Japanese Wagyu Ribeye

Wagyu. It is the absolute top in cattle breeds and Japanese Black is the cream of the crop. Literally translated, Wagyu means Japanese cow (wa = Japan, Gyu = cow) and that actually says it all. Until recently, this meat was not allowed to be exported at all, but recently we can also enjoy this special meat in the Netherlands. Limited, yes. Because Japanese wagyu ribeye from Japanese black - also known as Kagoshima Wagyu - is not something you eat every day.

Although we are talking about super exclusive Wagyu meat, not everyone (regardless of the price) is enthusiastic about this intense meat. Because the nutty flavor is intense and the structure is so soft that you almost forget that you are eating steak.

Wagyu marbling degree

Japanese Black is praised for its intramuscular fat (fat between the muscles) and special marbling. The fat melts at a relatively low temperature and feels silky soft on your tongue. Moreover, fat is the flavor carrier of meat and this Japanese Wagyu ribeye has a very intense taste.

There are several 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, a distinction is also made in genetics score. Full-blooded Wagyu and is therefore FB (Full Blood). That is the meat, and therefore also this Japanese wagyu ribeye, that we sell at The Butchery. Other scores are:

F1 1/2 50.00% Wagyu
F2 3/4 75.00% Wagyu
F3 7/8 87.50% 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 100/100 100.00% Wagyu Full Blood Wagyu

Finally, the meat is assessed on the following aspects:
> Color and clarity of the meat
> Firmness and texture of the meat
> Color and quality of the fat

- Once each element has been assessed, the carcass is assigned the final grade. The lowest score of the four is used for this. When 3 elements are rated with a 5 and 1 element is rated with a 3, the carcass will receive a score of 3. This Japanese wagyu ribeye has been given a grading of A5+ with a BMS of 12 by the Japanese grading association, so you get the best of the best!

Japanese Black // Kagoshima Wagyu

Kagoshima Wagyu comes from 100% thoroughbred cattle (so FB) of the Japanese Black breed from Kagoshima Japan. With a grade 5+ and a BMS (marbling degree) of 12, this is the absolute top of the bill. It costs a bit, but then you get something. Because the quality of Kagoshima Wagyu is guaranteed by strict control during the selection of the meat. Only grades A3, A4 and A5 are good enough according to the Japan Meat Grading Association and here at The Butchery you will even find Japanese wagyu ribeye of grade 5+. At least you can be sure you got the real Japanese deal.