JAPAN A5 WAGYU RIBEYE STEAK

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