Title
Standing Stone American Wagyu Ribeye
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Ribeye (Avg Weight about 1 - 1.2 lbs)
The "Best of Both Worlds" — Angus Flavor Meets Wagyu Marbling. This is the steak that changes how people define "premium." Sourced from our partners at North Georgia Meat Company (NGM), our American Wagyu program crosses the robust, meaty flavor profile of Black Angus with the intense, snowflake-like marbling genetics of Japanese Wagyu. The result is a Ribeye that is vastly superior to standard USDA Prime. It possesses a heavy degree of intramuscular fat that renders down into a decadent, buttery finish, yet it retains enough "bite" and beefy flavor to eat like a traditional steak rather than the overwhelming richness of Japanese A5.
Why It’s a Staple: It is the ultimate special occasion steak. It strikes the perfect balance for the American palate: rich enough to feel luxurious and special, but substantial enough to eat a whole steak without feeling overwhelmed by the fat content.
The Specs:
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Brand: Standing Stone
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Cut: Ribeye Steak (Boneless)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1 - 1.2 lbs
💡 The Chef’s Method: Respect the fat content.
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The Temper: Let the steak sit at room temperature for 30 minutes. Cold fat doesn't cook evenly.
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The Heat: Use a cast iron skillet or a grill, but be careful—this steak drips a lot of fat. If grilling, watch for flare-ups that can scorch the meat.
-
The Sear: You need a hard sear to crisp up the fat cap and the internal marbling.
-
Target Temp: Medium-Rare (130°F) is ideal. Unlike lean grass-fed beef, you can take this to Medium (135°F) and it will still remain incredibly juicy due to the high fat content.
Standing Stone American Wagyu Ribeye (Avg Weight about 1 - 1.2 lbs)
The "Best of Both Worlds" — Angus Flavor Meets Wagyu Marbling. This is the steak that changes how people define "premium." Sourced from our partners at North Georgia Meat Company (NGM), our American Wagyu program crosses the robust, meaty flavor profile of Black Angus with the intense, snowflake-like marbling genetics of Japanese Wagyu. The result is a Ribeye that is vastly superior to standard USDA Prime. It possesses a heavy degree of intramuscular fat that renders down into a decadent, buttery finish, yet it retains enough "bite" and beefy flavor to eat like a traditional steak rather than the overwhelming richness of Japanese A5.
Why It’s a Staple: It is the ultimate special occasion steak. It strikes the perfect balance for the American palate: rich enough to feel luxurious and special, but substantial enough to eat a whole steak without feeling overwhelmed by the fat content.
The Specs:
-
Brand: Standing Stone
-
Cut: Ribeye Steak (Boneless)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1 - 1.2 lbs
💡 The Chef’s Method: Respect the fat content.
-
The Temper: Let the steak sit at room temperature for 30 minutes. Cold fat doesn't cook evenly.
-
The Heat: Use a cast iron skillet or a grill, but be careful—this steak drips a lot of fat. If grilling, watch for flare-ups that can scorch the meat.
-
The Sear: You need a hard sear to crisp up the fat cap and the internal marbling.
-
Target Temp: Medium-Rare (130°F) is ideal. Unlike lean grass-fed beef, you can take this to Medium (135°F) and it will still remain incredibly juicy due to the high fat content.