Japanese Wagyu ribeye Kagoshima A4 BMS5/7
JAPANESE WAGYU RIBEYE KAGOSHIMA A4 BMS 5/7
The Japanese Wagyu ribeye from Kagoshima, graded A4 with a BMS score between 5 and 7, is an exceptional cut with rich flavor and refined marbling. Sourced from Japanese Black cattle, this ribeye is beautifully interlaced with fat that slowly melts during cooking, resulting in a juicy, buttery-soft texture. Compared to the more delicate A3 grade, this ribeye delivers a fuller flavor without the intense creaminess of A5—ideal for those seeking a balanced experience of Wagyu luxury and texture.
WHAT IS A RIBEYE?
The ribeye is cut from the rib section of the cow and is easily recognized by the central fat core and the fine marbling throughout. This marbling gives the ribeye its signature juiciness and rich flavor. It’s firm enough to grill quickly at high heat, yet tender enough to retain great flavor with gentler cooking methods. Let the steak rest after cooking, slice it into thick pieces—and enjoy pure indulgence.
JAPANESE BLACK FROM KAGOSHIMA
This ribeye comes from Japanese Black Wagyu cattle raised in Kagoshima, in the south of Japan. The animals are traditionally reared and fed a carefully balanced diet. The A4 grade with a BMS of 5 to 7 ensures an ideal balance between fat and meat. As the fat melts during cooking, it enhances the meat’s full flavor and tender texture—without becoming overly rich. A true taste of Japanese craftsmanship for the discerning meat lover.
ORDER JAPANESE WAGYU RIBEYE KAGOSHIMA ONLINE?
You can easily order this Wagyu ribeye online at The Butchery. Each piece is carefully hand-cut and triple-trimmed by our Master Butchers to ensure the perfect ratio of fat to meat. If you order before 11:00 AM, we’ll deliver the same evening in the Netherlands and Belgium. Prefer a different time? No problem—you choose what suits you best. The meat is delivered quick-frozen and vacuum-packed, so it arrives in perfect condition.
The Wagyu Ribeye can be prepared in several ways. We definitely recommend not cooking it over direct fire due to the steak's strong marbling, and always choosing a pan or grill plate instead.
Preparing Japanese Wagyu Ribeye
- Remove the Wagyu ribeye from its packaging. Our master butchers trim each steak, so it’s grill-ready. If you think there is too much fat, trim it off, but don’t throw it away. It’s ideal for use as cooking fat when frying.
- Heat the pan on the stove until it begins to slightly smoke. Once the pan is hot, you can start cooking! If you trimmed off any fat from the ribeye in the previous step, start by melting this fat in the pan. Make sure it doesn't burn. Then, place the Wagyu ribeye flat in the pan.
- Gently press the A4 Wagyu Ribeye with your fingers so that the meat immediately sears on the bottom in the hot pan. Due to the high fat marbling, fat will melt almost immediately, allowing the Wagyu ribeye to cook in its own juices. You can lower the heat slightly if you think it’s cooking too fast.
- Cook the ribeye for 2 minutes per centimeter on each side.
- Remove the ribeye from the pan and let it rest under aluminum foil for 5 to 10 minutes. Place the foil loosely over the steak.
- Slice the Wagyu ribeye into thin slices (carve) with a sharp knife and serve with, for example, tonkatsu sauce, sprouts, and crispy toast.
Watch how our chef cooks Japanese Wagyu Ribeye:
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 434.72 |
| Energie (kcal) | 104.00 |
| Vet (g) | 1.40 |
| Verzadigd vet (g) | 0.60 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.80 |
| Zout (g) | 0.13 |
Japanese Wagyu ribeye Kagoshima A4 BMS5/7
This ribeye is a true delight for the palate, thanks to its perfect balance of texture, flavor, and tenderness!
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This ribeye is a true delight for the palate, thanks to its perfect balance of texture, flavor, and tenderness!
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Product Information
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Preparation
- Remove the Wagyu ribeye from its packaging. Our master butchers trim each steak, so it’s grill-ready. If you think there is too much fat, trim it off, but don’t throw it away. It’s ideal for use as cooking fat when frying.
- Heat the pan on the stove until it begins to slightly smoke. Once the pan is hot, you can start cooking! If you trimmed off any fat from the ribeye in the previous step, start by melting this fat in the pan. Make sure it doesn't burn. Then, place the Wagyu ribeye flat in the pan.
- Gently press the A4 Wagyu Ribeye with your fingers so that the meat immediately sears on the bottom in the hot pan. Due to the high fat marbling, fat will melt almost immediately, allowing the Wagyu ribeye to cook in its own juices. You can lower the heat slightly if you think it’s cooking too fast.
- Cook the ribeye for 2 minutes per centimeter on each side.
- Remove the ribeye from the pan and let it rest under aluminum foil for 5 to 10 minutes. Place the foil loosely over the steak.
- Slice the Wagyu ribeye into thin slices (carve) with a sharp knife and serve with, for example, tonkatsu sauce, sprouts, and crispy toast.
-
Voedingswaarde
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Reviews
JAPANESE WAGYU RIBEYE KAGOSHIMA A4 BMS 5/7
The Japanese Wagyu ribeye from Kagoshima, graded A4 with a BMS score between 5 and 7, is an exceptional cut with rich flavor and refined marbling. Sourced from Japanese Black cattle, this ribeye is beautifully interlaced with fat that slowly melts during cooking, resulting in a juicy, buttery-soft texture. Compared to the more delicate A3 grade, this ribeye delivers a fuller flavor without the intense creaminess of A5—ideal for those seeking a balanced experience of Wagyu luxury and texture.
WHAT IS A RIBEYE?
The ribeye is cut from the rib section of the cow and is easily recognized by the central fat core and the fine marbling throughout. This marbling gives the ribeye its signature juiciness and rich flavor. It’s firm enough to grill quickly at high heat, yet tender enough to retain great flavor with gentler cooking methods. Let the steak rest after cooking, slice it into thick pieces—and enjoy pure indulgence.
JAPANESE BLACK FROM KAGOSHIMA
This ribeye comes from Japanese Black Wagyu cattle raised in Kagoshima, in the south of Japan. The animals are traditionally reared and fed a carefully balanced diet. The A4 grade with a BMS of 5 to 7 ensures an ideal balance between fat and meat. As the fat melts during cooking, it enhances the meat’s full flavor and tender texture—without becoming overly rich. A true taste of Japanese craftsmanship for the discerning meat lover.
ORDER JAPANESE WAGYU RIBEYE KAGOSHIMA ONLINE?
You can easily order this Wagyu ribeye online at The Butchery. Each piece is carefully hand-cut and triple-trimmed by our Master Butchers to ensure the perfect ratio of fat to meat. If you order before 11:00 AM, we’ll deliver the same evening in the Netherlands and Belgium. Prefer a different time? No problem—you choose what suits you best. The meat is delivered quick-frozen and vacuum-packed, so it arrives in perfect condition.
The Wagyu Ribeye can be prepared in several ways. We definitely recommend not cooking it over direct fire due to the steak's strong marbling, and always choosing a pan or grill plate instead.
Preparing Japanese Wagyu Ribeye
Watch how our chef cooks Japanese Wagyu Ribeye:
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 434.72 |
| Energie (kcal) | 104.00 |
| Vet (g) | 1.40 |
| Verzadigd vet (g) | 0.60 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.80 |
| Zout (g) | 0.13 |
