Japanese Wagyu Beef Boneless Ribeye, A5 Grade image number 0
Japanese Wagyu Beef Boneless Ribeye, A5 Grade image number 0

Japanese Wagyu Beef Boneless Ribeye, A5 Grade

Price $1,699.99
FREE SHIPPING
A5 Japanese Wagyu Beef Purchases
discount automatically applied
SKU: PREKIT045
Availability:
  • In Stock
fresh: 11 lbs minimum
Price $1,699.99
Price $1,699.99
Frozen products may thaw in transit
A5 Wagyu beef ribeye from Japan. Top-scoring, imported Japanese Wagyu beef, the highest possible ranking, antibiotic- and hormone-free. From Kuroge cattle, this A5 Wagyu is raised by Japanese beef masters who follow traditional methods to produce beef that is recognized around the world for its marbling, velvety texture and sweet flavor. Only a small percentage of all the Wagyu produced in Japan scores this high, and we import a limited amount for our chefs and home cooks.
  • Authentic, native-breed Japanese Kuroge cattle
  • No antibiotics or hormones
  • Graded by third-party auditor using BMS scoring system
  • Grading Score: A5, BMS 10-12 (Highest attainable value on the marbling scale)
  • Ships in an uncooked state
  • Product of Japan
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing.

Please read the tips tab for cooking recommendations. Wagyu beef this fine needs special care.

Whatever you do, never overcook this Wagyu beef. Keep it rare, or you lose too much of the precious fat.

The serving size for Wagyu beef this rich is 3 - 4 ounces; think of it as the beef equivalent of foie gras. So you will not be enjoying a 24-ounce Wagyu steak. This piece of beef can serve 30-40 people; to serve only a few, cut off a 16-ounce steak.

Before cooking, allow the steak to come to room temperature, causing the fine network of fat to warm up. You will be searing it for such a short time that some of the fat might still be cold if you do not take this step.

Cooking

Heat a cast iron skillet or grill to the highest possible level. The hottest you have ever heated a skillet would be almost hot enough. Season the steak simply with salt and pepper, in order to allow the extraordinary flavor to shine. Sear the Wagyu for a very short time on each side. Keep in mind that you can lose 20% of the weight while searing, much like foie gras.

Let it rest a moment (it’s still virtually raw inside, so not too long), and then cut into serving portions of 3 - 4 ounces each.

You could also cut a half-inch thick steak, and char the exterior of the beef with a torch, leaving the inside rare.

Many chefs cut A5 Wagyu into carpaccio and serve it raw. For the beef to be cut wafer thin requires that it be very cold before you slice it. Chefs often freeze it for a short time to ensure the desired carpaccio thinness.

Storing

If you are not serving the entire ribeye at one dinner and want to store the rest of it, then cut it into several 16-ounce portions. You must vacuum seal – oxidation is the enemy of fat – and then freeze the steaks. Because there is so much fat, Wagyu will freeze nicely and be ready for another special occasion.

Our authentic Wagyu is Kuroge cattle stock, raised by a network of small farms in southern Japan by traditional methods, is graded A5 - the best of the best.

Many of the farmers raise only four Wagyu cattle at a time - to exacting specifications - which means the cattle receive a lot of attention and personalized care. These Japanese beef masters have developed protocols which, like many things in Japan, have been taken to the level of art.

The Black Kuroge cattle are humanely raised for close to three years, on grass and then in the traditional Japanese fashion: on a proprietary diet devised by the individual farmers, with incremental amounts of barley, vegetables, greens, and silage. The diet builds on the breed’s natural propensity to exquisite and abundant marbling. The farmers provide a stress-free environment, and never use antibiotics, hormones or growth stimulants.

In order to protect cattle bloodlines, breeding is thoroughly controlled. All calves are affixed with an individual identification number and information like the date and place of birth, and the bloodline of the parents.