$199.00

Product Description

The Cattle of the Lake The Omi Beef brand is the oldest in Japan, with a history that dates back more than 400 years when it was routinely served by the Shogun to his warlords and came to be known as the "Emperors Beef". The "Holy Trinity" of Omi, Kobe and Matsusaka Beef has long been considered by Wagyu connoisseurs as Japan's best wagyu beef producers. In fact, during the Meiji Restoration in 1868, when it finally became legal to actually consume beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.

Also similar to Kobe is the absolutely pristine environment in which these cattle are raised. They roam by the shores of the largest freshwater lake in Japan, Lake Biwa, also known as the Mother Lake, into which 400 rivers flow. Additionally, in the area surrounding the lake, some of the best rice in Japan is grown (rice straw is a critical component of the Wagyu diet), the vast majority of which is farmed organically. Its critical importance to city of Kyoto ensures that the Shiga Prefecture has the tightest environmental restrictions in the country this an ideal place to raise cattle.

Serving Suggestions

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups. 

Defrosting your 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. With a melting point of 75 degrees Fahrenheit,  A5 grade fat will melt if exposed to warm water for thawing. We also recommend keeping your strip steak in the fridge until just before cooking.

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 Omi Japanese 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

13-15oz. Ribeye steak

Product Description

The Cattle of the Lake The Omi Beef brand is the oldest in Japan, with a history that dates back more than 400 years when it was routinely served by the Shogun to his warlords and came to be known as the "Emperors Beef". The "Holy Trinity" of Omi, Kobe and Matsusaka Beef has long been considered by Wagyu connoisseurs as Japan's best wagyu beef producers. In fact, during the Meiji Restoration in 1868, when it finally became legal to actually consume beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.

Also similar to Kobe is the absolutely pristine environment in which these cattle are raised. They roam by the shores of the largest freshwater lake in Japan, Lake Biwa, also known as the Mother Lake, into which 400 rivers flow. Additionally, in the area surrounding the lake, some of the best rice in Japan is grown (rice straw is a critical component of the Wagyu diet), the vast majority of which is farmed organically. Its critical importance to city of Kyoto ensures that the Shiga Prefecture has the tightest environmental restrictions in the country this an ideal place to raise cattle.

Serving Suggestions

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups. 

Defrosting your 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. With a melting point of 75 degrees Fahrenheit,  A5 grade fat will melt if exposed to warm water for thawing. We also recommend keeping your strip steak in the fridge until just before cooking.

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 Omi Japanese 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

13-15oz. Ribeye steak

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