Japanese a5 Wagyu Whole Rib Cap
Ito Japanese Wagyu a5 BMS 8-9
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 a5 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.
This amazing a5 rib cap steak is sold trimmed and as a piece so the options of slicing thickness are up to you. The rib cap is one of the finest cuts of meat and thoroughly recommended offering great value
Japanese Wagyu, created by connoisseurs in the pursuit of deliciousness
Usage: This amazing rib cap comes from the top of the rib eye and can be trimmed and sliced into steaks or simply cooked whole. We recommend Japanese Wagyu be cooked a little longer than normal - medium-rare or even medium. This allows the intramuscular fat to caramelise and become crisp which once rested still allows the meat to be perfectly tender while realising the true flavour of the wagyu. Steaks are not 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 rib cap is sold from fresh in its original imported state. Trimming off excess fat may be required to suit your preference.
Origin: Hyogo Prefecture, Japan