Ribeye Steak | A5 Miyazakigyu Japanese Wagyu | BMS 10-12

Experience the pinnacle of beef craftsmanship with our Miyazaki-Gyu A5 Boneless Ribeye—the crown jewel of Japanese Wagyu and the most awarded beef program in the world. Sourced exclusively from the Miyazaki Prefecture in southern Japan, this ribeye is the product of meticulous cattle raising, strict genetic selection, and a feeding program designed to achieve extraordinary marbling and depth of flavor.

THE MIYAZAKI-GYU DIFFERENCE

Every five years, Japan holds the "Wagyu Olympics"—a national competition to determine the finest Wagyu in the world. Miyazaki-Gyu is the only Wagyu program to win this award twice consecutively (2007 and 2012), and placed as runner-up in 2017. This is not simply premium Wagyu—it is the benchmark against which all other Wagyu is measured.

All Miyazakigyu is Wagyu, but not all Wagyu is Miyazakigyu. Only cattle meeting the strictest criteria—lineage, marbling score, color, texture, and fat quality—earn the Miyazakigyu designation. Cattle that fall short are sold as "Miyazaki Kensan Gyu" (Beef from Miyazaki Prefecture). We made the conscious decision to offer only certified Miyazakigyu because it is verifiably the best beef in the world.

SOURCING & TRACEABILITY

Our Miyazaki-Gyu A5 ribeye is sourced directly from small, award-winning family farms in Miyazaki Prefecture. Every steak is 100% traceable—each cut can be traced back to the individual cow, farm, and feeding program that produced it. All cattle are raised hormone-free and antibiotic-free, in accordance with Japan's rigorous animal welfare and quality standards.

After harvest, each ribeye is hand-selected by expert butchers and wet-aged for a minimum of 30 days to enhance tenderness and develop a richer, more nuanced flavor. Within 24 hours of butchering, every steak is vacuum-sealed to lock in freshness and shipped via cold-chain logistics with gel packs and insulated packaging, ensuring it arrives to you in peak condition.

MARBLING, TEXTURE & FLAVOR

With a Beef Marbling Score (BMS) of 10–12, this ribeye represents the highest tier of Japanese A5 grading. The intricate webbing of intramuscular fat—comprising up to 60% of the steak—melts as the steak cooks, creating an incomparably buttery texture and deep umami-rich flavor. Every bite is tender, creamy, and indulgent, with a delicate sweetness from the marbling that distinguishes true A5 Wagyu from any other beef.

The texture is cloud-like yet satisfying, with enough structure to feel like a steak while melting effortlessly on the palate. The flavor is complex: rich beef savoriness balanced by the sweetness of rendered fat, with subtle notes that develop from the 30-day aging process.

HOW A5 WAGYU IS GRADED

Japanese A5 beef is evaluated on five factors:

1. Marbling (BMS score)
2. Meat color and brightness
3. Firmness and texture
4. Fat color, luster, and quality
5. Overall yield grade

In Japanese grading, the lowest score among these factors determines the final grade. Even if a steak scores a 5 in marbling, color, and texture, a 4 in fat quality will result in an overall grade of 4. This strict, unforgiving system ensures that A5 beef excels in every single category.

HOW MIYAZAKIGYU COMPARES

Attribute	Miyazakigyu A5	Kobe Beef A5	American Wagyu	USDA Prime
Origin	Miyazaki Prefecture, Japan	Hyōgo Prefecture, Japan	USA (Crossbred)	USA
BMS Range	10–12	6–12	6–9	4–5
Marbling %	50–60%	40–60%	30–45%	8–13%
Feed Program	Extended grain finishing (20+ months)	Extended grain finishing	Grain finishing (12–18 months)	Grain finishing (varies)
Flavor Profile	Buttery, rich umami, sweet marbling	Rich, delicate, slightly sweet	Beefy with moderate marbling richness	Robust beef flavor, leaner
Awards	2× Wagyu Olympics Champion (2007, 2012)	Globally recognized, protected designation	Varies by producer	USDA graded

COOKING & SERVING

A5 Wagyu cooks faster than conventional steaks due to its high fat content and lower melting point. Best cooked: medium-rare, medium, or medium-well. The marbling renders beautifully with minimal cooking time—typically just 90 seconds to 2 minutes per side on high heat.

Cooking methods:

• Cast Iron or Stainless Steel Pan: Sear on high heat with no added oil (the marbling provides its own fat). Season with salt only.
• Grill: High heat, quick sear. Watch closely to avoid overcooking.
• Shabu-Shabu: Slice thinly and swish briefly in hot broth for a delicate, interactive dining experience.

Portion guidance: Due to the richness of A5 Wagyu, a 10oz ribeye can easily serve 2–3 people as a centerpiece or tasting course. Many customers slice larger steaks into smaller portions to share and savor the experience without overwhelming richness.

