Ribeye Steak | A5 Kagoshima Japanese Wagyu

From Japan’s southernmost island of Kyushu comes one of the world’s most celebrated Wagyu — Kagoshima A5. Raised in the lush, temperate climate of Kagoshima Prefecture, these cattle enjoy a stress-free life and a carefully balanced diet, resulting in beef that is both supremely tender and richly marbled.

Graded at A5, the highest possible rank for Japanese beef, each boneless ribeye offers a Beef Marbling Score (BMS) of 10–12, with intricate white marbling laced through deep-red meat. This natural intramuscular fat renders into a silky, buttery texture when cooked, delivering layers of umami flavor that linger on the palate.

Our Kagoshima ribeye is 100% traceable, hormone- and antibiotic-free, and sourced exclusively from small, award-winning farms. Every steak is hand-cut by expert butchers, wet-aged for at least 30 days to maximize tenderness, and vacuum-sealed to lock in freshness.

Whether seared to perfection on a cast iron skillet, kissed by smoke on the grill, or sliced thin for a luxurious sukiyaki, this ribeye is an indulgence worthy of special occasions — or making any day extraordinary.

Key Details:

• Origin: Kagoshima Prefecture, Japan

• Grade: A5 (Highest possible Japanese beef grade)

• BMS: 10–12

• Cut: Boneless Ribeye

• Hand-cut & vacuum-sealed

• Hormone & antibiotic free

Discover why Kagoshima beef continues to win hearts (and awards) around the globe.

ABOUT A5

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.

KAGOSHIMA: WINNER OF 2022 WAGYU OLYMPICS

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

Source: Japan