Marketside Wagyu Beef Ribeye Steak, 0.48 - 0.78 lb

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.

It's not quite as well marbled as wagyu I've gotten from other places, but I had it delivered and was not able to select the steak in person. With that being said, I can't say that'll all slices of steak wouldn't be more marbled. I think I actually enjoyed more then the well marbled steaks I've had in the past. It was still tender, beefy and extremely juicy. I will definitely buy it again and the price can't be beat. Call me impressed.

I was skeptical because… Walmart…. Waygu… yeah right but this surprised my husband and I! We usually shop at Publix but they've become overpriced and don't deliver like Walmart does. The steak taste great, great marbling, overall can't wait to eat it again!!

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.

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.

The Marketside Wagyu Beef Ribeye Steak offers a rich and flavorful cut known for its tenderness and marbling. Weighing between 0.48 and 0.78 pounds, this steak is well suited for individual meals or sharing, depending on portion preference. The ribeye cut is popular for its balance of juiciness and bold beef flavor. This steak can be prepared using a variety of cooking methods, including grilling, pan-searing, or broiling. The natural marbling helps keep the meat moist during cooking and contributes to a satisfying texture when properly prepared. Simple seasoning is often enough to highlight the steak's natural flavor. Packaged for freshness, this ribeye works well for special dinners, weekend meals, or when you want to enjoy a higher-quality cut at home. Cooking times can be adjusted based on thickness and desired doneness. Overall, the Marketside Wagyu Beef Ribeye Steak provides a convenient option for enjoying a well-marbled ribeye with a rich taste and tender bite.

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!

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 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.

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.