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Description

Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite.

Indulge in the ultimate steak experience with our Wagyu Ribeye Cap (Spinalis), graded BMS 8-9 for exceptional marbling and melt-in-your-mouth tenderness. Sourced from premium Wagyu cattle, this rare and highly sought-after cut—often called the “butcher’s butter”—is the most flavorful part of the ribeye, prized for its rich beefy taste and luxurious texture.

Ribeye Cap (Spinalis Dorsi) – the most tender and flavorful section of the ribeye. The Spinalis is revered for its umami-rich profile and succulent bite. This cut is rare and often reserved for top chefs and connoisseurs. BMS 8-9 ensures a luxurious eating experience.

Whether you're grilling, pan-searing, or sous-viding, this cut delivers a gourmet steakhouse experience at home. Perfect for special occasions, gifts, or elevating your next dinner party. Experience the gold standard in beef. Wagyu Ribeye Cap BMS 8-9 is more than a steak—it’s a celebration of flavor, craftsmanship, and indulgence.

Origin: Australia.
Marbling: BMS 8-9
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 14 oz.
Description: Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Cast Iron Sear + Oven Finish

This method delivers a crisp crust while gently cooking the interior.

Ingredients:

Wagyu Ribeye Cap
Kosher salt & black pepper
Neutral oil (e.g., avocado)
Optional: butter, garlic, rosemary

Instructions:

Preheat oven to 250°F (120°C).
Season steak and let it come to room temp.
Sear in hot cast iron skillet with oil for 90 seconds per side.
Transfer to oven and cook until internal temp reaches:
- 125°F (52°C) for medium-rare.
Rest for 10 minutes before slicing.

Method 2: Sous Vide + Sear Finish

This method ensures edge-to-edge doneness and preserves the buttery texture.

Instructions:

Season steak and vacuum seal.
Sous vide at 129°F (54°C) for 1.5–2 hours.
Remove, pat dry, and sear in hot skillet for 30–45 seconds per side.
Rest briefly before serving.

Serving Suggestion

Slice into medallions and serve over creamy parmesan polenta, topped with a drizzle of red wine reduction and a side of charred broccolini. Pair with a bold red wine like Amarone or Zinfandel.