RibEye Wagyu A4 BMS 6 | Japan | Miyazaki / Hokkaido | Full Trimmed
69,99 €–519,99 €Price range: 69,99 € through 519,99 €
Description
One of the most complete Wagyu experiences you can enjoy
RibEye Wagyu A4 BMS6 represents a grading that many acclaimed chefs and steak enthusiasts consider the perfect balance between Japanese Wagyu luxury and the classic character of a true premium steak.
This is where Wagyu reveals its full potential:
extraordinary juiciness,
creamy texture,
deep umami richness,
flawless marbling,
without the excessive fat of the highest A5 BMS11–12 grades.
The result? You can enjoy a full-sized Wagyu steak and still crave another bite.
Authentic Japanese Wagyu from Miyazaki and Hokkaido
Our beef comes from two of Japan’s most respected Wagyu production regions: Miyazaki and Hokkaido.
Miyazaki
A region recognized as the global elite of Wagyu.
Known for:
exceptionally elegant flavor profile,
perfect fat quality,
consistent breeding standards,
regular wins at Japanese Wagyu competitions.
Hokkaido
Japan’s northern prefecture, renowned for its cooler climate and slower cattle maturation.
Here, Wagyu develops:
a distinctly “meaty” character,
exceptionally clean fat,
a creamy structure,
a remarkably elegant finish.
Both regions represent the absolute pinnacle of premium beef worldwide.
What does A4 BMS6 mean?
A4
Highest carcass yield combined with exceptional meat quality.
BMS6
The Beef Marbling Score indicates the level of intramuscular fat distribution.
BMS6 delivers:
distinctive, even marbling,
exceptional juiciness,
a creamy texture,
the perfect balance of fat and meat.
This grade allows you to experience true Wagyu luxury while maintaining the classic steakhouse character.
Why RibEye?
RibEye is the most celebrated steak cut in the world.
In Wagyu A4 BMS6 form, it:
develops an intense crust when seared,
retains extraordinary juiciness,
delivers the most authentic premium steakhouse experience,
perfectly marries beef and Wagyu fat flavors.
RibEye is the cut that best demonstrates the difference between regular premium beef and true Japanese Wagyu.
100% Trimmed
The product has been meticulously cleaned and prepared for professional steakhouse preparation.
This means:
maximum usable meat,
easier portioning,
more precise cutting,
no unnecessary external elements.
This is the premium standard chosen by the finest steakhouses and fine dining establishments.
Flavor and Texture
Flavor Profile:
deep buttery umami,
natural sweetness from the fat,
pure beef taste,
elegant, lingering finish.
Texture:
creamy,
extraordinarily juicy,
tender yet distinctly “steak-like”.
Wagyu fat gently melts during eating, creating the characteristic sensation of meat dissolving on your palate.
How to Prepare It Best
Cast Iron Pan / Grill
Pat the meat thoroughly dry.
Season with salt immediately before cooking.
Sear at very high heat:
approximately 90–120 seconds per side.
Rest for 4–5 minutes before serving.
Wagyu of this caliber requires no marinades or heavy accompaniments.
All it needs is quality salt, high heat, and proper resting time.
Recommended Doneness
Rare: 48–50°C
Medium Rare: 50–54°C
This range allows Wagyu fat to work its magic and create the most luxuriously creamy texture.
📊 Product Specification
Parameter Information
Product
RibEye Wagyu
Grade
A4
Marbling
BMS 6
Origin
Japan
Region
Miyazaki / Hokkaido
Breed
Japanese Black (Kuroge Washu)
Cut
RibEye
Preparation
100% Trimmed
Aging
Wet-aged
Packaging
Vacuum
State
Fresh
FAQ
How different is A4 BMS6 from A5?
Significantly. A4 BMS6 is more balanced, less fatty, and more distinctly “steak-like” than extreme A5 BMS11–12 grades.
Is this authentic Japanese Wagyu?
Absolutely—it’s genuine Japanese Wagyu from Japan’s top prefectures.
Who will appreciate this most?
Those seeking authentic Wagyu character while still valuing the classic premium steak experience.
Is it suitable for grilling?
Definitely. This is one of the finest Wagyu grades for traditional grilling and premium steakhouse preparation.
