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HomeExclusiveJapanese A5 Wagyu Ribeye Steak

Japanese A5 Wagyu Ribeye Steak

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Meet The Steaks In Our Tasting

Best way to perfectly cook a $90/lb Japanese Wagyu A5 ribeye steak. BBQ Pitmaster Harry Soo

Five of the six steaks in our tasting were sent to us by Holy Grail Steak Company, an online purveyor of some of the best wagyu in the world. I added the sixth steak, an American dry-aged boneless ribeye, just as an additional point of comparison. Here’s the list:

While steaks can be cut to any number of thicknesses, the first thing we noticed with our samples, aside from very obvious differences of marbling between the Japanese and American examples, was the differing thickness of the steaks depending on their origin. The Japanese wagyu was cut much thinner, at about half an inch thick, while the American beef was cut into steaks that were between one and one-and-a-half inches thick.

This difference in thickness signals right away that the Japanese and American steaks are to be handled and eaten differently. With its abundant fat content, the Japanese wagyu overwhelms in larger portions , so the thinner steak makes it easier to portion into small bites, and to cook to a high doneness level.

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No Unnecessary Antibiotics

Animal welfare is of utmost importance to us, and we only work with farms and producers that provide humane and clean living environments for their livestock.Better living conditions mean animals are naturally healthier so antibiotics simply aren’t necessary.In the rare cases where an animal gets sick or requires medical attention, antibiotics are only used therapeutically never to promote growth or to “proactively” prevent diseases.

No Added Hormones

We believe animals should develop at their own pace 100% free of artificial growth hormones.In other markets, animals are not typically provided enough space to build up their muscle, so hormones are given to promote growth.In contrast, our farms take the extra time, care, and effort to allow their animals to grow the way nature intended, gaining weight naturally.This translates to not only the safety and health of the animals, but also the premium quality of our products.

Personally Known & Taste-Tested

We have strong relationships with each producer we work with and have done our homework to ensure they meet our high standards.We only supply meat and seafood that we’d put on our own tables a product that’s delicious and raised ethically, cleanly, and sustainably always taste-tested by experts and better than anything you can find in your grocery store.

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How To Cook And Eat Wagyu Steak

So let’s say you want to experience what all the hubbub is about, and you’re ready to shell out for some good wagyu beef. What do you choose? And what do you do with it? Here’s what we learned from our tasting to help guide you through the process, and, hopefully, make sure you get a great experience for your money.

How To Cook Japanese A5 Wagyu Steak

Japanese A5 Wagyu Ribeye Steak

There are a few generally accepted methods to cook a Japanese Wagyu steak. I will talk about the way I cooked mine and then give you a couple other options. All these options are cooked in a pan. Dont fire up the grill for these steaks. There is way too much fat in these steaks that will render out, hit the coals, and cause flareups which leads to nasty soot and bad flavors. Stick with a good pan on your stove. Or if you really want to cook outside put a pan or flat top of some sort on your grill.

Lets talk pans. Stainless steel or carbon steel are the preferred pans for cooking Japanese A5 Wagyu. Cast iron can work but stainless steel and carbon steel are more responsive. They can heat up or cool down quicker than cast iron. I used a couple stainless steel skillets from Made In Cookware which I love.

Here are the three steaks I cooked. On the left is a Miyazaki filet a friend shipped from Cote Korean Steakhouse in NYC. In the middle is an Ohmi strip and on the right is an olive fed strip. The Ohmi and olive fed steaks were from Pursuit Farms. I also had an Australian Wagyu strip from Pursuit that I reverse seared. Just wanted to mention that one because you might see it in some of the pictures.

If you have some thicker steaks like these ones you will want to let them rest at room temperature for 15-30 minutes. For thinner steaks just cook them straight out of the fridge. Many Japanese wagyu steaks are on the thinner side.

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The World Of Wagyu Beef Is Confusing Here’s What You Need To Know About How To Cook Wagyu Beef At Home

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Imagine being told that more than a thousand dollars worth of beef was about to land in your lapsome of the world’s rarest and most sought-after steak, including the famed Japanese “Snow Beef” of Hokkaido and true wagyu from Kobe. Imagine your excitement while setting up a tasting to compare each against the others, all cooked in a variety of ways. Imagine getting so cocky you buy an aged prime ribeye steak for $40 from one of New York’s top butchers “just for kicks,” you know, to have something really average to measure against the greatness of the good stuff.

Now imagine eating all of that prized beef. Amazing, right?

Nope. It was awful. I mean, the beef wasn’t awful the beef was stupendous. But not eaten like that, in one sitting. Not in those quantities.

There’s a video of our tasting, but we’re not going to show it to you because it’s too hard to watch. The effects of the beef hit us early and hard, right after the first round of steaks came off the plancha, with five more rounds still to go. Our energy levels dropped, our jokes became even more forced and less funny, our cheeks became flushed, and our bodies groaned under the oppressiveness of all that fat.

