$179.00

Product Description

Our Satsuma A5 Wagyu ribeye is sourced from rib six through twelve of the rib primal and is 14oz of bovine Valhalla. Cuts are ¾-inch thick traditional in Japanese steak houses.

Rare amongst rarities, “Satsuma Gyu'' is an exclusive subset of acclaimed Kagoshima Wagyu, the ultimate luxury in beef.  Hailing from the subtropical climes of Kyushu Island in Southern Japan, Kagoshima cattle swept the 2017 Wagyu Olympics taking first prize in four out of nine categories, including the highly coveted “Overall Winner.”  Like Kobe, Satsuma Gyu must be graded A4 or above with a BMS of six or higher.

Meijin (“brilliant man”) farmers raise Satsuma cattle for over 650 days on rice plants cultivated on the slopes of Mount Aso, Japan’s largest active volcano.  This small collective of veteran Wagyu Olympic prizewinners works closely with the local university.  Together, they identify optimal rice varieties and harvest cycles to maximize nutritional value.  The result is “Shimofuri,” the highest quality of fat marbling.

As if channeling Mount Aso terroir, Satsuma Gyu delivers mountainous complexity primed for an eruption of flavor.  

Pro tip: 

Japanese beef connoisseurs begin their assessment with three benchmark flavor components and expand from there:

  1. Amasa (甘さ / sweetness) 
  2. Kaori (香り / fragrance)  
  3. Yawarasaka (柔らかさ / tenderness)

Serving Suggestions

Defrosting a Satsuma A5 Wagyu Ribeye in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat. 

We recommend searing your A5 Wagyu Ribeye in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

How To Cook an A5 Satsuma Ribeye 

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  

  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    

  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan.

  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  

  • Rest for twice as long as you cook it.

Product Details

Weight: 14 ounces

Cut: Ribeye, ¾-inch thick

Region: Satsuma District, Kagoshima Prefecture, Kyushu Island, Japan

Lineage: Japanese Black (Kuroge Washu)

Product Description

Our Satsuma A5 Wagyu ribeye is sourced from rib six through twelve of the rib primal and is 14oz of bovine Valhalla. Cuts are ¾-inch thick traditional in Japanese steak houses.

Rare amongst rarities, “Satsuma Gyu'' is an exclusive subset of acclaimed Kagoshima Wagyu, the ultimate luxury in beef.  Hailing from the subtropical climes of Kyushu Island in Southern Japan, Kagoshima cattle swept the 2017 Wagyu Olympics taking first prize in four out of nine categories, including the highly coveted “Overall Winner.”  Like Kobe, Satsuma Gyu must be graded A4 or above with a BMS of six or higher.

Meijin (“brilliant man”) farmers raise Satsuma cattle for over 650 days on rice plants cultivated on the slopes of Mount Aso, Japan’s largest active volcano.  This small collective of veteran Wagyu Olympic prizewinners works closely with the local university.  Together, they identify optimal rice varieties and harvest cycles to maximize nutritional value.  The result is “Shimofuri,” the highest quality of fat marbling.

As if channeling Mount Aso terroir, Satsuma Gyu delivers mountainous complexity primed for an eruption of flavor.  

Pro tip: 

Japanese beef connoisseurs begin their assessment with three benchmark flavor components and expand from there:

  1. Amasa (甘さ / sweetness) 
  2. Kaori (香り / fragrance)  
  3. Yawarasaka (柔らかさ / tenderness)

Serving Suggestions

Defrosting a Satsuma A5 Wagyu Ribeye in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat. 

We recommend searing your A5 Wagyu Ribeye in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

How To Cook an A5 Satsuma Ribeye 

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  

  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    

  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan.

  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  

  • Rest for twice as long as you cook it.

Product Details

Weight: 14 ounces

Cut: Ribeye, ¾-inch thick

Region: Satsuma District, Kagoshima Prefecture, Kyushu Island, Japan

Lineage: Japanese Black (Kuroge Washu)

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