Like wine, Japanese Wagyu evokes refreshingly distinct terroir from one region to another. Okinawa’s subtropical climate in Japan’s southernmost prefecture is highly coveted for its uniquely sweet flavored meat. The Kuroge Washu Wagyu cattle that we source from the Motobu Cooperative are partially fed with leftover lees and grains from the nearby Orion Beer Company, providing extra lactic acid and fermentation to their diet. This provides a higher ratio of unsaturated fatty acids compared to other prefectures, embellishing upon these cuts' distinct sweetness.
Beef of this caliber is stunningly satiating. With this Ribeye cut, we recommend either pan-searing on very high heat, or slicing paper-thin and warming with a blowtorch.
Item sold as 13-17 oz. avg, 17-23 oz. avg or 3.5-4.5 lb. avg. and is sold frozen as one solid piece.