Japanese Wagyu2.5 boneless ribeye roast4lbs***1/4 cup mirin (Japanese sweet cooking wine)3 tbsp sake (Japanese rice wine)1/4 cup soy sauce3 cloves minced garlic3 tbsp salt1 tsp freshly ground black pepper1 tsp ground cumin2 teaspoons brown sugar1/2 bunch scallions, sliced into 1-inch pieces5 kaffir lime leaves, cut into matchsticks*In a small bowl stir together the sake and mirin until dissolved. In a large ziplock bag, combine the soy sauce, garlic, salt, pepper, and cumin until well-mixed. Add the beef and marinate in the refrigerator for at least 30 minutes or up to overnight.*Take out of the fridge and let sit at room temperature for 15 minutes.*Preheat oven to 350 degrees F.*Combine all of the ingredients except for the lime leaves in a gallon zip lock bag and add in any remaining marinade.*Add the beef to pack and ensure that all of the meat is coated with the marinade. Place on a rack inside two foil-lined roasting pans .*Roast roasts until internal temperature reaches 130 degrees F, about 3 hours, depending on the quality of the steak.*Remove from oven when medium rare. Let rest for 20 minutes before slicing. Toss with onions and kaffir lime leaves in desired flavorings or dressing before serving as an appetizer or side dish. Enjoying this post? Like us on Facebook!
- Japanese wagyu (Japanese cattle) is a rare breed of cattle that have been raised in Japan for more than 2,000 years.
- If you’ve never had it, it’s hard to explain why it can be so flavorful and juicy.
- The taste is immaculate, and the texture is soft, helping to make it a perfect stand-in for the more traditional beef cuts.
- Since the beef comes from the rib section and is not aged, you’ll need to cook this meat quickly.
- Cooking times vary depending on the thickness of the meat.
- It’s worth trying out this high-quality meat from Japan.
Japanese wagyu (Japanese cattle) is a rare breed of cattle that have been raised in Japan for more than 2,000 years.
Japanese wagyu (Japanese cattle) is a rare breed of cattle that have been raised in Japan for more than 2,000 years. The beef from this breed is considered some of the world’s finest and most highly prized. It was recently named one of The World’s 50 Most Important Foods by Time Magazine.
To experience this unique flavor profile firsthand, we recommend buying our premium aged Wagyū Ribeye Roasts with options including:
If you’ve never had it, it’s hard to explain why it can be so flavorful and juicy.
If you’ve never had it, it’s hard to explain why it can be so flavorful and juicy. It’s a rare breed of cattle raised in Japan for more than 2,000 years. The Japanese cow is known for its tenderness; its meat has a rich flavor and an intense marbling (the streaks of fat). Since this cut is boneless, you’ll get even more tender beef than usual from this roast!
It’s also one of our favorite cuts because it’s a great stand-in for traditional beef cuts like ribeye or strip loin steak—they’re all similar in size but offer different textures due to their various muscle groups (ribs vs. muscles).
The taste is immaculate, and the texture is soft, helping to make it a perfect stand-in for the more traditional beef cuts.
The taste is immaculate, and the texture is soft, helping to make it a perfect stand-in for the more traditional beef cuts. The surface is smooth, helping to make it an ideal stand-in for the more conventional beef cuts.
Since the beef comes from the rib section and is not aged, you’ll need to cook this meat quickly.
Since the beef comes from the rib section and is not aged, you’ll need to cook this meat quickly. Cooking times vary depending on how thick or thin your cut is and its lean/fat ratio. You can also use a variety of different cooking methods to get your desired results:
Cooking times vary depending on the thickness of the meat.
Cooking times vary depending on the thickness of the meat. It can be anywhere from 5-15 minutes, depending on how thick it is, so always check for doneness before cutting into it.
It’s worth trying out this high-quality meat from Japan.
If you’re looking for a high-quality beef option that’s not traditional beef, this 12-pound Japanese Wagyu boneless ribeye roast is worth trying. This type of meat is known as “wagyu,” which means “Japanese cow.” It’s been eaten in Japan for centuries and praised by chefs and food experts. The high quality comes from the breed of cattle being raised on farms across Japan, where they’re fed only grasses and grains instead of grain feed like other types of cattle are provided in America or Australia, where they were initially imported from Europe around 400 years ago!
This makes them highly nutritious because it gives them all these nutrients (plus more) without any added hormones or antibiotics—just pure natural goodness!
