Wagyu Rib Eye
The cattle that become a mouth-watering Wagyu Rib Eye are raised in Australia but are the same cows bred in Japan. The free-range cows are fed with a unique concoction of Japanese grain, leading to extreme tenderness as the fat content forces each bite to melt in your mouth. The fat content is undeniably rich; chefs are forced to use a grill pan, so the marbling doesn’t cause a fire on an open flame, wasting the $144 per 8-ounce work of art.