JAPANESE WAGYU RIBEYE SHABU SHABU KAGOSHIMA A5+ 2MM

Shabu-shabu from Japanese wagyu ribeye gene cuts in 2 mm slices. Shabu shabu is ideal for special occasions because you cook and eat together. The ribeye is of top quality and melts in your mouth!

WHAT IS SHABU SHABU?

Shabu-shabu is a popular Japanese hotpot dish in which thin slices of meat are briefly dipped into a pot of boiling broth. The name "shabu-shabu" comes from the sound the meat makes when you move it in the broth. The preparation is very simple, you take a slice of meat with chopsticks and dip it in the broth for a few seconds until the color changes. In Japan, shabu-shabu is a popular choice for special occasions with friends and family, as communal cooking and sharing are central.

JAPANESE WAGYU RIBEYE

Wagyu is the absolute top among the cattle breeds, and within that elite, Japanese Black is the very best. Wagyu literally means 'Japanese cow' (wa = Japan, gyu = cow), and that name says it all. Until recently it was even forbidden to export this meat, but nowadays we can also enjoy this exceptional meat in the Netherlands. Although it is available in limited quantities. Japanese wagyu ribeye from Japanese Black, better known as Kagoshima Wagyu, is not something you eat every day. The very exclusive meat is not everyone's favorite. Due to the nutty, intense taste and buttery soft structure, you almost forget that you are eating a steak, a very unique experience!

WAGYU MARBLE DEGREE

Japanese Black is known for its intramuscular fat (fat between the muscles) and its unique marbling. This fat melts at a relatively low temperature and feels silky soft on your tongue. Fat is also the flavor carrier of meat, which is why this Japanese Wagyu ribeye has an exceptionally intense taste.

There are different degrees of marbling:

• Grade A1: Low – marble score 1
• Grade A2: Below average – marble score 2
• Grade A3: Average – marble score 3 to 4
• Grade A4: Good – marble score 5 to 7
• Grade A5: Excellent – ​​marble score 8 to 12

In addition, there is a genetics score that indicates what percentage of the meat is full-blood Wagyu. At The Butchery, we sell full-blooded Wagyu (FB – Full Blood). The other scores are:

• F1: 1/2 – 50% Wagyu
• F2: 3/4 – 75% Wagyu
• F3: 7/8 – 87.5% Wagyu
• F4: 15/16 – 93.75% Wagyu
• F5: 31/32 – 96.88% Wagyu
• F6: 63/64 – 98.44% Wagyu
• F7: 127/128 – 99.22% Wagyu
• F8: 255/256 – 99.61% Wagyu
• F9: 511/512 – 99.80% Wagyu
• F10: 1023/1024 – 99.90% Wagyu
• FB: 100/100 – 100% Full Blood Wagyu

The meat is ultimately also assessed on the following points:

• Color and clarity of the flesh
• Firmness and texture of the meat
• Color and quality of the fat

Once all these elements have been assessed, the carcass is given a final grading. The lowest score determines the final assessment. So if three elements receive a score of 5 and one element receives a 3, the score becomes 3. This Japanese Wagyu ribeye has received an A5+ grading from the Japanese grading association with a BMS of 12. This means that you really get the very best of this. have the very best in your hands!

JAPANESE BLACK // KAGOSHIMA WAGYU

Kagoshima Wagyu comes from 100% thoroughbred cattle (FB) of the Japanese Black breed, originating from Kagoshima, Japan. With a grade 5+ and a BMS (marbling degree) of 12, this is really the very best you can get. It's an investment, but the quality makes it more than worth it. The top quality of Kagoshima Wagyu is closely monitored by strict controls during the selection of the meat. Only grades A3, A4 and A5 are approved by the Japan Meat Grading Association, and here at The Butchery you will even find Japanese wagyu ribeye of grade 5+. This way you can be sure that you are really getting the very best from Japanese soil.

Japanese Wagyu ribeye from Kagoshima made from 100% pure-bred Japanese Wagyu cut into 4mm slices. The ribeye has an A5+ grade and a BMS score of 12. It doesn't get any better!