BMS 12 - Kagoshima Japanese A5 Wagyu Ribeye

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$199.00 USD

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The rarest of the rare Japanese Wagyu comes from the Kagoshima prefecture.  Cattle here have the advantage of sufficient sun and natural surroundings that defines the taste of Kagoshima Wagyu. Many will describe it as a full-bodied and buttery with the right amount of marbling.

The Kagoshima 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.

Winner of the 2017 "Wagyu Olympics", Kagoshima Prefecture is located on Japan's southern island, Kyushu. Our Wagyu is sourced from Nozaki Farm coop where decades of breeding has produced a herd that delivers 70% A5 grade Wagyu, an unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.

At BMS 12, this magnificently marbled steak is one of the richest experiences of Japanese Wagyu there is and, with its signature coco-nutty retronasal explosion, this steak gives authentic Kobe beef a run for its money. 

Serving Suggestions

Defrosting your BMS 12 Kagoshima 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.

Pan-Seared Kagoshima 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.

Weight: 14 ounces

Cut: Ribeye, ¾-inch thick

Region: Kagoshima Prefecture

Lineage: Japanese Black

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