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Japanese Whole Wagyu Beef Ribeye | ±1.8kg, ±2.5kg

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Product Description
  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4 & A5
  • Fresh

Japanese Wagyu Beef Ribeye

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.

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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whole japanese wagyu beef ribeye A4


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.