Free shipping for orders over 10,000 Yen.

Order made before 1 pm will be shipped (NOT DELIVERED) on the same day (weekdays only)


{"id":6539648696394,"title":"Premium OP Rib Steak | Gorgeous marbling","handle":"premium-op-rib","description":"\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat's an OP Rib?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe word OP simply means Oven Prepared. This cut, also known as Standing Rib Roast comes from the rib section of a steer, which is between the chuck roll and striploin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eto make it simpler:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRib Eye \/ cube roll \/ scotch fillet = boneless\u003cbr\u003eOP Rib = same cut, bone in\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well-marbled, rich and buttery big, thick ribeye with a long bone still attached.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #00ac40;\" data-mce-style=\"color: #00ac40;\"\u003e\u003cem\u003eJust looking at that awesome marbling is enough to make you drool from anticipation.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2\u003eCooking a OP Rib\u003c\/h2\u003e\n\u003cp\u003eCooking a OP Rib can seem daunting, but follow these chef-tested instructions to get an easy, perfectly cooked steak. Make sure to completely thaw a frozen tomahawk steak by thawing in the refrigerator for 48-72 hours.  Follow our directions for sear and slow roast or indirect grilling – your choice.\u003c\/p\u003e\n\u003ch4\u003e Oven – Sear and Slow Roast:\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRemove tomahawk steak from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap the entire exposed bone in foil. Pre-heat oven to 190°C.\u003c\/li\u003e\n\u003cli\u003eHeat 1 Tbsp. oil over medium-high heat in a large skillet. When the oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side.\u003c\/li\u003e\n\u003cli\u003ePlace the steak on an elevated rack in a roasting pan. Roast until the temperature at the thickest part of the meat reaches 55\u003cspan data-mce-fragment=\"1\"\u003e°\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eC for medium-rare.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003eBBQ \u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eGrill \u003c\/span\u003e\u003cspan\u003euntil the temperature at the thickest part of the meat reaches 55\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eC for medium-rare. Indirect grilling means that you will put your coal on one side of your bbq and the meat at a safe distance on the other side, this is to avoid the usual mistake of burning the surface (exterior) of the piece of meat and risking to have it raw or not cooked enough for your taste. \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003ctable style=\"width: 100%;\" border=\"2\" data-mce-style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003eWeight \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003e900g\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003e555 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003eAustralia\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us \u003ca href=\"https:\/\/wholemeat.jp\/pages\/contact\" title=\"Whole Meat Japan Online Shop Contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","published_at":"2021-03-11T17:24:57+09:00","created_at":"2021-03-03T14:05:17+09:00","vendor":"Whole Meat","type":"Beef","tags":["Beef","Japan","Japanese Beef","steak","Tomahawk","ステーキ","ステーキスパイス","トマホーク","トマホークステーキ","ブロック肉","国産","国産牛","牛肉","骨付き"],"price":500000,"price_min":500000,"price_max":500000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39250581291082,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Premium OP Rib Steak | Gorgeous marbling","public_title":null,"options":["Default Title"],"price":500000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5424.jpg?v=1638539732","\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5417.jpg?v=1638539749","\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5391.jpg?v=1638539770","\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5475.jpg?v=1638539786","\/\/wholemeat.jp\/cdn\/shop\/products\/psIMG_5486.jpg?v=1638539801","\/\/wholemeat.jp\/cdn\/shop\/products\/IMG_5376.jpg?v=1638539816"],"featured_image":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5424.jpg?v=1638539732","options":["Title"],"media":[{"alt":null,"id":20170653433930,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5424.jpg?v=1638539732"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5424.jpg?v=1638539732","width":3456},{"alt":null,"id":20170653401162,"position":2,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5417.jpg?v=1638539749"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5417.jpg?v=1638539749","width":3456},{"alt":null,"id":20170653368394,"position":3,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5391.jpg?v=1638539770"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5391.jpg?v=1638539770","width":3456},{"alt":null,"id":20170653466698,"position":4,"preview_image":{"aspect_ratio":1.0,"height":3455,"width":3456,"src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5475.jpg?v=1638539786"},"aspect_ratio":1.0,"height":3455,"media_type":"image","src":"\/\/wholemeat.jp\/cdn\/shop\/products\/pscIMG_5475.jpg?v=1638539786","width":3456},{"alt":null,"id":20170653499466,"position":5,"preview_image":{"aspect_ratio":1.0,"height":3308,"width":3307,"src":"\/\/wholemeat.jp\/cdn\/shop\/products\/psIMG_5486.jpg?v=1638539801"},"aspect_ratio":1.0,"height":3308,"media_type":"image","src":"\/\/wholemeat.jp\/cdn\/shop\/products\/psIMG_5486.jpg?v=1638539801","width":3307},{"alt":null,"id":20180692140106,"position":6,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"\/\/wholemeat.jp\/cdn\/shop\/products\/IMG_5376.jpg?v=1638539816"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"\/\/wholemeat.jp\/cdn\/shop\/products\/IMG_5376.jpg?v=1638539816","width":3456}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat's an OP Rib?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe word OP simply means Oven Prepared. This cut, also known as Standing Rib Roast comes from the rib section of a steer, which is between the chuck roll and striploin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eto make it simpler:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRib Eye \/ cube roll \/ scotch fillet = boneless\u003cbr\u003eOP Rib = same cut, bone in\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well-marbled, rich and buttery big, thick ribeye with a long bone still attached.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #00ac40;\" data-mce-style=\"color: #00ac40;\"\u003e\u003cem\u003eJust looking at that awesome marbling is enough to make you drool from anticipation.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2\u003eCooking a OP Rib\u003c\/h2\u003e\n\u003cp\u003eCooking a OP Rib can seem daunting, but follow these chef-tested instructions to get an easy, perfectly cooked steak. Make sure to completely thaw a frozen tomahawk steak by thawing in the refrigerator for 48-72 hours.  Follow our directions for sear and slow roast or indirect grilling – your choice.\u003c\/p\u003e\n\u003ch4\u003e Oven – Sear and Slow Roast:\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRemove tomahawk steak from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap the entire exposed bone in foil. Pre-heat oven to 190°C.\u003c\/li\u003e\n\u003cli\u003eHeat 1 Tbsp. oil over medium-high heat in a large skillet. When the oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side.\u003c\/li\u003e\n\u003cli\u003ePlace the steak on an elevated rack in a roasting pan. Roast until the temperature at the thickest part of the meat reaches 55\u003cspan data-mce-fragment=\"1\"\u003e°\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eC for medium-rare.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003eBBQ \u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eGrill \u003c\/span\u003e\u003cspan\u003euntil the temperature at the thickest part of the meat reaches 55\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eC for medium-rare. Indirect grilling means that you will put your coal on one side of your bbq and the meat at a safe distance on the other side, this is to avoid the usual mistake of burning the surface (exterior) of the piece of meat and risking to have it raw or not cooked enough for your taste. \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003ctable style=\"width: 100%;\" border=\"2\" data-mce-style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003eWeight \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" border=\"1\" data-mce-style=\"width: 50%;\"\u003e900g\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003e555 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003eAustralia\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\" data-mce-style=\"width: 50%;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us \u003ca href=\"https:\/\/wholemeat.jp\/pages\/contact\" title=\"Whole Meat Japan Online Shop Contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e"}
  1. Home
  2. Block Meats
  3. Premium OP Rib Steak | Gorgeous marbling

