Akaushi Wagyu Boneless Ribeyes + NY Strip Steaks
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Not eligible for shipping to CanadaThese boneless ribeye and New York strip steaks from the Signature Akaushi Wagyu line represent the pinnacle of steak craftsmanship, showcasing exceptional marbling that delivers unmatched flavor, juiciness, butteriness, and tenderness in every bite. The ribeye, the most sought-after cut on the steer, stands out immediately for its rich streaks of white fat, while the iconic New York strip—also known as the Kansas City strip or club steak—offers a classic steak experience elevated by Wagyu quality. Sourced from the rare Akaushi breed, known as the Emperor’s breed in Japan and originally free-ranged on Mount Aso, this single-origin Wagyu is produced in limited quantities, with only a small number of cattle ever brought to the U.S. in the 1970s. The Signature Line is defined by savory, earthy notes of mushroom and olive, requiring nothing more than salt and pepper to shine as one of the most memorable steak meals imaginable.
Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
This package serves 2-4 people and includes
- 1 Boneless Ribeye Steak (16-18 oz.)
- 1 Boneless NY Strip Steak (16-18 oz.)
- Meat ships frozen with ice packs, may thaw in transit.
- Upon arrival, store meat in the freezer for up to 6 months or in the refrigerator for up to 7 days.
To Serve
- Take the meat out of the refrigerator an hour before cooking.
- Season liberally with salt and pepper on all sides.
- Preheat a heavy-bottomed pan over medium-high heat until just about smoking.
- Add a tablespoon of oil to the pan and sear the steak for 5-7 minutes on one side then flip and sear for another 4-6 minutes depending on its exact thickness and your preferred finished internal temperature. For an exceptionally delicious finish, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary for the final 3-5 minutes of cooking. Baste the steak with the butter, herbs, and garlic using a spoon.
- Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare).
- Let rest for 3-5 minutes before carving.
- Enjoy!
- Steaks – Wagyu Beef
The Meat Supplier to America’s Top Restaurants
The Meat Supplier to America’s Top Restaurants
Patrick Martins founded Heritage Foods in 2001 with a mission to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity – and supplies meat to some of America’s top restaurants, including New York’s Carbone and Gramercy Tavern, San Francisco’s Mister Jiu’s, and LA’s Bestia and Mozza.
These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
