Our award-winning A5 Wagyu is sourced directly from the Miyachiku Cooperative in Miyazaki prefecture, Japan.
This particular cut of Bone-in Ribeye boasts a fantastic yield and luscious texture, with A5 Wagyu graded on a 12 point BMS scale of intermuscular marbling, Miyachiku's average score weights in at a 10-12. In comparison, conventional prime beef has a BMS of 4.
We recommend pan-searing on high heat or slicing paper thin and warming with a blow torch. Wagyu will never overcook, so we encourage a hard sear. Wagyu also freezes exceptionally well due to the high fat composition.
This item has an average weight of 17 oz avg., bone included.