Wagyu Ribeye – African Luxury and Buttery Texture (BMS 5-7)
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 5-7, we are talking about meat that achieves its luxurious quality thanks to unique farming in Namibia.
Namibia – The Place Where Beef Breathes Freedom
Beef is sourced from Namibia. The Wagyu breed was crossed with the local Sanga cattle, achieving excellent adaptability. Cattle are raised on the Whispering Dunes farm in a grass-fed/grain-fed system. The feeding program lasts 800 days (400 days grazing and 400 days grain feeding), which minimizes stress and ensures high flavor quality. The meat is subjected to wet aging for 40 days, which further enhances its tenderness.
For Whom and How to Prepare? Expert Advice
This steak doesn't question your skill level. It is for grill masters, chefs, and everyone who expects a genuine culinary experience.
Processing: Ideal for the grill, cast-iron pan, or sous vide (precise temperature control).
Flavor: Tastes perfect with minimal additions: salt, pepper, herb butter, or roasted garlic.
Key Features: Marbling BMS 5–7, 40 days aging, natural farming conditions.
Nutritional Values
| Ingredient |
Amount (per 100 g) |
| Energy |
290 kcal |
| Protein |
20 g |
| Total Fat |
21 g |
| Saturated Fat |
9.5 g |
| Iron |
2.4 mg |
| Zinc |
4.2 mg |
| Vitamin B12 |
2.0 µg |
