Opulent, deeply savory, and impeccably balanced, the 30-Day Dry-Aged Australian Wagyu Ribeye is a pinnacle expression of beef craftsmanship. Selected from premium Australian Wagyu renowned for its fine marbling and clean fat, this ribeye is aged for a full 30 days in a precisely controlled dry-aging environment to intensify umami, refine tenderness, and concentrate flavor.
 
Our dry-aging program is built on rare expertise: we are one of only five places in the United States that also dry-age fish, requiring extraordinary control of airflow, humidity, and temperature. That same discipline elevates our Wagyu program—delivering a ribeye with luxurious richness, a pristine fat melt, and a steakhouse-quality finish that lingers.
 
Product Details
 
Origin: Australia
 
Breed: Wagyu
 
Cut: Ribeye
 
Aging: 30 days (dry-aged)
 
Condition: Fresh, never frozen
 
Packaging: Vacuum-sealed
 
Storage: Keep refrigerated at 32–38°F
 
Shelf Life: Use within 3–4 days of purchase or freeze immediately
 
Flavor Profile
 
 
 
Texture: Exceptionally tender with refined structure
 
 
 
Taste: Profound umami, buttery richness, subtle nuttiness
 
 
 
Finish: Long, clean, and savory
 
 
 
Thirty days of dry-aging concentrates the Wagyu’s natural marbling into a clean, elegant fat that melts seamlessly, amplifying depth without excess funk.
 
Culinary Uses
 
 
 
Steakhouse Classic: High-heat grill or cast-iron sear with minimal seasoning.
 
 
 
Reverse Sear: Ideal for precision doneness and crust development.
 
 
 
Luxury Finish: Serve with bone marrow butter, shaved truffle, or a light caviar garnish.
 
 
 
Pairing Suggestions
 
 
 
Seasoning: Sea salt flakes, cracked black pepper
 
 
 
Sauces: Bordelaise, peppercorn, or marrow butter
 
 
 
Wine: Cabernet Sauvignon, Barolo, or Malbec
 
 
 
Nutritional Benefits
 
 
 
High-quality protein
 
 
 
Rich in iron, zinc, and B-vitamins
 
 
 
Wagyu fat provides a refined mouthfeel with balanced richness
 
 
 
Per 4 oz serving (approximate):
 
Calories: 290 | Protein: 22g | Fat: 24g | Iron: 15% DV
 
Frequently Asked Questions (FAQ)
 
Q: What does 30-day dry-aging add to Wagyu?
 
A: It concentrates flavor, refines tenderness, and creates a cleaner, more elegant fat melt without overpowering the beef.
 
Q: How should I cook it?
 
A: Keep it simple - high heat, minimal seasoning, and rest before slicing. Medium-rare is ideal.
 
Q: Is this very fatty?
 
A: It’s richly marbled but balanced; dry-aging refines the fat for a clean finish.
 
Q: Can I freeze it?
 
A: Yes. Freeze immediately if not using within a few days to preserve quality.
 
30-Day Dry-Aged Australian Wagyu Ribeye is a statement of precision and luxury - bold yet balanced, indulgent yet refined. A signature cut for those who demand the very best from their beef.