JAPANESE A5 WAGYU RIBEYE STEAK

JAPANESE A5 WAGYU BEEF

BMS 8-12 (Exceptional)

Japanese A5 Wagyu denotes the top grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. It is often hailed as 'the best beef in the world', a label attained due to its melt-in-the-mouth texture and exceptional umami flavour.

A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in Oleic acid due to the Wagyu cow’s healthy eating programme.

Wagyu cattle are raised by hand in Japan’s pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single cow to such a high standard, and quantities are always limited.

Our Japanese Wagyu and Kobe beef is cut from whole muscles and delivered fresh into the UK. Each steak has most of the outer fat removed and is carefully sculptured to offer the highest meat ratio and best value possible. The steaks are cut and then frozen down to -28°. This process offers major advantages when promoting zero food waste and helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast-freezing is the ultimate way to keep the steak as fresh as it was when freshly cut.

All steaks need to be defrosted before cooking. Remove all packaging, place it on a plate, and cover it with clingfilm in the fridge overnight. 250g steaks will deforest at room temperature in around 2 hours.

How to cook your Japanese a5 wagyu steak

We recommend that Japanese Wagyu/Kobe Sirloin/Ribeye steaks be cooked to at least medium-rare or medium. This allows the intramuscular fat to caramelise and become crisp, which, once rested, still enables the steak to be perfectly tender while releasing the optimum flavour of the Wagyu, which is not achievable with a rare steak.

Preheat a nonstick pan over medium to high heat. Season both sides of your steak with salt, then sear it in the pan without oil, turning every minute to keep the cooking and colour even. The natural intramuscular fat inside the steak will be enough to cook it perfectly without adding anything else. 

For 500g± cuts, adding a spoonful of our natural wagyu fat is useful - after browning place in a 180°c oven to finish the cooking. Larger cuts also work well when reverse-seared on a charcoal BBQ.

It is important that the pan is not too hot, or you will burn the steak. You should achieve a beautiful golden brown colour with very little effort.

Pairing: Once allowed to rest, it is better to slice your wagyu steak thinly and match it with steamed rice, ponzu and steamed green vegetables such as snap peas. The cleanliness of these ingredients will match the full-on Wagyu flavour. 

When pairing wine, think of reds that are not too bold and have higher acidity, such as Syrah, Bordeaux 70/30 Cab Sauvignon/Merlot blends. White wine - Stick to a nice dry Riesling or Sauvignon Blanc.

Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth.  You will find your ID number on the front of the pack, and you can check the authenticity of your purchase here.

Origin: Kagoshima/Miyazaki, Japan

Learn More About Kobe & Wagyu Beef 

The image displayed is of a 400g A5 BMS 10 Wagyu Ribeye Steak cut 2.2cm thick