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Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g

Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g

Japan's A5 Wagyu ribeye, the grade where fat outweighs lean. BMS 10-12 marbling collapses into butter the moment it hits a hot dry pan. Sliced thin, ninety seconds a side, salt at the table. One steak, one plate, a weeknight that feels like an occasion.

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Origin: Japan

£45.00
Обычная цена £45.00 GBP
Обычная цена Цена со скидкой £45.00 GBP
Распродажа Продано
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FRESH DELIVERY WITHIN 24H

Free delivery on orders over £200

Description

Japan's A5 Wagyu ribeye, the grade where fat outweighs lean. BMS 10-12 marbling collapses into butter the moment it hits a hot dry pan. Sliced thin, ninety seconds a side, salt at the table. One steak, one plate, a weeknight that feels like an occasion.

A5 is the top grade in the Japanese system. BMS 10-12 is the highest marbling tier within it. Together they describe a ribeye where the fat outweighs the lean and melts on contact with heat.

This 200g portion is cut to roughly 1cm. Thin Wagyu rewards quick cooking: hot pan, no oil, sixty to ninety seconds a side, salt at the table. Cooked any longer and the marbling renders out.

Flash-frozen after cutting to hold the colour and the fat structure, then shipped on a cold chain so the steak you defrost looks the same as the one we wrapped.

Serve one per person, with rice, a sharp pickle, or simply a wedge of lemon. Wagyu at this grade does not need a sauce.

Tasting Notes

Buttery, sweet, deeply umami. The fat carries the flavour, the lean adds the bite.

Serving and Pairings

Cooking: hot dry pan, 60-90 seconds per side. Rest two minutes. Slice and salt at the table.

Serving

  • Steamed short-grain rice
  • Pickled daikon or ginger
  • Maldon salt and a wedge of lemon
  • Wasabi and soy on the side

Pairings

  • Junmai Daiginjo sake, served chilled
  • Aged Burgundy or Barolo
  • Champagne Blanc de Blancs to cut the fat

Note: this 200g portion is cut to roughly 1cm thin, designed for quick high-heat cooking.

Storage

Keep frozen at -18°C or below. Once thawed, do not refreeze. Cook from chilled state for best results.

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 festive seasons, courier networks across the UK experience exceptionally high volumes. While we dispatch all BELEAEV orders promptly, delivery times may occasionally extend to 1-3 business days. Cold-chain integrity, freshness and product quality are always fully maintained.

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Frequently Asked Questions

What makes the Japanese Wagyu Ribeye A5 with BMS 10-12 so special?
The Japanese Wagyu Ribeye A5 with BMS 10-12 is distinguished by being the highest grade in Japan, with the most intense marbling, which melts on contact with heat to create a buttery, umami-rich experience. Its exquisite fat-to-meat ratio elevates it as a top-tier Japanese beef delicacy.
How should I cook the Japanese Wagyu Ribeye to enjoy its best flavor and texture?
For optimal enjoyment, cook the Japanese Wagyu Ribeye on a hot dry pan for 60-90 seconds per side, then rest for two minutes before slicing. Due to its thin cut, quick high-heat cooking preserves the marbling and flavor without rendering out too much fat.