Wagyu Japanese Beef Ribeye Steak | ±300g

Regular price: £55.00
Regular price: ~~£55.00~~
Sale price: £55.00

Tax included.

Grade A3 Grade A4 Grade A5 Grade A5+

2 to 3 Serve

A3 to A5+ Grade

Kagoshima Prefecture - Japan Origin

Full blood Kuroge Washu Breed

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Description

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.

This steak at 300g 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 people.

Full blood Japanese Black Wagyu (Kuroge Washu)
Reared in the Kagoshima Prefecture (South of Japan)
Grade A3, A4, A5 and A5+
1 steak of ±300g
A 300g will serve up to 3 people
Frozen
The picture shows a Grade A4

What is Grade?

Japanese Wagyu grading is a system used to classify the quality of Wagyu beef based on various factors such as marbling, meat colour, firmness, and texture. The grading typically ranges from A1 to A5+, with A5+ being the highest quality, characterised by abundant marbling, tenderness, and rich flavour.

Cooking Instructions

Japanese Wagyu Ribeye Steak - Pan

±300g. Serves 2 to 3. Defrost 8 hours. Around 5 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. This is a steak to share
100g a head is a full portion of Japanese Wagyu. A 300g ribeye serves two or three people comfortably. Served whole to one person it becomes too much long before the plate is empty.

3. Temper and dry
Out of the fridge 30 minutes before cooking. Pat every surface completely dry. Salt just before it goes in the pan, and nothing else.

4. Use no oil and moderate the heat
Heavy cast iron over a medium-high heat for 3 minutes. Add nothing. A5 marbling melts almost on contact, and a scorching pan burns that fat before the centre has warmed. You want a steady sizzle, not smoke.

5. Sear
90 seconds to 2 minutes a side, turning once. Then hold it on its edges with tongs for 20 seconds at a time. Spoon off the rendered fat as it pools, or the steak will deep-fry in it.

6. Pull at 54°C
A little further than you would take a leaner steak. Japanese Wagyu is at its best when the marbling has fully rendered and gone silky. Under-cooked, it eats waxy rather than rich.

7. Rest briefly
3 to 4 minutes, no longer. A long rest lets the rendered fat set again.

8. Slice thin and share
Cut the cap away from the eye, then slice both across their own grain at 1cm. Finish with flaked salt. Serve with rice, wasabi or ponzu rather than a heavy sauce, and something sharp alongside.

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

FAQs

Why is the fat white rather than yellow?

Because the cattle are finished on grain rather than grass. Grass carries beta-carotene, which tints fat yellow, you can see it in our grass-fed British beef. Japanese Wagyu fat is white or ivory, and that pale colour is one of the things graders assess.

What kind of pan should I use?

Heavy cast iron or carbon steel. Non-stick is the wrong tool here: it can't take the heat you need for a crust, and the coating suffers. You don't need a ridged griddle either, full contact gives a better surface than bar marks.

Should I cut it into portions before cooking?

Cook it whole and slice it after. Three 100g steaks have far more surface area for their volume, so they render faster, overcook more easily and give you less control. The single steak, cooked and then cut, is both easier and better.

Where Wagyu Began

Kagoshima sits at the southern tip of Kyushu, the last of Japan's main islands before the open sea. It is volcanic country. Sakurajima smoulders across the bay from the city and has been laying down ash for thousands of years, leaving a soil too loose to hold most crops but well suited to grazing and to the sweet potatoes the region is known for. Warm, wet, and a long way from Tokyo.

It is also the prefecture that raises more Wagyu than any other in Japan. The cattle are full-blood Kuroge Washu, bred from registered bloodlines and finished slowly, closer to thirty months than the twenty a commercial animal is given. Every one carries a ten-digit identification number that traces it back to the farm it was born on. Pedigree, time and record-keeping are the whole method. The marbling is what they produce.

5 stars: 5 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Wonderful! Though be mindful of cooking times!

Wonderfully tasty and generous portion! Even as a big eater 300 +/- did me for three whole sittings, such rich and buttery flavour. Would certainly order this product again.

I did find the cooking times to be quite overstated however. For a nice rare / medium rare finish, on a 1.5/2cm thick steak, I found 20-30 seconds a side on a (smoking hot pan) to be just right.

Thank you Patric for your great review. Very happy you enjoyed the buttery and rich flavour of this delicious cut. When it comes to cooking times, the thickness is what is important when cooking Japanese wagyu. We look forward to serving you again soon.

Fantastic quality and great packaging

Very good quality steak came quickly and very well packaged

Thank you Ben for your 5 star review and we look forward to serving you again soon.

Superb as usual

Ribeye Wagyu A5+ , Iberico ribs, Iberico secreto.

All great price, well delivered and good quality. I even changed my delivery date via email which took all of 30 mins.

Thank you for taking the time to leave such a positive review! We are delighted to hear that you enjoyed our Ribeye Wagyu A5+, Iberico ribs, and Iberico secreto. We strive to provide our customers with high-quality products at great prices and we are happy to hear that you were satisfied with your order. We also appreciate your feedback about our delivery service and we are glad that we could accommodate your request. We hope to serve you again in the future.