Kagoshima · A5 Wagyu Ribeye
Kagoshima Wagyu A5 Ribeye
Brought directly from Kagoshima — only by Hokkaido Uni Shop.
What is Kagoshima Wagyu?
Kagoshima Wagyu is Japanese beef raised in Kagoshima, in southern Japan — one of the country's main wagyu regions. This is an A5 ribeye: A5 is the top grade in Japan's beef grading system, given for the highest yield and the highest marbling score. The cut shows the fine, even marbling (sashi) that runs through the meat rather than sitting around it.
That marbling is what separates wagyu from Western beef. The intramuscular fat melts at a low temperature, so the meat turns tender and rich on the tongue — a little goes a long way. Each ribeye is 16oz, frozen and vacuum-sealed, enough for two.
Specifications
| Origin |
Kagoshima, Japan |
| Type |
Kagoshima Wagyu |
| Cut |
Ribeye |
| Grade |
A5 (highest Japanese beef grade) |
| Weight |
16oz |
| Serves |
2 people |
| State |
Frozen, vacuum-sealed |
How to enjoy
Thaw in the refrigerator overnight, then bring to room temperature before cooking. 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, a minute or so a side, salt at the end. Slice against the grain and serve in small portions. It also works cut thin for sukiyaki or shabu-shabu.
Pairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.
Handling: Ships frozen and vacuum-sealed. Thaw in the refrigerator; do not refreeze after thawing. 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.
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