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  • Ribeye Steak | A5 Kobe Beef (Wine Fed)
  • Ribeye Steak | A5 Kobe Beef (Wine Fed)

  • For a reference on how to cook this cut, check out this video:


    Ribeye Steak | A5 Kobe Beef (Wine Fed)

    19 Reviews
    Translation missing: en.products.product.price.regular_price $139.99 Approx 10oz
    Translation missing: en.products.product.price.sale_price $139.99 Translation missing: en.products.product.price.regular_price
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    For a reference on how to cook this cut, check out this video:


    Description of Ribeye Steak | A5 Kobe Beef (Wine Fed)

    Learn about how we label beef and Beef Grading Standards

     

    Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe.

    Kobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something.

    Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.

    Kobe also happens to be known for its production of wines. So of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier.  That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try.

     

    Note that this is a properly butchered fully "clean" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or "half" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks.

    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 assessments 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. 

    NEVER HAD A5 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 to 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: Miyazaki, Japan

     

    Buy it and cook it like our customers did



    Customer Reviews
    5.0 Based on 19 Reviews
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    JB
    12/27/2022
    Jeremy B.
    I recommend this product

      Rib eye

      It was excellent. Delivered on time even during the holiday rush. Was professionally packed and meat was fresh.

      Meat N' Bone Ribeye Steak | A5 Kobe Beef (Wine Fed) Review
      CC
      10/09/2022
      Curtis C.
      I recommend this product

        Best steak I have ever had!

        This was the best steak I ever had!

        Meat N' Bone Ribeye Steak | A5 Kobe Beef (Wine Fed) Review
        SH
        07/26/2024
        Shawn H.
        United StatesUnited States
        I recommend this product
        • What did you think of it? PoorOkayGoodGreatExcellent

        Sublime

        So rich that my family shares one as an appetizer. I cook it in cast iron skillet 90 seconds on one side 60 on the other. You really don’t want to over cook it.

        DB
        04/19/2024
        Darren B.
        United StatesUnited States

        Kobe is legendary for a reason

        This beef is amazing! Seared on high heat with a touch of salt! Remarkable!

        A
        04/14/2024
        Anonymous
        United StatesUnited States
        I recommend this product
        • What did you think of it? PoorOkayGoodGreatExcellent

        Best steak I’ve ever had!

        Tiptop! Be ready, this is probably more rich than anybody has used to!

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