Marketside Wagyu Beef Ribeye Steak, 0.48 - 0.78 lb

These are the best steaks I've ever had outside of a restaurant. You can tell just by looking at the marbling that they are going to be super tender. Ribeye steak is a little fattier than others but that's what makes them so juicy. If you cook them in a pan it's as good as you'd get eating out but 1/3 of the price. They also seem to have a later expiration date than the Prime steaks which are also very good.

Not sure if it is really wagyu as a lot of companies lie about this but the taste was good. It it was really crossed with a certified Japanese wagyu then I think it is a really good price for "wagyu" The marble was pretty good and my family enjoyed the taste. In fact they claimed to tell the difference between it and a USDA ribeye of a similar size

Better than expected! This is my first time trying wagyu beef of any kind and the cut turned out affordable for me. As for the taste, the bites were very soft and tender and seemed to melt in my mouth, the marbling was such that every piece had good flavor, all I can add to that is you must try one. Overall my experience with wagyu beef steak was very good, it was easy to cook, the taste was wonderful and consistent throughout, I'll be buying it in the future. I had no scientific method for cooking the beef but used things that made sense to me and was very pleased with the results. Score 10 points for protein

This Wagyu ribeye was absolutely worth it. The taste was rich, buttery, and full of flavor, and the quality really stood out from the first bite. Even with a little marbling, it cooked beautifully and felt like a premium steakhouse experience at home. For the price, it delivered great value. Definitely recommending this one.

Holy crap! So incredibly good! $30 good? Depends on your financial situation. I've always wanted to try it...so I did. I'm happy I was able to! It was the absolute best piece of steak I've ever had! Possible exception...a butter garlic steak I had at Ruth's Cris (however it's spelled lol) I has when I was 10. I was SUPER angrythey didn't have cheeseburgers or fries! I didn't care for steak at all! But it was PHENOMENAL! This was too! Who knows, another 47 years alive and I'll be able to afford one again! Super steak! I take pride in my reviews. I'm a nobody, but I give my unbiased, honest opinions. Thank you for reading!

This of course is not Japanesse waygu. I am guessing American Waygu, which is just fine and still provides more marbling that a normal ribeye. Suggest to add a crust to it at the end, either pan fry or torch. Cooked mine in the Air frier with probe to 125 rare and torched it. Ended up medium rare. Salt, Pepper, and a small amount of garlic powder went a far way to enhance the flavor. All and, not the greatest cut of waygu, but the price is decent compared to crowd cow or butcher box.

I bought this thing because the label promised melt-in-your-mouth magic, but what I got was more like a grease-slicked mystery. The steak arrived looking like a tiny, shiny marble with a layer of fat so thick it could have been a tiny cushion for a hamster. I tried the usual pre-cook ritual: patting it dry with paper towels, sprinkling salt, and heating a pan until it was hot enough to fry an egg. Even after the towel assault, the surface stayed stubbornly wet, and the fat refused to render into that glorious, caramelized crust I was dreaming of. When the steak finally hit the pan, it sizzled like a damp sponge, more sputter than sear. The meat itself was thin-just enough to call it a ribeye, but not enough to hide the ocean-like fat underneath. I ended up with a plate that looked like a glossy slab of butter with a sliver of beef clinging on for dear life. My salad, which I had prepared as a bright, fresh side to balance the richness, turned into a soggy garnish that tried desperately to soak up the excess grease. It was a tragic romance of greens and fat, and the greens lost. From a convenience standpoint, the packaging is fine; it fits nicely in a freezer and the portion size is small enough that you can't overindulge-unless you count the extra calories from the fat, which seem to multiply on their own. Protein-wise, you do get a decent hit, but you have to wade through a sea of rendered fat to get there. Consistency is where this thing really drops the ball: one side of the steak was almost entirely fat, the other side had a thin strip of actual meat, making every bite feel like a gamble. I've tried Walmart's prime ribeye, and honestly, it delivered a better sear, more beefy bite, and a fraction of the price. That ribeye didn't try to masquerade as a luxury cut; it just did its job-cook quickly, stay juicy, and let the protein shine without drowning in its own grease. Overall, I'm giving this three stars because the concept is appealing and the packaging is convenient, but the execution is a greasy disappointment. If you're looking for a true wagyu experience, you might want to skip this wet, fatty flop and go for something that actually renders properly, or just stick with a cheaper, better searing ribeye.

these are hit and miss when I order them. Sometimes, they are beautifully marbled like the photo, and other times, they look more like a thick dollar tree steak. For this reason, I will no longer purchase these. If the advertised quality isn't available, then that should be made known. It is a very deceptive tactic. I will stick with my local farms for my steaks.

I often find myself buying this particular piece of beef when I'm in a pinch for my husband's lunch. Normally, I'm getting him grass fed ribeye or prime ribeye from Costco… These are very thin, but my husband says they're ok since he likes to “Mix things up” for lunch. I'm going to assume it's Wagyu mystery meat since I can't seem to find the USDA Grade anywhere on the package. Kinda scary when I open the packaging, it smells a little funky every single time. But still, husband is fine for when in a pinch. Because my husband has been having steak so often for lunch for work almost everyday, I've become very skilled at precisely knowing how many mins each side will need just by looking at the steaks. I can also gauge for fresh out the fridge and freezer. (I know, I'm trailing off..) Anyway. I only salt the steak with diamond salt, nothing else. This steak is best on a butane burner, 100% high heat 1 min 15 secs on each side in a cast iron pan w a lid. I turn it OFF and throw in 1 tablespoon of grass fed butter and flip the steak over for rest 5 mins covered. Then turn over the steak again and rest another 5 mins covered. Yes, in the hot pan. Sometimes if I have time, I'll let it rest an extra 5 more mins. Take the steak out, and with my disposable gloves on, thinly slice the steak and admire my work. Bento style in the Pyrex, pour the buttery au jus over the sliced beef, pack it in his Magpul backpack togo. My husband always texts me at lunchtime when he eats and appreciates the flavor and the way I cut the steak. He says it's the Japanese in me..:) Of course, steak if best over open flame, I know.

This last steak was like half fat. Do you see the stripe of fat in the middle. I like a fair amount of fat and rarely complain about any item but this thing was like more fat with a little meat. I'll be returning it. By the way, I took a picture but I think the picture you have it the same thing.