Australian Wagyu Fullblood Ribeye
Membership unlocks the direct-cost meat model.
This is not a discount code. It cuts out the middleman for people who stock the freezer and buy premium meat often enough for the math to matter.
Description
Most 'Australian Wagyu' you'll encounter is crossbred — typically 50% to 75% Wagyu genetics mixed with Angus or Holstein. Fullblood is different. This ribeye comes from cattle with 100% verified Wagyu genetics, meaning every trait that makes Wagyu extraordinary — the intramuscular fat distribution, the oleic-acid-rich marbling, the texture — is fully expressed. No dilution. No compromise.
The ribeye cut amplifies all of this. It's naturally the most marbled primal on the animal, and on a Fullblood animal, that marbling goes from impressive to architectural. You'll see fat woven through the muscle in a way that bastes the meat from the inside as it cooks. The result is a steak that's rich, deeply savory, and genuinely buttery — not because of a finishing technique, but because of genetics and time.
Why this cut
Australian Wagyu Fullblood Ribeye is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.
14 - 16 oz.
What makes At Cost different?
At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.
The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.
How to cook it
Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.
Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.