Japanese A5 Wagyu Boneless Ribeye

DISTINCTIVE QUALITIES: A5 Wagyu is the highest grade of Japanese Wagyu beef. Pair this fact with ribeye and you get a firm yet tender, and heavily marbled—gorgeous, rich, and juicy cut of premium wagyu beef. Kolikof Caviar & Gourmet provides its customers with only the highest grade of wagyu and will not settle for less than perfection. Award-winning and top-scoring from the Miyazaki Prefecture, this cut is superior even to Kobe beef. Pasture-raised for 16-18 months; cattle are then grain-fed for over 450 days. This prized wagyu beef is hormone-free, antibiotic-free, and non-GMO.

Features:

• A5 Grade
• Pasture-raised
• Hormone free
• Antibiotic free
• Non-GMO

BEHIND THE PRODUCT: A5 Miyazaki Japanese Wagyu Boneless Ribeye, also known as a standing rib roast or prime rib, is a culinary delicacy that is produced in only the most suitable environments. The Miyazaki Prefecture is situated on the island of Kyushu, where the climate is optimum for year-round production.

SERVING SUGGESTIONS: As a single wagyu ribeye steak, sear quickly using high heat. As a roast loin, this beautiful cut of beef can be sliced in thicknesses of your preference prior to cooking, or roast whole for a most succulent prime rib. Because of the rich fat marbling, grilling A5 wagyu is not recommended unless using indirect heat.

QUANTITY: Available as steak (13-17 oz.); and 12 lb. whole loin roast.

COUNTRY OF ORIGIN: Japan (Miyazaki Prefecture)

STORAGE: Keep frozen. Thaw by refrigeration. Raw. Must be cooked prior to eating.

INGREDIENTS: Beef