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Grading: BMS 6-7

Jack's Creek Wagyu Ribeye BMS 6-7 Steak

Jack's Creek Wagyu Ribeye BMS 6-7 Steak

Regular price £34.95
Regular price £55.00 Sale price £34.95
Sale Sold out
From 0.2kg Serves 1 (estimate based on 200g per portion)

Free delivery on orders over £150.

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about this product

Experience the World’s Best flavour. Winner of this year's World Steak Challenge, the Jack's Creek Purebred Wagyu Ribeye is intricately marbled, delivering a tender, melt in the mouth taste sensation that never disappoints.


The Jack's Creek produce is world renowned, truly masters in their field, producing world class beef. They have a spectacular track record and have won the World Steak Challenge this year! But that's not all, they have previously won the World Steak Challenge in 2016, 2017, 2019 with there world class fillets, sirloins and ribeyes.

how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at homedining@tomhixson.co.uk.

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email wholesale@tomhixson.co.uk.

Good for
Grill

Grill

Pan-frying

Pan-frying

RIBEYE

The beef Ribeye is carved from the fore rib of the cow, boasting an abundance of marbling resulting in rich flavours and juiciness. The Ribeye contains the highest amount of marbling when compared to the other prime cuts, allowing the intermuscular fats to render during cooking, releasing a depth of flavour and juiciness within the meat.