• whole japanese wagyu beef ribeye A4
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Wagyu Japanese Beef Whole Ribeye

£375.00
£375.00
£375.00
Tax included.
A3 to A5+ Grade
Kagoshima Prefecture - Japan Origin
Full blood Kuroge Washu Breed
More information View images
Description

The Japanese whole Wagyu ribeye is a pinnacle of beef perfection, renowned for its exceptional marbling and rich, buttery flavour. This cut exemplifies the meticulous breeding and care that Japanese Wagyu farmers dedicate to their craft, resulting in meat that melts in your mouth with each bite. Whether grilled to perfection or expertly sliced for sukiyaki, the whole Wagyu ribeye promises a luxurious dining experience that satisfies even the most discerning steak connoisseurs. Treat yourself to a taste of Japanese beef excellence and elevate your culinary adventures.

  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4, A5 & A5+
  • Chilled
  • The picture shows a Grade A3

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
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 Whole Ribeye - Steaks

Kagoshima, Grade A3 to A5+. Portion it rather than roasting it whole.

1. Fresh or frozen
Check your pack. If it is chilled, keep it at 0-4°C in its unopened vacuum pack and cook by the date on the label. If it is frozen, thaw it in the fridge in its pack, allowing 28 to 34 hours depending on size.

2. Portion it, do not roast it
This is the one place Japanese Wagyu parts company with British and Chilean beef. A whole A5 ribeye is too rich to roast and carve like a rib of beef. Cut it into steaks and cook them as you need them.

3. Cut and freeze
Slice across the muscle at 2½ to 3cm for steaks of around 300g, each serving two or three people. Wrap what you are not cooking and freeze it, using it within 12 months.

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

5. 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 warms. You want a steady sizzle, not smoke.

6. Sear
90 seconds to 2 minutes a side, turning once. Spoon off the rendered fat as it pools, or the steak will deep-fry in it. Pull at 54°C, a little further than a leaner steak, so the marbling renders fully and goes silky.

7. Rest briefly, then slice thin
3 to 4 minutes only. Cut the cap away from the eye, then slice both across their own grain at 1cm. Flaked salt, and wasabi or ponzu alongside.

Keep the trim and the rendered fat. Render the trimmings down slowly and keep the fat in a jar. A spoonful transforms fried rice, eggs or potatoes.
Storage

If fresh
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.

If frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, allow 28-34 hours depending on size. Never defrost at room temperature or in a microwave.
Once opened or defrosted, keep refrigerated at 0-4°C and use within 24 hours. Do not refreeze once thawed.
A faint metallic smell on first opening the pack is normal for vacuum-packed beef and will disperse within a few minutes in open air.
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
How many steaks will I get out of it?

Cut at 2½ to 3cm, you get roughly three steaks per kilo, each around 300g and each serving two or three people. So a five-kilo ribeye is about fifteen steaks, or forty portions. Work backwards from that if you are buying for an occasion.

Is it better value than buying steaks?

Per kilo, yes, and noticeably so — you are buying before we do the cutting, trimming and individual packing. What you take on instead is the knife work, the wrapping, and enough freezer space to put it away the same day. It is worth it if you will use it over months; it is not worth it for one dinner.

Can I keep it in the pack and cut steaks as I go?

No. Once the vacuum seal is broken the clock starts and you have about 24 hours. Break the whole piece down in one session, wrap each steak individually, and freeze what you are not eating that week.

Which grade should I choose for a whole cut?

Think about it differently from a single steak. Across five kilos, A5 is a great deal of richness to work through, and many people find A3 or A4 the better buy for a piece they will eat over months — firmer, still beautifully marbled, and easier to eat as a proper steak. Save the highest grades for smaller cuts.

whole japanese wagyu beef ribeye A4

  • 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: 2 (100%)
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G
Grant M
Very special. A great starter

This was perfect, not too much fat but a lot of taste. Ideal as a starter. I cooked it on a kasai grill, and added Marukome Nama Shio Koji paste. Shio Koji boost umami. It breaks down proteins and adds a savoury depth with a bit of sweetness

Thank you, Grant, for your wonderful review. We're delighted to hear you enjoyed our Japanese Wagyu Ribeye. Reading the way you prepared the wagyu, it must have been special. We look forward to serving you again soon!

K
Kenna

Great quality meat!