Japanese Wagyu Ribeye Steaks


Japanese Wagyu Ribeye Steaks are world famous are known for their rich, beefy taste. If you had one last meal on earth, you couldn’t make a better choice. Chophouse Steaks Japanese Wagyu ribeyes rival Wagyu found at the world’s best steakhouses. If you’re serving these to your family, friends or work colleagues, they’re some lucky, lucky people.


Note:  Japanese Wagyu Ribeyes are large.  For this reason, 283 gram (10 OZ) and 340 gram (12 OZ) steaks will cut thinner than we would like.  To address this issue, we cut these sizes as a California Cut.  For 2 x 283 gram (10 OZ) and 2 x 340 gram (12 OZ) steaks, we will cut it as a single 20 OZ or 24 OZ steak and split it.  This results in a thicker steak than if cut individually.  You will receive both the head and tail portion.



A note about weight vs. thickness

Please note that we cut our steaks to specific portion weights, not thickness. Naturally, the smaller the steak size the thinner the steak, the larger the steak size the thicker the steak, so if you desire a thicker steak, select a larger steak size.  Approximate thickness of our steaks: Striploin and Ribeyes – 10 oz. – ¾“, 12oz – 1”, 14oz – 1 ½”, 16oz – 1.5” and so on….