Japanese Wagyu a4 Rib Roast
Ito Japanese Wagyu a4 BMS 7-8
Ito Wagyu is rated the 'best in the world' and is raised by hand in a respectful and devoted manner, it is then hand-picked by seasoned connoisseurs who grade the quality from the cross-section of the sixth and seventh rib. The criteria of quality include brightness, firmness, and dryness of the meat, the visual quality of the marbling, and the shape of the whole carcass.
All a4 wagyu beef comes from the Kuroge Washu breed, specifically the Tajima strain raised in Hyogo prefecture. Just like champagne has to be made from the Champagne region of France, real Kobe beef can only come from Kobe in Japan.
Ito Japanese Wagyu, created by connoisseurs in the pursuit of deliciousness
Usage: We recommend Japanese Wagyu steaks be cooked a little longer than normal - medium-rare or even medium. This allows the intramuscular fat to caramelize and become crisp which once rested still allows the steak to be perfectly tender while realizing the true flavor of the wagyu. Steaks aren't the only way to enjoy Wagyu. Traditional preparation methods include sukiyaki and shabu-shabu, one-pot dishes that render out more of the fat than grilling.
Sukiyaki simmers thinly sliced beef in a pot with vegetables, usually bathed in a sauce made with soy sauce, sugar, and sake. A raw egg is served with the dish, used for dipping the beef after it's extracted from the broth.
Shabu-shabu is a light and healthy meal made with strips of meat even thinner than those used for sukiyaki. The beef strips are briefly cooked in a simmering kombu kelp broth.
Note: This a4 rib roast is sold from fresh in its original imported state. Light trimming may be required to suit your preference.
Origin: Hyogo Prefecture, Japan