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You are looking at an A5 Kagoshima Prime Rib.
Need a Higher Grade? No higher grade exists.
Want something a bit less expensive but still best-in-class? Check-out our BMS6-7 Bone-in Whole Prime Rib.
Learn about how we label beef and Beef Grading Standards
The Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer/cow. In layman's words, the Prime Rib is where the flavor is at. The Prime Rib is the undisputed KING of large cuts of beef.
This beef is considered some of the finest in the world and is known for its exceptional marbling, tenderness, and rich flavor.
When cooked, A5 Kagoshima Prime Rib is best prepared simply, with just a bit of salt and pepper to allow the natural flavor of the beef to shine. It can be grilled or pan-seared to your desired level of doneness, but it is recommended to not overcook the beef to preserve its tenderness and flavor.
Overall, A5 Kagoshima Prime Rib is a luxurious and decadent choice for beef lovers looking for the ultimate dining experience.
A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.
In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.
A5 means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
Best Cooked: Medium-Rare, Medium, Medium-Well
Source: Japan
We carry an extensive lineup of Prime Rib options including breeds, sizes and even dry aged options.
