Mishima Ranch Wagyu Ribeye. I very much enjoyed this ribeye from Mishima Ranch as I continued my quest to find all of the best steaks available to the home cook. On their website, Mishima boasts that their cattle are a much higher percentage of Wagyu, genetically, than most of their competitors. That’s great, but not entirely meaningful as so many other factors go into creating a great steak such as the treatment of the cattle, feed, and—since they brought up genetics—the quality of the lines within the breed and even the individual cow. At any rate, the steak was very, very good, although not any better marbled than those from Japan Premium Beef in NYC, and not as good as those from Bryan Flannery or Lobel’s despite carrying a similar price tag.