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BMS 12 Miyazaki Japanese A5 Wagyu Ribeyes
SKU: 1240130
Product Description
“Miyazakigyu,” the highest quality designation from the Miyazaki Prefecture, is the ultimate luxury in beef. Every five years, The Japanese Wagyu Olympics ranks the most prized cows on Earth. Miyazakigyu is a consecutive two-time Champion (2007, 2012) and a three-time consecutive winner (2007, 2012, & 2017) of the Prime Minister award—the category for best flavor.
These Miyazaki A5 Wagyu ribeye are even more rare, with a BMS 12 rating. To receive a Beef Marbling Standard (BMS) rating of 12, the beef must present at least 56.3% Intramuscular Fat (IMF), making it a marbling masterpiece.
Learn more about Miyazaki Wagyu and how to cook it here
Product Details
Weight: 16 ounces
Cut: Ribeye, ¾-inch thick
Region: Miyazaki Prefecture, Kyushu, Japan
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
Standard Shipping (2-3 Business Days): $29
FREE Standard Shipping on orders $250+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
Standard frozen orders ship Monday & Tuesday.
Expedited orders placed by 10:30 AM CT Monday-Thursday are eligible to ship the same day. Orders placed after Thursday's cutoff will ship the following Monday.
Transit times begin when your order ships, not when your order is placed.
Carrier Delays: Once an order is in transit, delivery times are subject to UPS operations and delays may occur outside of our control. If your order is delayed or arrives in unsatisfactory condition, please contact us so we can help.
Hand-Cut For You
Our steaks are hand-cut by skilled butchers. Because each cut is individually prepared and naturally unique, slight variations in weight, shape, and thickness are normal.
Upon Arrival
Your order is shipped frozen and carefully packed to maintain a safe temperature in transit. Place your meat in the refrigerator or freezer promptly upon arrival.
It is normal for products to arrive partially thawed or with some surface softness. If the meat is still cold to the touch, it can be safely refrigerated for use or returned to the freezer.
Thawing
For the best texture and flavor, thaw meat slowly in the refrigerator while it remains sealed in its original packaging. Most steaks will thaw within approximately 24 hours; larger cuts may require additional time.
For faster thawing, keep the product sealed and submerge in cold water. changing the water periodically. Do not thaw meat at room temperature and never place in warm or hot water.
Before Cooking
Remove the steak from its packaging and pat dry before cooking - very important for a nice crust! For the best sear, make sure the surface of the steak is dry before it hits the pan or grill.
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