Japanese Wagyu Ribeye, A5, 2.5kg
Japanese Wagyu Ribeye, A5, 2.5kg
Produced in Kagoshima, Japan. A whole 2.5kg Japanese A5 Wagyu ribeye with BMS 10-12 marbling, supplied as one boneless frozen piece. The large format lets you choose the thickness of every portion: delicate slices for yakiniku, individual steaks for quick cooking or a substantial centrepiece for sharing. Learn what makes Kagoshima distinctive for Wagyu.
Read more ›Origin: Japan
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Description
Description
Produced in Kagoshima, Japan. A whole 2.5kg Japanese A5 Wagyu ribeye with BMS 10-12 marbling, supplied as one boneless frozen piece. The large format lets you choose the thickness of every portion: delicate slices for yakiniku, individual steaks for quick cooking or a substantial centrepiece for sharing. Learn what makes Kagoshima distinctive for Wagyu.
- Identity: Japanese A5 Wagyu ribeye from Japan.
- Materials: Japanese Wagyu beef.
- Dimensions: Approximately 2.5kg in one whole boneless piece.
- Features: A5 grade, BMS 10-12 marbling, whole-cut flexibility and a buttery texture when cooked.
- Use cases: Portioning into steaks, yakiniku slices, teppanyaki, a Wagyu tasting or a shared dinner centrepiece.
- Included: One whole 2.5kg Japanese A5 Wagyu ribeye.
- Care: Keep frozen at -18°C or below. Thaw slowly in the refrigerator. Portion while very cold and firm. Once fully thawed, do not refreeze.
Cut it your way
Use a long, sharp knife and slice across the whole piece. Cut 5-10mm slices for yakiniku or a fast pan sear, 1.5-2cm steaks for quick high-heat cooking, or thicker steaks for gentler cooking followed by a final sear. Return unused portions to the freezer before they fully thaw.
How to cook and serve
For thin slices, use a hot dry pan with no added oil and cook for 60-90 seconds per side. For thicker steaks, start over moderate heat, turn regularly, then finish with a brief high-heat sear. Rest, slice and season at the table. Japanese A5 Wagyu ribeye is deeply savoury, gently sweet and exceptionally rich. Serve it with short-grain rice, pickled daikon, mushrooms, wasabi, lemon or simply sea salt. The point of the whole cut is control: portion only what the occasion needs and keep the plate restrained.
Ingredients and Allergens
Ingredients and Allergens
Express Delivery
Express Delivery

