Kagoshima - Japanese - Wagyu Ribeye. A5 (MB8/9) Grain-Fed

Price: ฿2,690 per kg

What it is — and what it's famous for

Ribeye is cut from the rib and is famous for marbling, and Japanese A5 ribeye takes that to its limit — dense, fine fat through the eye and cap that melts at low temperatures. This is Kagoshima, Japanese, Wagyu wagyu ribeye in Bangkok at ฿2,690/kg, to cook at home.

Flavour & texture

Extremely rich, soft and buttery, with delicate beef sweetness and a long savoury finish. The fat renders fast, so brief fierce heat, dry meat and simple salt protect the melt-in-the-mouth texture that defines A5.

How to cook

• Best methods: cast-iron pan-sear or grill, briefly over very high heat.
• Stand 20-30 minutes and salt lightly. Sear in a smoking-hot dry pan 2-3 minutes per side for 250g steaks, longer only for 400g, and watch rendering closely. Serve sliced so richness is shared evenly.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Avoid passing medium, which renders out the defining A5 marbling.
• Rest & thaw: Rest 8-10 minutes before slicing. Thaw overnight in the fridge, keep chilled until seasoning, and pat completely dry before searing.

Serving & pairs with

A 250g steak is intensely rich and often shared between two. Serve with flaky salt, pickles, a sharp salad or plain rice to balance each bite.

Product details

• Brand / origin: Kagoshima, Japanese, Wagyu
• Feed / grade: Grain-fed, A5 (MB8/9)
• Pack: 4pc x 250g (1kg) ฿2,690 · 3pc x 400g (1.2kg) ฿3,230