Kagoshima A5 Japanese Wagyu Boneless Ribeye
DISTINCTIVE QUALITIES: A5 is the highest grade of Japanese Wagyu beef. Intense yet well-balanced fat marbling ensures that it not only looks gorgeous, but that it has a smooth, full-bodied mouthfeel and rich, juicy flavor. Kagoshima Wagyu (also known as "black beef") is currently the best on the market, so it is only natural that it is the only type we choose to offer. Award-winning and top-scoring from the Kagoshima Prefecture, it is superior even to Kobe beef. Pasture-raised for 16-18 months; cattle are then grain-fed for over 450 days. This prized Wagyu beef is hormone-free, antibiotic-free, and non-GMO.
BEHIND THE PRODUCT: The boneless ribeye is also known as a standing rib roast, and prime rib. The Kagoshima Prefecture is situated in the southernmost region of Japan, where the climate is tropical and warm. It is widely known that Kagoshima Black cattle are raised with affection and respect.
SERVING SUGGESTIONS: As a single steak, sear quickly using high heat. As a roast loin, this beautiful cut of beef can be sliced in thicknesses of your preference prior to cooking, or roast whole for a most succulent prime rib. All-natural, no additives, no preservatives. Antibiotic and hormone-free.
QUANTITY: Available as 16 oz. steak and 12 lb. whole loin roast
COUNTRY OF ORIGIN: Japan (Kagoshima Prefecture)
STORAGE: Keep frozen. Thaw by refrigeration. Raw. Must be cooked prior to eating.
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*The Kolikof Difference refers to the distinctive or exceptional qualities and factors that make this food unique or special, thus influencing Jim's deliberate selection of it for inclusion in Kolikof's assortment.