A Wagyu rib steak is a cut of highly marbled beef, prized for its incredibly rich flavor, buttery and velvety texture that melts in the mouth, and intense savory "umami" taste. The fat in Wagyu beef has a unique composition, melting at a lower temperature than conventional beef and rendering into flavorful oils during cooking, resulting in a juicy, sweet, and deeply flavorful eating experience. The marbling, which is fat integrated within the muscle fibers, is the key characteristic that distinguishes Wagyu from other beef
 
Where on the cow?
Rib steak is from the rib primal cut of the cow, which is located between the chuck and the loin. This cut is known for its rich marbling and tenderness, as it comes from a section of the cow that is lightly worked and relies on the support of the ribs.