Přejít na informace o produktu
1 z 5

Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen

Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen

Produced in Kagoshima, Japan. Frozen Japanese A5 Wagyu Ribeye graded BMS 10-12, with a choice of 200g, 400g and 600g portions. The dense marbling softens quickly in a hot pan, giving the ribeye a buttery texture, deep savoury flavour and enough beef character to stand up to simple, sharp accompaniments. Learn what makes Kagoshima distinctive for Wagyu.

Read more ›

Origin: Japan

Select Size:
£45.00
Běžná cena £45.00 GBP
Běžná cena Výprodejová cena £45.00 GBP
Sleva Vyprodáno
Včetně daní. Poštovné se vypočítá na pokladně.

Description

Produced in Kagoshima, Japan. Frozen Japanese A5 Wagyu Ribeye graded BMS 10-12, with a choice of 200g, 400g and 600g portions. The dense marbling softens quickly in a hot pan, giving the ribeye a buttery texture, deep savoury flavour and enough beef character to stand up to simple, sharp accompaniments. Learn what makes Kagoshima distinctive for Wagyu.

  • Identity: Japanese A5 Wagyu Ribeye, A5 grade with BMS 10-12 marbling, supplied frozen.
  • Materials: Japanese Wagyu beef.
  • Dimensions: Choose 200g, 400g or 600g from the current selector.
  • Features: Dense fine marbling, a tender ribeye bite and a format suited to quick high-heat cooking.
  • Use cases: Pan-seared steaks, thin yakiniku-style slices, a tasting menu or a special dinner at home.
  • Included: One selected portion of Japanese A5 Wagyu Ribeye.
  • Care: Keep frozen at -18°C or below. Thaw slowly in the refrigerator. Once fully thawed, do not refreeze. Cook from chilled.

How to cook

Pat the surface dry and use a well-heated pan without crowding it. Smaller portions need only a brief sear; thicker pieces can be cooked more gently before a final high-heat finish. Rest before slicing and add salt at the table. Avoid heavy sauces or long cooking that would render away too much marbling.

Flavour and serving

Expect Japanese A5 Wagyu Ribeye to taste buttery, gently sweet and deeply umami, with the lean providing a clean beef finish. Serve with steamed short-grain rice, pickled daikon or ginger, mushrooms, wasabi, lemon or crisp green vegetables. A restrained portion is usually enough because the marbling carries considerable richness. It also works well as several smaller tasting slices.

Ingredients and Allergens

Ingredients: Japanese Wagyu beef.

Allergens: none.

Net weight: 200g (±10%).

Shelf life: 2 days from thawing if kept refrigerated.

Express Delivery

We use an Express courier service for UK delivery. For orders submitted Monday morning to Thursday morning, delivery time is 24 to 48 hours. Beleaev gourmet products are securely packaged to preserve product quality during transit. Frozen and chilled items are dispatched in insulated boxes with ice packs to maintain cold-chain integrity.

Delivery fee: £6.45 per order. UK only.

Seasonal Delivery Notice
During the festive seasons, courier networks across the UK and Europe are experiencing exceptionally high volumes.
While we dispatch all BELEAEV orders promptly and under strict cold-chain control, delivery times may occasionally extend to 1-3 business days.

We sincerely apologise for any inconvenience this may cause.
Unfortunately, these seasonal delays are beyond our control, however, cold-chain integrity, freshness and product quality are always fully maintained.

Facebook X (Twitter) Pinterest
Zobrazit veškeré podrobnosti

Frequently Asked Questions

Which sizes are available?
Choose 200g, 400g or 600g from the selector. The selected option is the quantity supplied.
Where is this Wagyu produced?
This is Japanese A5 Wagyu produced in Kagoshima, Japan.
What does BMS 10–12 mean?
BMS is the Beef Marbling Standard. A score of 10–12 denotes abundant intramuscular marbling within the Japanese grading system.
How should I cook it?
For a smaller or thinner portion, use a very hot dry pan and cook briefly on each side. For a thicker steak, use gentler heat before a final sear. Rest before slicing and season at the table.
How should I store it?
Keep frozen at -18°C or below. Once thawed, do not refreeze. Cook from chilled state for best results.