30-Day Dry-Aged Australian Wagyu Ribeye (Bone-In/Boneless)

Rich, beautifully marbled, and full of concentrated beef flavor, the 30-Day Dry-Aged Australian Wagyu Ribeye combines premium Wagyu with the depth created through extended dry-aging. Sourced from Australian Wagyu valued for its fine marbling and clean-tasting fat, this ribeye is aged for 30 days under carefully monitored conditions. The process develops deeper umami, a more refined texture, and a concentrated flavor profile while allowing the natural character of the beef to remain prominent.

Our dry-aging process requires careful control of temperature, humidity, and airflow. This level of precision helps the Wagyu develop a rich, balanced flavor and allows the marbling to take on a smooth, refined character. The result is a luxurious ribeye with a beautifully developed crust and a lingering savory finish.

Product Details

Origin: Australia
Breed: Wagyu
Cut: Ribeye
Aging: 30 days, dry-aged
Condition: Fresh, never frozen
Packaging: Vacuum-sealed
Storage: Keep refrigerated at 32–38°F
Shelf Life: Use within 3–4 days of purchase or freeze promptly

Flavor Profile

• Texture: Exceptionally tender with a well-defined structure
• Taste: Deep beef umami, buttery richness, and subtle nutty notes
• Finish: Clean, savory, and long-lasting

Thirty days of dry-aging concentrates the natural flavors of the Wagyu and develops its marbling into a smooth, rich fat character. This creates greater depth while keeping the flavor balanced rather than overly intense.

Culinary Uses

• Steakhouse Style: Sear in a cast-iron skillet or cook over a high-heat grill with simple seasoning.
• Reverse Sear: A useful technique for achieving controlled doneness and a deeply browned exterior.
• Luxury Presentation: Finish with bone marrow butter, shaved truffle, or a small caviar garnish for an elevated meal.

Pairing Suggestions

• Seasonings: Flaky sea salt and freshly cracked black pepper
• Sauces: Bordelaise, peppercorn sauce, or bone marrow butter
• Wine: Cabernet Sauvignon, Barolo, or Malbec

Nutritional Information

Australian Wagyu provides high-quality protein along with naturally occurring iron, zinc, and B vitamins. Its marbling contributes to the steak's rich texture and satisfying mouthfeel.

Approximate nutrition per 4 oz serving:

Calories: 290 | Protein: 22g | Fat: 24g | Iron: 15% DV

Frequently Asked Questions

Q: What does 30-day dry-aging do to Wagyu?

A: It concentrates the beef's natural flavor, develops a more refined texture, and gives the fat a smoother, more pronounced character.

Q: What is the best way to cook this ribeye?

A: A high-heat sear with minimal seasoning works well. Allow the steak to rest before slicing, and medium-rare is a popular choice for showcasing its marbling and tenderness.

Q: Is this ribeye very fatty?

A: It is richly marbled, as expected from Wagyu, but the dry-aging process helps create a more developed and balanced fat character.

Q: Can I freeze the steak?

A: Yes. If you will not be using it within a few days, freeze it promptly to help maintain its quality.

30-Day Dry-Aged Australian Wagyu Ribeye brings together fine Wagyu marbling and the concentrated character of careful dry-aging. Rich, tender, and deeply savory, it is designed for an elevated steakhouse experience at home.