Premium A5 Wagyu Ribeye

Premium A5 Wagyu Ribeye
 
The A5 grading is reserved for cuts which meet the highest and top grade of Japan's stringent beef grading system. An A5 grade is a classification reserved for cattle with the best yield and top marbling score. It is typified by a BMS (marbling score) of 8- 12. In short, an A4 Wagyu can occasionally be compared to a top Australian / US Wagyu (BMS 5 - 7), an A5 grading is second to none - the crème de la crème. Nothing but the best for our Herd!
 
Cattlelog's Premium A5 Wagyu Ribeye comes from the Kagoshima Prefecture, from Kagoshima Black Cattle raised in the Island region of Kyushu. Otherwise known as Kagoshima Black Beef, cattle from this region are known to be one of the best wagyu breeds in Japan, taking top spot in the Wagyu Olympics, beating out Miyazaki Prefecture which previously held the coveted title.
 
Kagoshima Wagyu black cattle (Kuroge 黒毛) has a signature tenderness and full bodied flavour with even and abundant marbling. The marbling and fat within a Kagoshima Wagyu is has also scored high on health-promoting and umami-generating oleic acid, found in omega-3 and omega-6 fatty acids which gives it its unique flavour. This premium cut promises an intense sweet, buttery flavour, that promises a melt in your mouth flavour that will move epicureans to tears.
 
This premium cut is a proud feature of Cattlelog's Most Valued Pieces and a is a guaranteed treat for the experienced Steak aficionado. It is the best of the best and otherwise known as the pinnacle of the premium cuts. Taste the subtle nuanced flavours in different cuts, Cattlelog is here to currate your steak appreciation experience!
 
 
Steakhouse Cuts available:
300g - $99
 
The A5 Wagyu Ribeye
A5 is the top grade, with excellent beef marbling score
Full bodied flabour with rich exquisite marbling
Cut originates from the rib of the Cattle
An abundant amount of Marbling with no external fat
A tender and flavourful steak
We recommend a maximum of 300g, as this gives a good thickness for a good steak, larger sizes may be too rich 
Our Steaks are delivered vacuum packed for easy storage
Cold chain is maintained to delivery
 
 
Suggested Cooking Method + Guide
 
Similar to Japanese Butchers, use wagyu fat cube to oil pan.
Season ribeye lightly with salt
Slice the Ribeye into bite size strips, cook each strip, one at a time, over a pan or grill.
Grill each piece for approximately 20-40 seconds, adjust accordingly based on the size.
Enjoy
 
 
 
Delivered Frozen, A5 Wagyu fat tends to melt at room temperature. Best stored frozen and thawed prior to cooking.