JAPAN A5 WAGYU RIBEYE STEAK

MEAT

Reared in Japan
420 €

  • Beef Japan
240€
PER KG

JAPAN A5 WAGYU RIBEYE STEAK

MEAT

Information about the cut

The Ribeye or Entrecote is a fine cut that is taken from the back of the animal, on the front of the loin, normally from the first 5 ribs. Ribeye is the meat between the animal’s ribs. It is rich in fat and so, has a very marbled appearance, with a large section of fat that separates the longissimus dorsi muscle from the spinalis muscle. Most of the flavor comes from the fat which is why the Ribeye is one of most flavorsome and sought-after cuts around. Unforgettable tenderness and flavor!

Information about the meat

The Kagoshima black cattle are blessed by the sun and natural surroundings of a warm tropical island. There are four different types of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled; Japanese black cattle account for about 90% of the Wagyu cattle breeds. The Japanese black cattle of the Kagoshima Prefecture account for most of the cattle in Japan and are marketed under the brand name “Kagoshima (Black) Beef”. The principal characteristics of the meat are its tenderness and full-bodied flavor, together with well-balanced fat marbling throughout the muscle fibers. Kagoshima Wagyu beef is produced by the “Nozaki Farm”, an agricultural cooperative specializing in fattening Japanese Black cattle which have been raised “with respect and affection” in Kagoshima. The very best meat, renowned worldwide for its strictly controlled farming and feeding methods. The Kagoshima Prefecture produces the most famous meat, the Tajima. Even though the meat has accentuated, evenly distributed marbling, it is low in cholesterol. This makes the Japanese Wagyu expensive and one of most sought-after types of meat in the world.ne accentuata distribuita in modo omogeneo, ma nonostante questo risulta comunque povera di colesterolo. Tutto questo rende il Wagyu Giapponese costoso e tra le carni piu' ricercate in tutto il mondo.

Tips for preserving meat

We recommend taking the meat out of the fridge at least 5-10 minutes before cooking to avoid thermal shock that could make the fibers tough

TECHNICAL DATA SHEET

JAPAN A5 WAGYU RIBEYE STEAK

Reared in
Japan
Selections
Kagoshima Kuroushi
Miyazaki Gyu
Animal
Cow
Aging
30+ days
Tips on how to cook the meat
After cooking, leave the meat to rest for 5-10 min, and cover it with a sheet of aluminum foil so that the juices are better distributed.
Other tips
It can be frozen to prolong preservation - this process does not alter either the taste or the consistency of the meat.
Categoria
MEAT

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JAPAN A5 WAGYU RIBEYE STEAK

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