And this gets right to the most important lesson about indulging in real-deal, highest-quality, ultra-fatty Japanese wagyu: You can not, you should not, you must not eat a lot of it. We did it because we had to. No one should make the mistake of doing it voluntarily.

A5 Wagyu Ribeye Steak


Enjoy a luxurious dining experience with this A5 Japanese Wagyu ribeye steak from Kai Wagyu. The ribeye cut is prized for its exceptional flavor and texture.

Check cattle ID on the Official Japanese Site

*We avoid shipping over the weekend to prevent potential delays and spoilage

*Any orders placed past 1pm PST will be processed the following day

One individually packaged ribeye steak.

  • Authentic A5 grade Wagyu beef imported from Japan.
  • Certificate of Authenticity is included with every order.
  • Each steak is hand cut to Japanese specifications
  • Japanese Black cattle .
  • Temperature controlled standard overnight shipping.
  • This item ships frozen.
  • Thawing is normal during shipment.
  • Product of Japan.
  • Est. arrival 2-3 Business Days from order date.
  • Pre-Cut, Pre-Portioned.
  • Great for sharing .

Things to Know

  • Due to natural variations in cattle shape, size, and/or weight, cuts may vary.
  • It is normal to see slight variations in color due to type of product and aging process
  • We recommend customer to place the frozen meat in the fridge 24 hours or longer to fully thaw before cooking

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Delivery Times In Very Remote Area’s

Our partner DHL Express is the fastest shipping carrier of Europe. However, should you reside in a very remote area , please take into consideration that shipping could take 1 to 2 days longer than normal. If you want to be 100% sure to have your order arrived before the weekend, we advise to place your order on Monday. We do stress the fact that this situation is rather extraordinary, and we provide the fastest shipping available in Europe.

Delivery Times & Information

How to Cook A5 Japanese Wagyu Ribeye Steak

Monday & Tuesday24 to 48 hoursafter departure

IMPORTANT: Orders made on Wednesday, Thursday, Friday, Saturday and Sunday will be prepared and sent on Monday, and you can expect delivery of these orders on Tuesday or Wednesday. The reason lies in the fact that DHL Express does not store fresh products in their warehouse over the weekend, so bear in mind that you certainly order on Tuesday at the latest if you want to enjoy our products during the upcoming weekend!

Orders placed on Sunday, Monday, Tuesday are expected to be delivered within 2 working days after ordering. Keep holidays in mind while calculating your delivery time, couriers do not work on certain holidays which can cause small delays.

Once your order has been shipped, you will receive an automated notification with your delivery tracking code and estimated time of arrival.

Might you expect not be present at the estimated time of delivery, you can choose in your DHL tracking tool to change the address of delivery or the option for the courier to have it delivered at your neighbor, reception or security desk.

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Never Had A5 Beef Before

At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said… it is recommended to pay close attention so that you do not burn or overcook your steaks.

Our Team Of Master Butchers

We have a very talented team of Master Butchers and Meat Cutters who are very knowledgeable in the craft. Our Master Butchers have over 30 years experience, and with it comes highly skilled craftsmanship and the best quality game processing.We process – Deer, Elk, Wild Turkey, Wild Hog, Antelope, Pheasant, Quail, Alligator and much more!

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How To Cook Japanese A5 Wagyu Beef

Step 1: Salt 1 to 3 hours before cooking

Hughes says that because of the meat’s fat content, it can take more salt than a standard steak. To capitalize, salt yours early and generously at least an hour before cooking so the salt has time to work its way into the muscle fibers, then return the beef to the refrigerator. Kenji López-Alt of Serious Eats goes further into why salt needs time to work here.

Step 2: Pre-heat your skillet in oven

Ten minutes before cooking time, throw your preferred skillet in the oven on 400 to preheat and do not take the steak out of the fridge. Hotspots are more problematic for quick sears, so we preheat our chosen pan in the oven to ensure it’s heated all the way through . Hughes says cast-iron, carbon steel or stainless steel skillets will all do the trick the key is even, high heat.

The steak is left in the fridge because its fat has an extremely low melting point. Unlike standard cuts of beef, allowing it to come to room temperature is inarguably bad all you’ll have to show for it is a small puddle of expensive melted fat. For this reason, it’s not uncommon for restaurants to cook them straight out of the freezer.

P.S. Don’t cook this cut of beef on a grill. The huge fat content will cause dangerous flare-ups and you’ll be sacrificing a lot of flavor by losing all of it to the flames.

Step 3: Put skillet over burner on high setting, sear steak on both sides

Step 4: Let it rest, slice and serve

Which Steak Should You Buy

Japanese Wagyu Ribeye Steak, A5 Grade

Despite struggling through our overambitious tasting, one thing was clear: You wont go wrong with any of these steaks. That said, we did have some preferences. First, wed steer you away from the strip steaks. Its not that theyre bad, but they just dont compare to the ribeyes, and if youre going to go to the trouble of seeking out this premium beef experience, you might as well go all the way.