FRESHNESS GUARANTEE

Every Miyazaki-Gyu A5 ribeye is vacuum-sealed within 24 hours of butchering to preserve peak freshness. We ship all orders via cold-chain logistics with gel packs and insulated packaging to ensure your steak arrives frozen or chilled, ready to store or cook. Steaks can be safely stored in the freezer for up to 12 months, or in the refrigerator for 5–7 days after thawing.

KEY DETAILS

• Origin: Miyazaki Prefecture, Japan
• Grade: A5 (Highest possible Japanese beef grade)
• BMS: 10–12 (Exceptional marbling)
• Cut: Boneless Ribeye, hand-cut by expert butchers
• Aging: Wet-aged 30+ days for enhanced flavor and tenderness
• Packaging: Individually vacuum-sealed
• Hormone & Antibiotic Free: Yes, 100% traceable from farm to table
• Serving Size: Approx. 10oz per steak

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

Source: Miyazaki, Japan

Learn more about how we grade and label beef: Wagyu Grading System Differences.

Miyazakigyu Wagyu is the #1 Wagyu brand in Japan, and stateside supply is extremely limited. These steaks are typically sold for $35–$50 per ounce at top steakhouses.

FREQUENTLY ASKED QUESTIONS

What is BMS 10-12, and why does it matter?

BMS (Beef Marbling Score) measures the amount and distribution of intramuscular fat in the steak. A score of 10–12 represents the highest tier of Japanese A5 grading, with 50–60% marbling. This extraordinary fat content creates a buttery, melt-in-your-mouth texture and rich umami flavor that is unmatched by lower BMS scores or other beef grades.

How does Miyazakigyu differ from other Wagyu, including Kobe?

Miyazakigyu is the most awarded Wagyu program in Japan, having won the Wagyu Olympics twice consecutively (2007, 2012). Unlike generic "Miyazaki Wagyu," only cattle meeting the strictest criteria—lineage, marbling, color, texture, and fat quality—earn the Miyazakigyu certification. Kobe beef is also exceptional, but Miyazakigyu consistently achieves higher BMS scores (10–12 vs. Kobe's 6–12 range) and has a proven track record of excellence in national competition.

How should I cook A5 Miyazakigyu ribeye for the best results?

Due to its high fat content, A5 Wagyu cooks faster than conventional steaks. Best results: Pat the steak dry, season with salt only, and sear on high heat in a cast iron or stainless steel pan (no added oil needed) for 90 seconds to 2 minutes per side. Let rest for 1–2 minutes before slicing. Aim for medium-rare to medium-well. Watch closely—overcooking will cause the marbling to render out completely and diminish the texture.

How should I store and thaw my ribeye?

Your steak will arrive vacuum-sealed and frozen or chilled. Store in the freezer for up to 12 months, or in the refrigerator for 5–7 days after thawing. To thaw: Place the vacuum-sealed steak in the refrigerator for 24–48 hours before cooking. For faster thawing, submerge the sealed steak in cold water for 1–2 hours. Never thaw at room temperature or in the microwave, as this can compromise texture and food safety.

Why does Miyazakigyu cost more than Kobe or American Wagyu?

Miyazakigyu represents the absolute pinnacle of Wagyu breeding, feeding, and quality standards. The program's strict certification criteria, extended grain-finishing period (20+ months), and two-time Wagyu Olympics championship status result in consistently higher BMS scores and superior flavor. Stateside supply is extremely limited, and these steaks are typically sold for $35–$50 per ounce at top steakhouses. We offer the best beef in the world at the most accessible price we can.

How much should I serve per person?

A5 Wagyu is extremely rich due to its high marbling content. A 10oz ribeye can comfortably serve 2–3 people as a centerpiece or tasting course. Many customers slice the steak into smaller portions to share and savor the experience without overwhelming richness. If serving as a solo entrée, 4–6oz per person is often sufficient.

Is this steak hormone- and antibiotic-free?

Yes. All Miyazakigyu A5 ribeye from Meat N' Bone is 100% hormone-free and antibiotic-free, raised in accordance with Japan's rigorous animal welfare and quality standards. Every steak is fully traceable back to the individual cow, farm, and feeding program.

What should I pair with this ribeye?

Because of the richness and intensity of A5 Wagyu, simple accompaniments work best. Recommended pairings: lightly dressed arugula or watercress salad, steamed or grilled vegetables (asparagus, broccolini), roasted potatoes, or a light ponzu dipping sauce. Avoid heavy sauces or overly rich sides that compete with the steak's natural flavor. For wine, consider a bold red like Cabernet Sauvignon or a Japanese sake to complement the umami.

Like all of our steaks, each ribeye is vacuum-sealed and hand-cut by our expert butchers.