126,00 €–943,00 €Price range: 126,00 € through 943,00 €
Ribeye Wagyu by ONISHI, sourced from the prestigious Kyoto Meat Market in Japan, represents the absolute pinnacle of beef quality. The highest possible A5 grade combined with exceptional BMS 11-12 marbling delivers extraordinary juiciness, an ultra-delicate, almost creamy texture and a deep, intense flavour with notes of butter and subtle natural sweetness.
Ships within 7–14 days
Description
Ribeye is one of the most celebrated beef cuts in the world, valued for its perfect balance of meat and fat, rich aroma and natural succulence. In this Wagyu A5 version with BMS 11–12 marbling, the fat has an exceptionally low melting point, creating a true butter-on-the-tongue sensation and a long, lingering umami finish.
This exceptional steak is served in some of the world’s most prestigious restaurants and is highly regarded by top chefs for its uncompromising quality and the refined dining experience it delivers.
ONISHI selection from Japan
This Wagyu comes from Kagoshima Prefecture, widely recognised as one of the finest Wagyu-producing regions in the world. The ONISHI line is known for consistency, precise fat distribution and exceptional purity of flavour. Cattle of the Kuroge Washu breed are grain-fed and raised with strict respect for animal welfare, without the use of hormones or antibiotics.
Why choose this ribeye?
A5 grading: the highest quality classification in the Japanese beef grading system.
BMS 11–12: near-maximum marbling for exceptional richness, tenderness and juiciness.
Fresh cutting: cut on the day of dispatch and vacuum-sealed for optimal quality.
Flavour profile: buttery umami with elegant notes of nuts and vanilla.
Serving style: ideal for tasting portions, served in thin slices.
Suggested preparation
Bring the steak to room temperature for 30 to 40 minutes before cooking.
Pat dry and season lightly with salt just before cooking.
Preheat a cast-iron pan or plancha until very hot.
For a steak 2.5 to 3 cm thick: sear for 90 to 120 seconds per side, briefly sear the edges and rest for 4 to 5 minutes.
Yakiniku style: slice 2 to 3 mm thick and sear for 10 to 15 seconds per side on a very hot surface.
Serve immediately, ideally finished with a few flakes of high-quality salt.
Recommended doneness: rare to medium rare.
