• Japanese A5 Wagyu Ribeye steak with intricate white marbling through deep red beef and a thick cream-coloured fat edge
  • Japanese A5 Wagyu Ribeye steak with dense, fine white marbling throughout its pink-red meat and thick fat edge
  • Japanese A5 Wagyu Chuck Roll origin graphic featuring a black cow, Japan map, Kagoshima marker and sunset volcano
  • Japanese A5 Wagyu ribeye steak with fine marbling in 2 x 400g portions
  • Japanese A5 Wagyu Ribeye 400g with fine marbling from Kagoshima
  • Japanese A5 Wagyu Ribeye 400g with fine marbling from Kagoshima
  • Japanese A5 Wagyu Ribeye 2x400g with fine marbling
  • Two 400g Japanese A5 Wagyu ribeye steaks with fine marbling
  • Two 200g Japanese A5 Wagyu fillet steaks with fine marbling
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Japanese Wagyu Ribeye, A5

Japanese Wagyu Ribeye, A5

Produced in Kagoshima, Japan. Japanese A5 Wagyu Ribeye in various formats, with fine marbling that softens quickly over heat and carries a buttery, savoury flavour.  Ribeye keeps a satisfying beef texture while the A5 marbling makes even a restrained portion feel complete. Learn what makes Kagoshima distinctive for Wagyu.

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Origin: Japan

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Description

Produced in Kagoshima, Japan. Japanese A5 Wagyu Ribeye in various formats, with fine marbling that softens quickly over heat and carries a buttery, savoury flavour.  Ribeye keeps a satisfying beef texture while the A5 marbling makes even a restrained portion feel complete. Learn what makes Kagoshima distinctive for Wagyu.

  • Identity: Japanese A5 Wagyu Ribeye,
  • Materials: Japanese Wagyu beef.
  • Dimensions:  200g, 400g, 2 × 200g and 2 × 400g options.
  • Features: Fine marbling, a tender bite, rich flavour and a short cooking time for smaller portions.
  • Use cases: A quick pan sear, yakiniku-style slices, a Wagyu tasting or an individually plated dinner.
  • Included: The selected weight 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

For a smaller or thinner portion, use a well-heated dry pan and cook briefly on each side. For a thicker cut, use gentler heat before a final sear. Rest before slicing and season at the table. The marbling renders quickly, so avoid leaving the beef over direct heat longer than needed.

Flavour and serving

Expect Japanese A5 Wagyu Ribeye to taste buttery, gently sweet and deeply savoury, with the ribeye retaining a tender bite. Serve with short-grain rice, pickled ginger, wasabi, mushrooms, crisp vegetables or a wedge of lemon. Choose sharp, clean accompaniments that cut through the richness and keep the portion at the centre of the plate.

Ingredients and Allergens

Identity: Japanese A5 Wagyu Ribeye.

Ingredients: Japanese Wagyu beef. Check the current pack label for the full ingredient and allergen information.

Pack shown: 400g.

Available options: 400g, 200g, 2 × 200g, 2 × 400g.

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.

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.

View full details
Japanese A5 Wagyu Ribeye steak with intricate white marbling through deep red beef and a thick cream-coloured fat edge Japanese A5 Wagyu Ribeye steak with dense, fine white marbling throughout its pink-red meat and thick fat edge Japanese A5 Wagyu Chuck Roll origin graphic featuring a black cow, Japan map, Kagoshima marker and sunset volcano Japanese A5 Wagyu ribeye steak with fine marbling in 2 x 400g portions Japanese A5 Wagyu Ribeye 400g with fine marbling from Kagoshima Japanese A5 Wagyu Ribeye 400g with fine marbling from Kagoshima Japanese A5 Wagyu Ribeye 2x400g with fine marbling Two 400g Japanese A5 Wagyu ribeye steaks with fine marbling Two 200g Japanese A5 Wagyu fillet steaks with fine marbling
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Frequently Asked Questions

What is included in the 400g format?
This page is led by the 400g format. The selector also lists 400g, 200g, 2 × 200g and 2 × 400g; the selected option is the quantity supplied.
Where is this Wagyu produced?
This is Japanese A5 Wagyu produced in Kagoshima, Japan.
What is ribeye like?
Fine A5 marbling gives ribeye a buttery, gently sweet and deeply savoury character, while the cut keeps a tender beef texture.
How should I cook ribeye?
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. Thaw slowly in the refrigerator. Once fully thawed, do not refreeze. Cook from chilled.
What makes Kagoshima Japanese A5 Wagyu Ribeye unique?
Kagoshima Japanese A5 Wagyu Ribeye is known for its fine marbling that melts quickly during cooking, offering a buttery, savoury flavor with a tender texture that enhances your dining experience.
How should I cook the Japanese A5 Wagyu Ribeye for the best results?
Cook the Japanese A5 Wagyu Ribeye quickly over high heat for smaller or thinner portions, or use gentler heat for thicker cuts before searing. Rest the meat before slicing to preserve its tenderness.
What are the ideal side dishes to serve with Japanese A5 Wagyu Ribeye?
Pairs well with short-grain rice, pickled ginger, wasabi, mushrooms, crisp vegetables, or a lemon wedge. Choose accompaniments that cut through the richness and highlight the meat’s buttery flavor.
How should I store and thaw the Japanese A5 Wagyu Ribeye?
Keep the beef frozen at -18°C or below. Thaw slowly in the refrigerator, and once fully thawed, do not refreeze. Cook from chilled for best results.
Can I purchase different portion sizes of the Japanese A5 Wagyu Ribeye?
Yes, this product is available in various sizes including 200g, 400g, and multiple portions such as 2 × 200g or 2 × 400g, allowing you to choose the quantity that suits your occasion.
What does Japanese A5 Wagyu Ribeye taste like?
It has a buttery, gently sweet and deeply savoury flavour, with fine marbling and a tender ribeye bite. The marbling softens quickly over heat.
What portion options are available for this Japanese A5 Wagyu Ribeye?
The page is led by the 400g format, and the selector also lists 200g, 2 × 200g and 2 × 400g options. The 400g format can be cooked as one piece, divided into smaller portions or sliced for sharing.
How should I cook Japanese A5 Wagyu Ribeye?
For a smaller or thinner portion, briefly cook each side in a well-heated dry pan. For a thicker cut, use gentler heat before a final sear, then rest before slicing; avoid leaving it over direct heat longer than needed because the marbling renders quickly.
How should I store and thaw this Wagyu ribeye?
Keep it frozen at -18°C or below and thaw it slowly in the refrigerator. Once fully thawed, do not refreeze, and cook from chilled.
Where is this Japanese A5 Wagyu Ribeye produced, and what can I serve with it?
It is produced in Kagoshima, Japan. Serve it with short-grain rice, pickled ginger, wasabi, mushrooms, crisp vegetables or a wedge of lemon.