Ribeye Wagyu A5 BMS 11/12 | 300g

In the case of Wagyu A5 with BMS 11–12 marbling, the taste experience reaches an entirely different level. The delicate veins of intramuscular fat begin to melt at human body temperature, causing the meat to literally dissolve in your mouth. Chefs often describe this texture as “butter in the mouth.” The flavor features notes of butter, nut, and subtle sweetness, evolving into a long, intense umami.

This steak comes from the Kagoshima Prefecture, one of the most renowned Wagyu production regions in Japan. For years, this region has been recognized as a center for the highest quality Japanese beef.

The Kuroge Washu (Japanese Black) cattle are fed high-quality grain fodder and raised under full welfare conditions. Production takes place without the use of growth hormones or antibiotics for stimulation purposes. Every carcass is evaluated by the Japanese Meat Grading Association, where the A5 grade signifies the highest possible meat quality.

• A5: The highest class of Japanese beef.

• BMS 11–12: Near-maximum marbling.

• Regional Selection: From Kagoshima or other regions of analogous quality.

• Low Melting Point: Exceptionally low fat melting temperature.

• Deep Umami: Intense and long-lasting flavor.

• Freshly Cut: Sliced the day before or the day of shipping and vacuum-packed.

Japanese Wagyu A5 is one of the most limited culinary products in the world. Several key factors influence its price:

1. Rigorous Selection: Only a small percentage of Japanese beef achieves the A5 grade.

2. Unique Genetics: The Kuroge Washu breed has a natural ability to create extremely high intramuscular marbling.

3. Long Breeding Process: Wagyu cattle are raised much longer than standard breeds and fed high-quality grain.

4. Limited Production: Authentic Japanese Wagyu constitutes a tiny fraction of global beef production, and export is strictly controlled.

Due to the very high marbling, Wagyu is best consumed in smaller tasting portions:

• Tasting Slices: Slice the meat 2–3 mm thick and sear briefly (10–15 seconds per side).

• Wagyu Cubes: Cut the steak into 2–3 cm cubes and sear quickly on a very hot pan.

• Mini Steak: Prepare a smaller portion (approx. 50–80 g per person) like a classic steak.

• Pat the meat dry and salt just before cooking.

• Heavily heat a cast-iron skillet or plancha.

• For a 2.5–3 cm steak: Sear for 90–120 seconds per side, briefly sear the edges, and let the meat rest for 4–5 minutes.

• The best accompaniment is simply high-quality salt.

• Recommended Doneness: Rare / Medium-rare.