Japanese Wagyu Ribeye A5 M10+ Whole Block

The pinnacle of steak indulgence. Our Japanese Wagyu Ribeye is sourced from A5-equivalent cattle graded at BMS 10 or above — a level of marbling so intricate it is visible as a mosaic of white fat woven seamlessly through deep red muscle. At this grade, the fat is not just abundant; it is soft, sweet, and melts at temperatures below body heat, releasing waves of umami that linger long after each bite.

Cut from the rib section, the ribeye features the longissimus dorsi muscle — one of the least-worked muscles on the animal — resulting in extraordinary tenderness. At BMS 10+, the intramuscular fat transforms this already-superior cut into something transcendent: buttery, rich, with a complex sweetness unique to Japanese Wagyu.

Product Specifications

Cooking Instructions & Serving Suggestions

•       Bring to room temperature 20–30 minutes before cooking

•       Pat dry — no oil needed; the beef renders its own fat

•       Cast iron or stainless pan over very high heat, 60–90 seconds per side

•       Rest 3–5 minutes before slicing

•       Season simply with sea salt only — do not mask the natural flavor

•       Recommended doneness: rare to medium-rare (115–125°F internal)

•       Serve in 3–4 oz portions; the richness is intense

Chef's Note

Due to the extreme marbling at BMS 10+, high-heat searing should be brief. Extended cooking causes excessive fat rendering and can reduce the eating experience.