Wagyu Beef A5 Ribeye (Whole) 

Japanese Wagyu Beef is considered one of the top gourmet foods in the world. Specialty Wagyu A5 Ribeye is the undisputed king of beef.  If you have not tried A5 Ribeye yet, welcome to a new level of taste. Its healthy, rich taste comes from being below 10% fat content. This is due to centuries of specializing the breed only to the best possible meat quality. The Fresh Meat itself has an excellent marbling score of A5 or better, top chefs request only this quality of meat for their restaurants. 

This is a premium cut from the rib end. The A5 is the highest grade of Japanese Beef. The ribeye is sourced from the beef rib, a primal section situated between the loin and the chuck (shoulder). This part of the cow tends to accumulate more intramuscular fat, givig the ribeye its distinctive marbling. This exceptional marbling is a hallmark of the ribeye. The Wagyu beef ribeye, in particular, offers a delightful combination of flavor and tender texture.

The Wagyu A5 Ribeye Steak is a higher guarantee of quality than Kobe Beef and is the most marbled beef in the world. The multiple marbling which occurs naturally through ranch raising, and feeding them naturally grown foods such as grass and barley produce amazing results such as the succulent taste and tender texture. The health benefits of eating Wagyu ribeye includes the fact that there is an increase in circulation and efficient blood flow, and it has several high nutritional values. Overall, It is the most healthiest red meat you have ever eat!

• A premium cut from the rib end.
• Absorbs scents gives extra flavor.
• It has several high nutritional values.
• Increase in circulation and efficient blood flow.

The term “Miyachiku wagyu” is synonymous with “Miyazaki wagyu,” named after the Miyazaki Prefecture in Japan where the cooperative is based. The finest quality meat from this region is also known as “Miyazakiyu,” denoting the cattle from Miyazaki.

Wagyu ribeye, a prized cut, is taken from the beef rib section, situated between the chuck and the loin. This area naturally accumulates more intramuscular fat, contributing to the ribeye's distinctive marbling. Known for its rich flavor and tender texture, wagyu ribeye is a gourmet's delight.

A notable characteristic of wagyu beef is its fat, which begins to melt at just 77°F (25°C), enriching the meat with flavor and tenderness when cooked.

 PRICE IS PER POUND