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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.

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Origin: Japan

£445.00
Prix habituel £445.00 GBP
Prix habituel Prix promotionnel £445.00 GBP
En vente Épuisé
Taxes incluses. Frais d'expédition calculés à l'étape de paiement.

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

Identity: Japanese A5 Wagyu Ribeye.

Ingredients: Japanese Wagyu beef. Confirm the current pack label before publication.

Pack shown: 2.5kg.

Available options: 2.5kg.

Origin: Japan.

Care: Keep frozen at -18°C or below. Thaw slowly in the refrigerator. Once fully thawed, do not refreeze. Cook from chilled.

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.

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Frequently Asked Questions

What is included in this ribeye listing?
This product page is presented as the 2.5kg pack of Japanese A5 Wagyu Ribeye. Other available sizes are shown in the selector.
How should I cook Japanese A5 Wagyu Ribeye?
For thin portions, use a very hot dry pan and cook briefly on each side. For thicker portions, cook gently before a final sear. Rest, slice and season at the table.
How should I store Japanese A5 Wagyu Ribeye?
Keep frozen at -18°C or below. Thaw slowly in the refrigerator. Once fully thawed, do not refreeze. Cook from chilled.