Premium OP Rib Steak | Gorgeous marbling

Previous Product | Next Product
Product Description
Maximum quantity available reached.


What's an OP Rib?

The word OP simply means Oven Prepared. This cut, also known as Standing Rib Roast comes from the rib section of a steer, which is between the chuck roll and striploin.

to make it simpler:

Rib Eye / cube roll / scotch fillet = boneless
OP Rib = same cut, bone in

The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well-marbled, rich and buttery big, thick ribeye with a long bone still attached.

Just looking at that awesome marbling is enough to make you drool from anticipation.

Cooking a OP Rib

Cooking a OP Rib can seem daunting, but follow these chef-tested instructions to get an easy, perfectly cooked steak. Make sure to completely thaw a frozen tomahawk steak by thawing in the refrigerator for 48-72 hours.  Follow our directions for sear and slow roast or indirect grilling – your choice.

 Oven – Sear and Slow Roast:

  1. Remove tomahawk steak from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap the entire exposed bone in foil. Pre-heat oven to 190°C.
  2. Heat 1 Tbsp. oil over medium-high heat in a large skillet. When the oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side.
  3. Place the steak on an elevated rack in a roasting pan. Roast until the temperature at the thickest part of the meat reaches 55°C for medium-rare.

BBQ 

Grill until the temperature at the thickest part of the meat reaches 55°C for medium-rare. Indirect grilling means that you will put your coal on one side of your bbq and the meat at a safe distance on the other side, this is to avoid the usual mistake of burning the surface (exterior) of the piece of meat and risking to have it raw or not cooked enough for your taste. 

    Product Details 
    Weight  900g
    Price per 100 g  555 yen
    Origin Australia
    Delivered as frozen (-18°C)


    If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

    Shipping

    Question: How much shipping fee do you charge?
    Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

    Question: Can I request a specific date for my delivery?
    Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

    • Before Noon 
    • 2pm - 4pm 
    • 4pm - 6pm
    • 6pm - 8pm
    • 7pm - 9pm

    Please do not schedule your order for more than 30 days in the future.

    Question: How long does it take for my order to arrive? 
    Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

    Question: How do you ship my order?
    Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

    Payment

    Question: Which payment methods are available? 
    Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

    The following credit cards can be used:
    MASTERCARD - VISA - AMERICAN EXPRESS

    Wholesale Customers 

    If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

    • Your name
    • Your company's name 
    • Email address or telephone number 
    • Desired products and quantity

    Thawing

    Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

    In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

    In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

    Refreezing

    Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

    Related Products

    Add to Cart Sold Out