Wagyu Ribeye: The Luxury Flavor from the Heart of Africa
Ribeye steak is one of the most valued premium meat cuts. It is cut from the dorsal section, famous for its uniform fat marbling, which is responsible for exceptional juiciness. In the case of Wagyu Ribeye BMS 8-9, we are talking about meat that achieves its luxurious quality thanks to unique farming in Namibia. The meat is obtained from a cross of purebred Japanese Black Wagyu and the local Sanga beef breed, guaranteeing high adaptability and a spectacular marbling level (BMS 8-9).
Farming Rigor (Whispering Dunes): 800 Days to Perfection
Cattle are raised on the Whispering Dunes farm in the dry, sunny climate of Namibia, on vast, open savannah pastures. The feeding program lasts 800 days and is divided equally into 400 days of pasture grazing (grass-fed) and 400 days of grain feeding (grain-fed). This minimal stress level and full veterinary care ensure high flavor quality and structure. This country exports beef to the most demanding markets worldwide, including the EU.
Key Features and Preparation (Velvety Texture)
This cut is an excellent choice for grilling. Wagyu Beef is wet-aged for 40 days, which further enhances its tenderness. As a result, you get meat with a velvety structure and an intense flavor with a buttery-nutty note. Key features: BMS 8-9 marbling, 40 days aging, and ideal base for sous-vide and exclusive dinners.
Nutritional Values
| Ingredient |
Amount (per 100 g) |
| Energy |
250 kcal |
| Protein |
17 g |
| Total Fat |
30 g |
| Saturated Fat |
13.5 g |
| Iron |
2.2 mg |
| Zinc |
3.8 mg |
| Vitamin B12 |
1.8 µg |
