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Washugyu™ Ribeye Roast
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Our Kobe-style ribeye roast is a beef lover’s dream come true—and the perfect entree for a celebration. From Oregon-raised cattle, this prized, fine-grained meat is more richly marbled than conventional beef, which makes it extraordinarily tender, juicy and flavorful.
- Kobe-style beef raised in Oregon by Yamaya, using Japanese methods and an all-natural grain diet.
- Washugyu® are a crossbred of the famous Japanese Black Wagyu and the finest American Black Angus.
- Hormone-, antibiotic- and GMO-free.
- This beautifully marbled American beef is perfect for roasting, which allows the meat to baste in the flavorful rendered fat.
- Easy to prepare: just sprinkle the roast with salt and pepper and roast it in the oven.
- Bone-In: 5 lb. 8 oz. (serves 4–5).
- Boneless: 4 lb. 8 oz. (serves 4–5).
- Product of USA.
- Shipped fresh.
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Receiving Instructions
- The roast is shipped fresh with ice packs. Upon receipt place the roast in the refrigerator. The roast keeps refrigerated, up to 5 days, unopened. For optimal flavor and texture we do not recommend freezing.
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Shipping Information
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Return Policy
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.
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- 100% Washugyu beef.
Bone-In
Internet Only
About Yamaya
Using intensive Japanese breeding and feeding techniques, Yamaya produces Kobe-style beef from Washugyu cattle raised on the cool, green pastures of Oregon. The cattle—a cross between Japanese Wagyu and American Black Angus—are fed an all-natural diet of grains and grasses, free of hormones and antibiotics, for up to 30 months. The longer feeding time results in well-marbled beef with a high percentage of healthy unsaturated fat, a melt-in-your-mouth texture, and rich, beefy favor.
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