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

Price: ฿2,645 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 is that idea at its extreme — fine fat woven so densely through the eye that the steak eats almost like butter. This is Miyazaki, Japanese, Wagyu wagyu ribeye in Bangkok at ฿2,645/kg, to cook at home.

Flavour & texture

Intensely rich, soft and buttery, with a delicate beef sweetness and a long, savoury finish. At A5 the fat renders very quickly, so small portions, fierce brief heat and simple salt let the texture speak.

How to cook

• Best methods: cast-iron pan-sear or grill, briefly over very high heat.
• Stand 20-30 minutes and salt lightly. Sear dry steaks in a smoking-hot dry pan 2-3 minutes per side for 250g pieces, watching flare and rendering closely. Consider sharing or serving in slices rather than one large portion.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Avoid passing medium, which renders out the marbling you paid for.
• Rest & thaw: Rest 8-10 minutes and slice thickly. Thaw overnight in the fridge, keep chilled until seasoning, and pat completely dry before searing.

Serving & pairs with

A 250g steak is very rich; many will share one between two with sides. Serve with flaky salt, a sharp salad, pickles or plain rice to balance the richness.

Product details

• Brand / origin: Miyazaki, Japanese, Wagyu
• Feed / grade: Grain-fed, A5 (MB8/9)
• Pack: 4pc x 250g (1kg) ฿2,645 · 3pc x 400g (1.2kg) ฿3,175