• whole japanese wagyu beef ribeye A4
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Wagyu Japanese Beef Whole Ribeye | ±1.8kg, ±2.3kg

£240.00
£240.00
Tax included.
Grade
Weight
What is GRADE?

  • WAGYU EXPERT

  • FRESH

Product Description
  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4 & A5
  • Fresh

Japanese Wagyu Beef Ribeye

The Japanese whole Wagyu ribeye is a pinnacle of beef perfection, renowned for its exceptional marbling and rich, buttery flavour. This cut exemplifies the meticulous breeding and care that Japanese Wagyu farmers dedicate to their craft, resulting in meat that melts in your mouth with each bite. Whether grilled to perfection or expertly sliced for sukiyaki, the whole Wagyu ribeye promises a luxurious dining experience that satisfies even the most discerning steak connoisseurs. Treat yourself to a taste of Japanese beef excellence and elevate your culinary adventures.
How to prepare your ribeye

How to slice your whole Japanese Wagyu Ribeye (1.8–2.3 kg):

1. Let the Ribeye rest

• Remove it from the fridge 30-60 minutes before slicing. This helps relax the meat for easier cutting.

2. Get your tools ready

• Use a very sharp chef’s knife. A dull blade can damage the beautiful marbling.
• Place the ribeye on a clean, sturdy cutting board.

3. Slice into 300g Steaks

• Measure or eyeball each steak to be around 2.5 cm (1 inch) thick. This will give you approximately 300g per steak.
• Slice with a smooth, single motion for clean cuts.

4. Prepare the Steaks for Cooking

• Lightly season with salt just before cooking. Let the steaks sit for a few minutes to absorb the seasoning.

How to prepare the steaks:

1. Preheat the Pan

• Heat a cast-iron pan over medium-high heat. Wagyu cooks best with a searing heat.

2. Cook the Steaks

• Add a touch of oil to the pan (or none, since Wagyu is rich in fat). Sear each side for 2–3 minutes until the exterior is beautifully browned.
• For medium-rare, aim for an internal temp of around 52°C.

3. Let It rest

• Remove the steak from the heat and rest for 5 minutes. This ensures the juices redistribute for maximum flavour.

4. Serve & Enjoy

• Slice thinly across the grain and serve. Wagyu is all about savouring the rich, buttery texture!
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

whole japanese wagyu beef ribeye A4

  • JAPAN

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.