Learn about how we label beef and Beef Grading Standards

A steak with history, luxury, and unparalleled richness—this Hannari A5 Wagyu Delmonico Steak is a rare gem. Cut from the chuck eye, located just next to the ribeye, this steak delivers deep, beefy flavor with the indulgent marbling that only Hannari A5 Wagyu can provide. With a BMS of 12, its intense marbling melts into the meat as it cooks, creating an unbelievably tender and buttery bite.

We love this cut because Japanese Ribeye tends to be very wide—a typical 16oz A5 ribeye can be over 8 inches across, which means most ribeyes are only about half an inch thick when portioned. However, because the Delmonico (Chuck Eye) is a narrower cut, we can craft a thick, luxurious 2-inch steak—a rarity for A5 Wagyu. This extra thickness allows for an incredible sear and perfect doneness, making it one of the most special ways to enjoy authentic A5 Wagyu.

Cooking Recommendations:

For the best experience, we suggest pan-searing or reverse-searing to let the Wagyu fat render perfectly. A simple seasoning of salt and pepper is all you need—this steak speaks for itself.

A rare and exclusive find, this Hannari A5 Wagyu Delmonico Steak redefines what a premium chuck eye can be.

About A5 Hannari Beef

In Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle (cows have smaller muscles than bulls and steers). There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.

Hannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.

The farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.

Our agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.

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 mouthfeel in each bite. It's 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.

Never Had A5 Wagyu Beef Before?

At first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up more than 60% of the steak is what makes it melt in your mouth.

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.

Best Cooked: Medium-Rare, Medium, Medium-Well

Source: Kyoto, Japan

Ribeye

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