Wagyu Ribeye Steak
Wagyu Ribeye is a premium steak cut from Japanese cattle breeds known for their intense marbling, which creates a rich, buttery flavor and melt-in-your-mouth texture. It is typically seasoned simply with salt and pepper and seared to highlight its natural beefiness. This dish is a hallmark of Japanese cuisine, often served in high-end steakhouses worldwide.
🍽️ Nutrition at a glance
Wagyu Ribeye is extremely high in fat, particularly monounsaturated fats, and is a good source of high-quality protein. A typical serving provides a substantial amount of calories, primarily from its rich fat content, along with key nutrients like iron and B vitamins.
Nutrition breakdown
| Calories | 750 kcal |
| Protein | 45 g |
| Carbs | 0 g |
| Fat | 62 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Iron | 5 mg |
| Zinc | 12 mg |
| Vitamin B12 | 8 µg |
| Niacin (B3) | 15 mg |
| Vitamin B6 | 1.2 mg |
| Phosphorus | 350 mg |
| Selenium | 50 µg |
| Potassium | 450 mg |
Per 1 steak (227 g) · estimated, varies by recipe
💡 What's interesting
The unique marbling in Wagyu beef is due to specific genetics and feeding practices, resulting in a higher proportion of healthy monounsaturated fats compared to other beef. Nutritionally, it's interesting that despite its high fat content, the fat profile is considered more heart-healthy than that of many other red meats.
