Richly marbled with outstanding flavor and texture, this Miyazaki A5 Ribeye makes for a memorable meal. The Miyachiku Cooperative in Miyazaki prefecture, where the meat is sourced, is known for its quality wagyu, averaging between a 10 and 12 on a 12-point scale for inter-muscular marbling. Thanks to its composition, it's nearly impossible to overcook, but is best enjoyed seared over high heat or even deli-sliced and cooked briefly with a blowtorch.
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