Rib Steak | Kosher | American Wagyu Beef
Rib Steak | Kosher | American Wagyu Beef
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Our Rib Steak is a bone-in cut from the rib section, featuring exceptional marbling and rich, beefy flavor. The bone adds extra flavor during cooking and creates a stunning presentation on the plate. This premium steak is perfect for grilling, pan-searing, or broiling.
Choose Your Grade:
- F1 American Wagyu - A blend of 50% Wagyu and 50% Angus genetics for balanced marbling and flavor
- 100% Fullblood American Wagyu - Premium fullblood genetics for maximum marbling and richness
The generous marbling throughout ensures a buttery texture and incredible depth of flavor with every bite.
All our Rib Steaks are:
- Certified Kosher
- Cut into convenient portions
- Humanely raised on family farms
- No hormones or antibiotics ever
- Vacuum-sealed and flash frozen for peak freshness
Cooking Tips: Best cooked to medium-rare or medium (130-140°F internal temperature). Season generously with salt and pepper, then grill or pan-sear over high heat for 4-5 minutes per side. Let rest for 5-10 minutes before serving to allow juices to redistribute.
Kosher & quality
Kosher & quality
Premium American Wagyu prepared for Glatt kosher customers, with STAR-K supervision and careful cut handling from farm to fulfillment. Expect rich marbling, a clean finish, and a cut selected for serious home cooking.
Shipping, thawing & storage
Shipping, thawing & storage
Orders ship frozen in insulated packaging. Move the beef to the freezer as soon as it arrives, or thaw sealed in the refrigerator before cooking. For holidays or time-sensitive meals, order early so the delivery window has breathing room.
Perishable-order support
Perishable-order support
Because this is perishable frozen beef, returns are not accepted. If something arrives damaged, incorrect, or temperature-compromised, contact Holy Wagyu within 24 hours of delivery with photos and the team will review a replacement, credit, or refund.
Cooking & serving guidance
Cooking & serving guidance
Thaw slowly in the refrigerator and cook from chilled, not frozen. Let the Wagyu marbling lead: steaks usually need simple seasoning and controlled heat, while ground, smoking, and braising cuts can take bolder seasoning and slower cooking.
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