A5 Japanese Wagyu Ribeye Steak
The no messing, all conquering, king of cuts as far as we are concerned.
Hailing from the pristine Kyushu Island in the Kagoshima prefecture, this exceptional ribeye boasts unrivalled quality.
Its buttery tenderness and delicate marbling hit differently to anything you’ve tried before.
To cut these steaks any thinner than 300g would make them hard to cook, so this is definitely a sharing portion!
For the optimal experience, we recommend cooking
it rare or medium rare—just be sure not to overcook it!
One steak: 300g (min. 280g)
