Japanese Wagyu Kagoshima A5 Ribeye
| Breed: | Japanese Fullblood Wagyu |
| Weight: | 12-14oz, 16oz |
| Grade: | A5 and BMS 10+ |
| Aging: | Wet-Aged 25+ Day |
| Origin: | Japan |
| Processing: | Hand Cut by Artisan Butchers |
| Prefecture: | Kagoshima |
CERTIFIED JAPANESE A5 WAGYU
Winner of the 2017 “Wagyu Olympics”! Imported directly from Japan where they raise prized cattle, these densely marbled ribeyes are cut from the eye of the Beef rib. This magnificently marbled steak is one of the richest experiences of Japanese Wagyu there is and, with its trademark coco-nutty retronasal explosion, gives Kobe beef a run for its money at about half the price. Perhaps the tenderest steak you’ll ever cut into, the juicy flavor profile is rich, buttery-smooth, beefy and truly unforgettable. Every bite practically melts in your mouth. These have a BMS rating of 10-12! 12 being the highest there is.
Kagoshima Prefecture is located on Japan’s southern island, Kyushu. An unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.
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United States United StatesAmazing!
Meat Artisan has been a great company to work with and they have incredible products!
United States
United StatesTypical hyping on the marketing side of this company. Great photos and depiction of product, extraemly diapointing once arrived. First and last we would purchase anything!
United StatesAmazing
I salted my steak about an hour before I planned to cook it. You really have to rub the salt into the meat as a Wagyu steak doesn't absorb the salt as much as a typical choice/prime grade steak would due to the intense marbling/high fat. I placed my HexClad pan in the oven to heat for a good 30 minutes around 400 degrees and then removed it and put it on a medium-high to high gas burner (around 7-8 on a numbered dial) and used some of the fat I cut from the side to give a little grease to the pan (although they are already superb non-stick oven safe pans) and then 3 minutes on one side and 2 - 2:30 on the other side for a perfect rare side of medium rare steak. The flavor is incredible, and yes, you should absolutely have some high end finishing salt (like fleur de sel, Maldon, etc...) to sprinkle on the cooked pieces to make the flavor explode even more. Everyone should splurge at least once to treat yourself on a special occasion. Keep in mind these steaks easily feed 3-4 people due to the extreme rich Umami flavor profile of Wagyu steaks.