Snow-Aged Wagyu A5 Japanese Ribeye

A5, the top grade of genuine Japanese Wagyu, from cattle raised exclusively in the Japanese prefecture of Niigata or "Snow Country", where meat is aged in a harmonious balance of low-temperature, high-humidity environment, resulting in a delicate yet rich mouthfeel and a sweet, mellow taste. Our Snow-Aged Wagyu A5 Ribeye, carved from the primal rib section, is abundantly marbled and will come out best cooked simply. A5 is so rich that it is traditionally cut thinner than USDA Prime ribeyes, meant to be quickly seared to medium in a cast iron pan or carefully over hot coals, in order to melt the intramuscular fat that bastes the meat, giving it the full rich flavor profile specific to this highest rated wagyu. Perhaps the tenderest steak you'll ever cut into, every bite practically melts in your mouth, truly unforgettable. 

A Yukimuro, or a snow-covered room, is a traditional technique used for the preservation of fresh food in the winter. This snow-aging, maintains a stable "low-temperature, high humidity" condition. Over time meat in the Yukimuro-style becomes tender and moist as oxygen breaks down fibers. Proteins are also broken down and the content of free amino acid in meat increases, which gives it a mellow, rich, and melt-in-your-mouth taste. The result is sweet, full of beefy flavor, with tenderness that has to be experienced at least once in your life.