Our boneless Murakami A5 Wagyu ribeye—sourced from rib six through twelve of the rib primal—is 14oz of bovine Valhalla. Cuts are ¾ inch thick traditional in Japanese steak houses. Soon to be the worst kept secret in Japanese wagyu, Murakami A5 Wagyu flirts with the umami-rich complexity of wagyu beef from our highest-end prefectures. Sourced from Japanese Black cattle fed on a trifecta of roughage—Koshihikari rice, straw, and hay—Murakami Wagyu is the latest in A5 indulgence. Murakami, a coastal city in the Niigata Prefecture on the Sea of Japan, has a rich history complete with ancient castles, samurai, wealthy merchants, and skilled artisans. And now, a growing reputation for superior husbandry evident in the intensity, complex flavors, and dense marbling of Murakami Wagyu. What do we mean when we talk about intense flavor and “complexity” in beef? Imagine you’re at a party with a crazy mix of people who really hit it off. The punch is spiked with umami. And you can tell by the laughter, this party is one for the history books. That’s what it’s like to eat A5 Wagyu beef. Learn more about A5 Wagyu in our complete guide for home cooks.