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Product

Bone-In Standing Ribeye Roast
Signature Akaushi Wagyu

Choose your preferred weight from the drop down menu above.

This is the most popular centerpiece in our collection — a full-sized, bone-in show-stopping steak spectacular, boasting the huge ribeye flavor built on the beautiful marbling of our Signature Akaushi Wagyu. Serve as a full roast or cut into impressive bone-in ribeye steaks.

Florence Fabricant of the The New York Times writes, "A gorgeous block of rib-eye." Cook the roast "...until the internal temperature reaches 120 degrees F. (It might take less time than you expect.) Let it rest out of the oven, tented with foil, for 20 minutes before carving. It will creep up to about 130 degrees for medium-rare."

Our Akaushi Wagyu is single origin sourced. Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan. That Japan has revered this “red cow” so much only confirms our commitment to always offering it. Only a few steer and cows were brought to the States in the 1970s and we are happy to be part of this elite farm program.

Farm

We source our Akaushi from HeartBrand Ranch, fifth-generation Texas cattle ranchers who have taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs.

The Beeman Family was able to access the Akaushi breed thanks to a loophole in the Trade Act of 1994 when three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.

HeartBrand conducts DNA verification to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience.

Our beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.

Breed

When it comes to beef, our palate and our heart lies with one breed that has come to be our Signature line for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious.

Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol and is a natural source of oleic acid which gives it a buttery taste.

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!

Cooking

How to Prepare

1. Take the roast out of the refrigerator an hour prior to cooking.

2. Preheat your oven to 450℉.

3. Season liberally with salt and pepper on all sides.

4. Sear on all sides in a hot pan until browned.

5. Move to a roasting pan lined with a rack and cook at 450℉ for 15-20 mins for an even crust.

6. Lower the oven temperature to 300℉ and check every 15 minutes until the roast reaches your desired internal temperature (130℉ approximately for beef.) The internal temperature will continue to rise slightly after leaving the oven. Let rest for 10-15 minutes before carving.

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Akaushi Wagyu Beef

SHORT RIB ROAST

STRIP ROAST

MINI "BABY" BRISKET

TENDERLOIN ROAST

RIBEYE ROAST

WAGYU RIBEYE STEAK AND BURGER SAMPLER

SIRLOIN ROAST

CHUCK ROAST

BRISKET

GROUND MEAT SAMPLER

BONE-IN STANDING RIBEYE ROAST

MINI "BABY" TENDERLOIN ROAST