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Japanese A5 Wagyu RIBEYE Steak Cut

Highest marbling grade A5 RIBEYE Steak Cut. A marbling texture. High-class portions of fat similar to striploin. Possesses a tender and fatty umami taste. Contains the highest percentage of sweetness and umami of Japanese Wagyu Beef.

Condition: Frozen

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Cut Chart:

 

Ribrosu (Japanese) : Ribeye

Summa cum laude!
Best balance of lean and fat for steak!
Great recommendation for beginners.

Major Characteristics:

  • Sweetness of fat
  • Meaty and flavorful Umami
  • Tender texture
  • Great balance of lean and fat

Ideal cooking:  Steak (see “How to cook Steaks Cooking Tips)

     

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