Japanese Wagyu Beef Boneless Ribeye Steak, A5 Grade
A5 Wagyu ribeye steak 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, hormones, or growth promotants
- Graded by third-party auditor using BMS scoring system
- Grading Score: A5, BMS 12+ (Highest attainable value on the marbling scale)
- Ships in an uncooked state
- Ships in a D'Artagnan insulated gift bag
- Includes gift brochure with product details and cooking/serving suggestions
- 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 note: Because of the delicate nature of A5 Wagyu, your steak(s) will be shipped via UPS in a separate order packed with dry ice. Expect a UPS tracking number for the steak, and a FedEx tracking number for any additional items ordered. Warning: Do not touch dry ice, handle only with gloves or a towel.
Please read the cooking and serving tips before preparing this steak. Wagyu beef this fine needs special care and attention.
Cooking & Serving
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.
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.
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).
You could also 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.
If you are not serving the entire ribeye streak at one dinner and want to store some of it, you must vacuum seal – oxidation is the enemy of fat – and then freeze the steak. Because there is so much fat, Wagyu will freeze nicely and be ready for another special occasion.