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Japanese Wagyu Beef Ribeye Steak | ±300g

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Product Description
    • Full blood Japanese Black Wagyu Beef (Kuroge Washu)
    • Reared in the Kagoshima Prefecture (South of Japan)
    • Grade A3, A4, A5 & A5+
    • 1 steak of ±300g
    • Frozen
    • Serves up to 3 people
    • The picture shows a Grade A4
    Japanese Wagyu Beef Ribeye

    Japanese Wagyu Beef Ribeye is unparalleled in the culinary world, celebrated for its extraordinary marbling and melt-in-your-mouth texture. Raised with meticulous care and traditional techniques, each ribeye cut boasts rich, buttery flavours that elevate any dining experience. Perfect for grilling or pan-searing, this luxurious beef promises a taste adventure that combines gourmet excellence with authentic Japanese craftsmanship. Enjoy the unique indulgence of this Wagyu Beef Ribeye, and savour the ultimate in beef quality.

    The melting point of fat is much lower than other breeds of beef. Consequently, it will cook very quickly, something to keep in mind when searing your steak. To preserve its eating qualities, we strongly recommend serving it rare or medium-rare.
    This steak at 300 grams is a great sharing option and can serve up to three people. Because of the richness of the meat, 100 grams will be sufficient for most.

    Cooking Tips For Steaks

    - For frozen steaks, thaw overnight in the fridge.
    - Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
    - Pat dry
    - We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
    - Don't cook Wagyu on a grill as you will loose all the fat.
    - Get your skillet smoking hot before putting the steak in.
    - Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
    - Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
    - Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
    - Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.


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    onme Japanese Wagyu beef Ribeye Steak

    • JAPAN

    Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.