Want to impress your friends and family at the next backyard barbecue? Or maybe you just want to indulge yourself. Either way, pack your appetite for this impressive, dry aged Rib Steak. The thick-cut, well-marbled behemoth is sure to fill you up bite after mouthwatering bite.
It was 30 years ago when Gary and Beverly Yamamoto saw a dream come to life. After years of visiting and developing a strong bond with Shogo Takeda, a longtime Wagyu legend in Japan, the American Takeda cattle herd, in its entirety, became the Yamamoto’s very own. With a ranch in Texas, the Yamamotos could now care for these beloved Wagyu in the rolling hills of Palestine. The Yamamotos also sell their herd’s prized genetics to other Wagyu ranchers across the country.