WAGYU Rib Eye Steak

Pure steak indulgence awaits! The finely marbled rib-eye steak with its characteristic eye of fat is regarded worldwide as the steak of true connoisseurs and gourmets – and rightly so. Wonderfully crisp on the outside, juicy, tender and irresistibly flavourful on the inside. Quickly seared over high heat, the rib-eye from Fitmeat becomes a true highlight for steak lovers.

What is a rib-eye steak?

A beautifully caramelised crust on the outside and tender meat with a pleasant bite on the inside – exactly what a great steak should be. We are, of course, talking about one of the most popular premium cuts of beef: the rib-eye steak. Sometimes also referred to as entrecôte, the rib-eye is often described as the “steak of connoisseurs and gourmets”. Why? Because it combines everything that makes a truly exceptional steak.

It’s no surprise that it features on the menu of almost every steakhouse. You could say it’s the Mercedes among steak cuts.

Everything just for show?
Honestly, what makes a rib-eye steak so special?

The rib-eye steak, or entrecôte, comes – as the name suggests – from the rib section of the animal, more precisely from the upper back. The steak is cut from the rib roast, which forms part of the fore-rib. This is where the beautifully marbled rib-eye is taken from, known for its particularly rich and intense flavour.

The distinctive eye of fat and the beautiful marbling are absolutely characteristic of rib-eye steaks from Fitmeat. Compared to a rump steak, the rib-eye contains more intramuscular fat, which makes it noticeably juicier and more flavourful.

The rib-eye is bordered on one side by the rib bones and on the other by the rich rib cap. This structure also makes the cut ideal for longer ageing periods.

Wagyu vs. Kobe Beef – what’s the difference?

Wagyu beef has developed into a true global culinary sensation. In many ways, it has even surpassed the hype once associated with Kobe beef. Interestingly, however, the two are closely related. Kobe beef is essentially a specific subtype of Wagyu cattle.

Much like sparkling wine can only be called Champagne when it originates from the Champagne region of France, true Kobe beef must come from specially certified cattle raised in the Kobe region of Japan.

Exclusive Wagyu Beef from Austria
The better Kobe beef

Compared to Japanese Kobe cattle, our Wagyu cattle are raised on beautiful small family farms in Austria. With the highest standards of quality, knowledge and dedication, our farmers carefully rear these exceptional animals. The outstanding characteristics of Wagyu – particularly its intramuscular fat, fine muscle fibres and naturally high glutamic acid content – combine here with attentive and responsible farming. Plenty of space to roam, exclusively natural feed and slow, careful rearing guarantee exceptional quality.

How Wagyu developed its famous marbling

In Japan, Wagyu cattle were historically used primarily as working animals. Their ability to endure physical strain was therefore especially important. Over time, the animals developed what are known as “slow-twitch muscle fibres” in order to support their stamina.

This allowed them to generate energy from fat stored within the muscle. At the same time, Wagyu cattle developed their unique hallmark: the extraordinary marbling that has made this beef famous around the world.

What does a Wagyu steak taste like?

The Wagyu rib-eye is an exclusive delicacy for true gourmets. The meat is incredibly tender and almost melts in your mouth. On the palate it creates a burst of rich flavours combined with a texture unlike anything most people have experienced before.

Since fat is a natural carrier of flavour, it is easy to see why Wagyu offers such an exceptionally indulgent taste.