Kagoshima · A5 Kuroge Wagyu · Ribeye Bloc
Kagoshima A5 Wagyu Ribeye Bloc
Brought directly from Kagoshima — only by Hokkaido Uni Shop.
What is Kagoshima A5 Wagyu?
Sourced from Kagoshima, one of Japan's premier wagyu regions, this A5 ribeye bloc delivers exceptional marbling (BMS 10+), balanced fat, and a melt-in-your-mouth texture. It's Kuroge (Japanese Black) wagyu — A5 is the top grade in Japan's beef system, and BMS 10+ is at the high end of the marbling scale. A 5lb frozen bloc that serves 5-7.
The marbling (sashi) is what separates wagyu from Western beef — the intramuscular fat melts at a low temperature, turning the meat tender and rich. As a whole bloc rather than pre-cut steaks, it lets you portion to your own thickness, which suits BBQ, yakiniku, and steak alike.
Specifications
| Origin | Kagoshima, Japan |
| Type | Kuroge (Japanese Black) Wagyu |
| Cut | Ribeye bloc |
| Grade | A5 (highest Japanese beef grade) |
| BMS | 10+ |
| Weight | 5 lbs |
| Serves | 5-7 people |
| State | Frozen |
How to enjoy
Thaw slowly in the refrigerator, then portion to the thickness you want. A5 wagyu is rich, so thin slices seared hot and fast suit it better than a thick Western-style steak — a hot pan or grill, about a minute a side, salt at the end. It's built for BBQ, yakiniku, and steak. Cook over high heat briefly; the fat renders quickly. Serve in small portions.
Pairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.
How to handle: Ships frozen. Thaw slowly in the refrigerator, portion as needed, and you can refreeze unused portions. Bring to room temperature before cooking and don't overcook — the fat is the point. Any transit damage should be reported to the carrier directly.