Choosing between Japanese A5 and American wagyu is more difficult question to answer. Theyre completely different beasts. By far the most unique experience is the Japanese wagyu its unlike any beef weve ever eaten before. That experience comes at a costthese steaks are a serious investment.

The American wagyu steaks, on the other hand, are more familiar. Theyre not nearly as fatty as the Japanese ones instead, they eat much more like standard steaks, albeit very high-quality ones. And while theyre absolutely excellent, we were just as happy cutting into the aged prime ribeye I added to the tasting .

If you wanted to really splurge and set up a tasting, Id maybe get one or both of the A5 Japanese options , one American wagyu to see what the breed is like outside of Japan, and then one aged prime American steak to compare that to. But if youre going to do that, bring a lot of friends.

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Reviews For A5 Wagyu Ribeye Steak

  • Rated 5 out of 5

    Adam 6 June, 2021

    This steak is to set the high bar for all others are to be judged by. Ill never get another steak ever other than this.

  • Rated 5 out of 5

    Gregory Swim 15 June, 2021

    They are huge and juicy delicious. I have enjoyed every cut of beef so far. Cant miss.

  • Rated 5 out of 5

    Bill Bosley 22 July, 2021

    For little over a year, I have ordered more than 15 Ribeyes steaks. I will continue to do so because there is nothing that can even compare to the experience. All of the ribeyes I have ordered have been amazing with no exception.

  • Rated 5 out of 5

    Tony P 12 August, 2021

    Timing is everything, but flavor of this type is hard to find. Unless your eating at the best steak house restaurants but we cant now. Best steaks ever.

  • Rated 5 out of 5


    Simply amazing and one of the best pieces of steak I have ever eaten.

  • Rated 5 out of 5

    Nicole Joyner 3 July, 2021

    Best steak on the planet Came wrapped perfectly exactly on the given day Amazing flavor. Melts in your mouth Definitely order from them again.

  • Rated 5 out of 5

    Belinda 28 July, 2021

    I briefly seared the steak and it was juicy, delicious and just melted in my mouth. I will be buying from you again. I may not have a steak often, but when I do I know it will be the best from Kaiwagyu.

  • Rated 4 out of 5

    Anthony Parnther

    Great frozen meat with great services.

  • Rated 5 out of 5

    23 July, 2021

    This is the real deal! Genuine A5 quality, highly marbelized that just disintegrates in your mouth.

  • Lets Get These Steaks In The Pan

    Get your pans heated up over medium heat. If you have really thin steaks bump the temperature up a bit. You want enough heat to get a good sear on the steak but you dont want the outside burnt before the inside is up to temperature.

    No need for any oil or fat for these steaks. There is enough fat that will render out of these steaks so no need to add oil. If you really want to use some oil use some oil with a super high smoke point like safflower oil. But I would just skip it all together. And dont bother butter basting these steaks. Again, there is plenty of fat in these steaks.

    Give the steaks a sprinkle of salt and lay them in the heated pan salt side down. Then give the top of the steak a sprinkle. I like to flip my steaks every 20-30 seconds for a couple reasons.

  • When you have a steak on a hot pan the side that is touching the pan is getting loaded up with heat. That heat pushes into the middle of the steak. When you flip the steak a lot of that heat will dissipate out of the steak and not go into the middle of it. As you keep flipping you will get a great sear on the outside without the middle overcooking.
  • The olive fed ribeye is almost done here. You can see the great brown crust that was forming on this steak. You can also see how much fat has rendered out into the pan. All in all it will probably take somewhere between 3-5 minutes depending on how thick your steaks are, how hot your pan is, etc.

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    Omi Japanese A5 Wagyu Ribeye Steak


    The Cattle of the Lake The Omi Beef brand is the oldest in Japan, with a history that dates back more than 400 years when it was routinely served by the Shogun to his warlords and came to be known as the “Emperors Beef”. The “Holy Trinity” of Omi, Kobe and Matsusaka Beef has long been considered by Wagyu connoisseurs as Japan’s best wagyu beef producers. In fact, during the Meiji Restoration in 1868, when it finally became legal to actually consumer beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.

    Also similar to Kobe is the absolutely pristine environment in which these cattle are raised by the shores of the largest freshwater lake in Japan, Lake Biwa, also known as the Mother Lake, into which 400 rivers flow. As well, in the area surrounding the lake, some of the best rice in Japan is grown , the vast majority of which is farmed organically. Its critical importance to city of Kyoto ensures that the Shiga Prefecture has the tightest environmental restrictions in the country this an ideal place to raise cattle.

    13-15oz. Ribeye steak

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