Japanese Wagyu Hyogo Wine Beef A5 Ribeye| Write A Review
|Breed:||Japanese Fullblood Wagyu|
|Grade:||A5 and BMS 10+|
|Aging:||Wet-Aged 25+ Day|
|Processing:||Hand Cut by Artisan Butchers|
CERTIFIED JAPANESE A5 WAGYU
This is a very limited offering in the United States, and Meat Artisan is proud to currently offer it! Imported directly from Japan where they raise prized cattle, these densely marbled ribeyes are cut from the eye of the beef rib. 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.
These cattle are raised in Japan’s wine region (Hyogo Prefecture) and fed the skins and by products from the wine making process mixed with grains and barley. This adds a unique flavor profile to the beef and it’s just hitting the US market!
I have had the hangers before and was impressed. This wagyu is on another level.