Japanese Wagyu a4 Ribeye Steak


Japanese Wagyu A4 - BMS 5-7 (Excellent)

Japanese Wagyu Beef 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. Those cattle are raised in a friendly environment on pasture and with a hand-massage to increase blood circulation and relieve stress. 

Our Japanese Wagyu A4 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. 

FINE & WILD - UK Suppliers Of The Finest Japanese Wagyu Beef A4

Usage: 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 A4 ribeye 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

Authenticity: All of our Wagyu steaks are supplied with an individual ID number which offers full traceability.

You can check your number here

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