Ember Ridge Ribeye

Why You'll Love It

Maximum marbling. Maximum flavor.

The Ember Ridge Wagyu Boneless Ribeye is the fullest expression of what American Wagyu does best: abundant, intricate marbling that renders slowly and delivers unmatched juiciness.

Sourced from Wagyu-cross cattle raised in the Pacific Northwest, this ribeye carries deep intramuscular fat that melts into the meat as it cooks — creating a buttery texture and layered, beef-rich flavor that lingers long after the last bite.

Unlike a traditional ribeye that can feel heavy, this cut finishes clean. Rich, but balanced. Luxurious, without excess.

Hand-cut thick and trimmed for consistency, each steak is built for a hard sear and a perfect medium-rare center — crisp crust outside, warm red interior, and a silky, melt-away finish.

What Sets It Apart:

• American Wagyu genetics for exceptional marbling
• Deep, buttery richness with a clean finish
• Boneless cut for even cooking and presentation
• No added hormones or antibiotics
• Raised in the U.S.

Salt. Heat. Rest.

Let the marbling do the work.