Japanese a5 Wagyu Rib Cap steak
Ito Japanese Wagyu a5 BMS 10-12
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.
Ito a5 Wagyu, created by connoisseurs in the pursuit of deliciousness
Usage: This amazing, fully trimmed rib cap comes from the top of the rib eye and can be sliced further into steaks or simply cooked whole. The two sizes reflect the smaller and larger piece that make the set of muscles belonging to the whole rib cap piece. We recommend Japanese Wagyu steaks 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 steak 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 a5 rib cap steak has been cut from fresh in the UK with excess fat removed, then ultra-quick frozen to offer the ultimate in freshness and quality without any discolouration of the meat. The ultra-rapid freezing process prevents large ice crystals forming that can damage cells and tissue fibres. Upon defrosting IQF Japanese wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.
Origin: Hyogo Prefecture, Japan