Kobε Bεεf A5 Japanese Wagyu Ribeye - Genuine - 6oz
Extraordinary marbling. Delicate umami. A true Japanese delicacy.
The pinnacle of beef. Genuine Kobe A5 Wagyu ribeye — Japan's highest beef grade, with legendary marbling, buttery tenderness, and umami-forward flavor.
- Genuine Kobe A5 Wagyu
- 🇯🇵 Japan's Highest Beef Grade
- 6 oz Ribeye Portion
A5 Wagyu is exceptionally rich, so smaller portions are ideal. Slice into narrow strips, season lightly, and sear briefly in a very hot pan. Cook in batches, then rest briefly before serving.
REGION: Hyogo Prefecture
BRAND: Genuine Kobe Beef
GRADE: A5
CUT: Ribeye
PORTION: 6 oz
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate or freeze promptly according to the included storage instructions.
Genuine Kobe A5 in an ideal tasting portion
Kobe is a protected regional designation for qualifying Tajima cattle from Hyogo Prefecture. This 6 oz ribeye is designed for savoring, not oversized steak portions.
What makes Japanese Wagyu exceptional
Japanese Wagyu is defined by bloodline, regional husbandry, detailed traceability, and a national grading system that evaluates both yield and eating quality.
Japan A5
A5 is Japan’s highest combined grade: “A” represents carcass yield and “5” represents top quality based on marbling, color, texture, and fat quality.
Miyazaki & Kagoshima
These renowned Japanese prefectures are known for tightly managed Wagyu programs and highly consistent A5 beef with fine, abundant marbling.
Kobe is specific
Not all Japanese Wagyu is Kobe. Genuine Kobe beef must meet strict certification rules and come from Tajima cattle raised and processed in Hyogo Prefecture.
Respect the richness
A5 Wagyu is different from a conventional steak. Use smaller portions, minimal seasoning, and very brief high-heat cooking.
Portion
Plan a smaller serving than an ordinary steak. Slice chilled Wagyu into narrow strips or bite-sized pieces.
Sear briefly
Use a dry, very hot pan. Sear in small batches, allowing the Wagyu’s own fat to render. Keep seasoning restrained.
Rest & savor
Rest briefly and serve immediately, preserving the delicate, buttery center.
The highest expression of Wagyu
Japanese A5 is about savoring extraordinary texture, marbling, and umami in a thoughtful portion.
The grading
A5 is Japan’s highest combined yield-and-quality designation, with exacting standards for marbling, color, texture, and fat quality.
The marbling
Fine intramuscular fat melts quickly and evenly, producing the silken mouthfeel that distinguishes authentic Japanese Wagyu.
The provenance
Miyazaki, Kagoshima, Kobe, Matsusaka, and other regional names represent distinct programs—not interchangeable labels.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Japanese Wagyu cut.
Authentic Japanese A5 Wagyu, delivered cold.
Region-specific sourcing, extraordinary marbling, and careful temperature-controlled delivery.