Japanese Wagyu A5 Whole Rib Cap


Japanese Wagyu A5 - BMS 8-12 (Exceptional)

Japanese Wagyu A5 Wagyu beef comes from the Kuroge Washu breed and is rated the 'best in the world'.  Raised by hand in a respectful and devoted manner, it is then graded by the Japan Meat Grading association 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.

Wagyu cattle are provided with a comfortable and enjoyable life in the pristine natural environments of Japan, which includes over 70% naturally mountainous and forest-rich land. They are fed Japanese rice straw from Japanese rice paddies, which is indispensable in building the pure white colour of Wagyu’s marbled fat. Japan’s abundant sources of natural spring water further contribute to breeding healthy and strong wagyu.

Wagyu rib cap is one of the most highly prized and incredibly flavourful cuts and is taken from the top of a rib loin and is a finely textured, high-quality Wagyu cut that features impeccably uniform sashi marbling. It's also an easy cut to cook which adds to its charm. When served, Wagyu beef rib cap steak, the sweet unami-rich aroma wafts through the air, assaulting your senses and stimulating your appetite. Having cut through the velvety red meat like a hot knife through butter, putting a piece of Wagyu in your mouth imparts rich, sweet juiciness that saturates your senses. 

Our Japanese Wagyu A5 Rib Cap steaks are lovingly prepared here in the UK. We sculpture the whole muscles to remove excess fat around the outside to create the maximum meat to fat ratio in order to offer the very best in the quality end product. 

The structure of a whole rib cap piece is such that it offers two steaks within it, one usually always at least double the size of the other. Both start with a thicker end and taper down to a thin end at the bottom. This cut lends itself to a variety of different preparations. The thicker side which is usually 400g+ can but sliced into thin steaks and cooked over an open flame or in a pan, or it can be cooked whole, rested then sliced thinly for nigiri or straight off a carving board to serve with rice and vegetables. The smaller piece again can be sliced further but is better to be cooked as one whole piece as you would a fillet or ribeye steak.

A note on our product photo:

This is a whole untrimmed rib cap with a small piece of fat removed to demonstrate the meat within. All of our whole rib caps are supplied untrimmed.


Cooking tip: We recommend Japanese Wagyu to 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 realising the true flavour of the wagyu.

This rib cap can be trimmed and sliced for steaks or roasted whole if so we recommend placing it on a wire rack over a deep roasting pan to render the outer fat which can then be strained, chilled and used as per normal beef dripping. 

Steaks are not the only way to enjoy Wagyu. Traditional preparation methods include sukiyaki and shabu-shabu.

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.

Origin: Kagoshima, Japan 

Authenticity: In 2007 Japan the Livestock Industry Association along with Wagyu breeders created a Universal Wagyu mark. This mark is proof of authenticity, signifying genuine, purebred Wagyu beef raised in Japan. The Universal Wagyu mark is used on blocks of beef and sliced meat in packs. 

You will find your ID number on the front of the pack and can check the authenticity of your purchase here

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