About This Product
Discover a roast crafted for true celebration. Our Winterfrost American Wagyu Ribeye Roast is carved from the heart of the rib, showcasing that perfect balance of buttery marbling and deep, beefy richness that American Wagyu is known for. Slow-aged for peak tenderness and hand-trimmed by our butchers, this is the centrepiece that turns a winter gathering into an unforgettable feast.
How to Cook It
Oven Roasting
- Remove from the fridge about 1 hour before cooking; pat dry and season generously.
- Preheat oven to 230°C/450°F. Sear for 20 minutes to build a crust.
- Reduce oven to 160°C/325°F and continue roasting, checking with a meat thermometer.
- Pull the roast about 5°C before your target doneness — it will continue to rise while resting.
- Rest 20–30 minutes tented in foil before carving against the grain.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Let the roast rest for the full 20–30 minutes — carving too soon loses the juices you worked hard to keep in.
A guide from HQ Meats.
