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Japanese Wagyu Beef A5 Ribeye

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  • Japanese Wagyu Beef A5 Ribeye
1756-082508-5.000000-lb--LB-92.86-Yes-~-Yes-Yes
2836-082596-1.350000-lb--LB-92.3-Yes-~-Yes-Yes
109

Japanese Wagyu Beef A5 Ribeye

SKU: 082596P
|~$72.7 per lb
Availability:In stock
Only %1 left
FROM $109

Savor the unparalleled, intense flavor and exquisite tenderness of Japanese Miyachiku wagyu beef ribeye. The A5 grade cattle are raised according to strict, sustainable standards. Low in marbling but high in taste, this luxurious meat is best enjoyed as a thick, juicy steak.

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Approximate shipping time is 1 business day
FEATURES

100% Japanese (Miyachiku) Ribeye Wagyu A5 - 18 - 19 oz (Individual Steak), or 4.0 - 5.0 lb (Whole), Product of Japan

Note: Images in slideshow correspond to the different sizes shown in the menu, the size of the product you add to your cart will be the approximate size of the product shipped, you are charged based on the actual product weight shipped. Call customer service to discuss your desired size.

The legendary wagyu beef ribeye, right from a Japanese farm, is for sale at Marky’s. Now, the tender Miyachiku strip steak, served at the best gourmet restaurants around the world, can easily end up at your dinner table, wowing your dearest and nearest.

What is Miyachiku wagyu?

Consisting of 400 farmers, the Miyachiku co-op is one of the largest manufacturers of original wagyu beef in Japan, and one of the main distributors of the premium meat to the rest of the world.

The beef produced by the Miyachiku co-op is labeled “Miyachiku wagyu.” It’s the same as “Miyazaki wagyu,” since the famous co-op is situated in the Miyazaki Prefecture (state or province) of Japan. The meat of the highest quality can also be designated as “Miyazakiyu,” the cow of Miyazaki.

The Miyachiku beef comes from the Kuroge Washu (the Japanese Black), the largest of the four original wagyu breeds. At a time, one farmer can look after four cows only. So, each animal gets enough attention, care, and feed.

What does A5 mean?

“A5” stands for the quality grade of the meat. It consists of two indicators: “A” for the yield and “5” for the quality of the steak.

The quality of the ribeye, as well as of any other cut, is comprised of:

  • Marbling (the even, spider-webbed distribution of fat throughout the muscle)
  • Color and brightness of the meat cut
  • Texture and firmness (the steak should feel silky)
  • Color and luster of the fat

When everything’s ideal, the wagyu ribeye gets the A5 grade, implying the highest quality possible.

What’s wagyu ribeye and how can I serve it?

The ribeye is cut from the primal section known as the beef rib. It is located between the chuck (shoulder) and the loin. This section of the cow naturally collects more intramuscular fat, resulting in the unique marbling of the ribeye. the fantastic marbling unique to the ribeye. Wagyu beef ribeye combines pleasing flavour with a tender texture.

Interesting fact: wagyu fat starts melting at 77°F (25°C).

Wagyu Beef Tasting at Marky's Gourmet Store

Why is Wagyu Beef so expensive?

Miyazaki Wagyu - the most marbled Beef in the history of mankind

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