$74.80/kg$88.00/kg-15%GST-free
Size
400-600GAustralian wagyu ribeye at marble score 6/7, cut as single steaks. Ribeye is the cut most people mean when they say they want a really good steak: several muscle groups separated by seams of fat, so every few bites gives you something slightly different.
M6/7 is a clear step up from the M4/5 grade. The marbling is finer and denser, the texture noticeably softer, and the beef carries that particular sweetness that only comes with serious intramuscular fat. It is still comfortable to eat as a whole steak, but only just — this is the top of the range where that is true.
Why Choose M6/7 Ribeye?
How To Cook It:
Cooking Note:
Do not cook wagyu ribeye past medium. Beyond that the fat has rendered out, and what is left is a lean steak you have paid a marbled price for.
Thawing:
Thaw overnight in the refrigerator, then rest at room temperature for 30 minutes so the marbling softens.
Storage:
Keep frozen at -18°C. Do not refreeze once thawed.
The steak worth opening something good for. Order now.
澳洲和牛肋眼，油花等级M6/7，切成单人份牛排。大多数人说「想吃一块真正好的牛排」时，心里想的就是肋眼：它由好几束肌肉组成，中间夹着油脂纹路，所以每隔几口，味道与口感都会变一点。
M6/7比M4/5明显再上一个台阶。油花更细更密，质地明显更柔软，牛肉里还带着那种唯有大量肌间脂肪才给得出的甘甜。它仍然是一块可以整块吃完的牛排——但也就刚好而已；这已经是「整块吃完」还成立的上限。
为什么选择M6/7肋眼？
怎么煎：
烹调提醒：
和牛肋眼别煎过七分。再过去，油脂已经全逼出来了，剩下的是一块瘦牛排——而您付的是雪花的钱。
解冻建议：
请冷藏隔夜解冻，再室温回温30分钟，让油花充分软化。
保存方式：
-18°C冷冻保存。解冻后请勿再次冷冻。
值得为它开一瓶好东西的那块牛排。立即订购。