Ribeye steak Wagyu BMS 5-7 Namibia

Rib Eye, also known as entrecôte, comes from the front section of the beef carcass, precisely between the ribs and the shoulder. It is characterized by a high amount of fat, both marbled within the muscle fibers and on the surface. This fat melts during grilling, giving the steak an unmistakable aroma and juiciness. Namibia Wagyu Rib Eye, thanks to its marbling, is exceptionally tender and melts in your mouth. It is perfect for grilling but also tastes amazing when cooked in a pan. You can marinate it in your favorite spices, but I recommend keeping it classic – just salt, pepper, and a touch of olive oil.

Namibia – a country where the sun shines year-round and the landscapes stretch endlessly. It is here, in natural conditions, that Wagyu cattle are raised. Their diet is based on natural grasses, which enhances the unique flavor of the meat. Namibia's dry climate is another advantage – it limits bacterial growth, resulting in healthier and higher-quality beef.

Fun fact: Namibian Wagyu are descendants of Japanese cattle that arrived in Africa in the early 20th century. A crossbreed with local breeds has created an incredible result – a unique Wagyu that combines the best traits of both lineages.