Kuroge Washu cattle raised 30+ months in Miyazaki Prefecture and graded A5 for marbling, color and texture. Miyachiku has won Japan’s national Wagyu Olympics more than once. Cut to order, frozen at peak, shipped on dry ice.
A5 · BMS 8–12
Miyachiku · JapanJapanese A5 Wagyu
Miyachiku A5 Wagyu Ribeye
Marbled throughout — sear hot and brief.
$68.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Arrives cold or we replace itSame product we deliver to restaurantsNo hormones · no antibiotics
Provenance
- Origin
- Japan
- Producer
- Miyachiku
- Grade
- A5 · BMS 8–12
- Cut
- Ribeye
- Breed
- Japanese Black (Kuroge Washu)
- Raised
- Long-fed on a grain ration (wheat and corn) for exceptional marbling
- Weight
- Sold by the steak — 8, 12 or 16 oz
The pinnacle of Japanese beef. Miyachiku raises Japanese Black (Kuroge Washu) cattle for more than 30 months in Miyazaki Prefecture, a region whose beef has taken top honors at Japan's national Wagyu competition. Graded A5, the highest rating, with a marbling score of BMS 8–12: fat so fine and evenly laced it melts at body temperature.
How much to buy
A5 is extraordinarily rich. Plan on 2–4 oz per person, so an 8 oz ribeye serves two to four.
Why it's different
- A5 grade, BMS 8–12, from Miyazaki Prefecture
- Japanese Black (Kuroge Washu) cattle, prized for dense, even marbling
- Imported direct by WorldClass and shipped frozen to lock in quality
How to cook it
Thaw in the refrigerator for about 24 hours. Slice into thin strips or small portions and season with flaky salt only. Sear 20–30 seconds per side in a very hot, dry pan; the fat renders quickly, so keep it brief. Serve right away, with steamed rice or a few drops of Selo de Mar garum.
Storage
Ships frozen. Keep frozen until you're ready to cook, then thaw in the refrigerator.
Thawing & cooking
Storage: ships frozen — keep at 0°F or below until needed. • Thawing: keep sealed and thaw on a plate in the refrigerator 24–48 hours. Never use the microwave or warm water — the delicate fat will weep. Cook within 2–3 days of thawing. • Take out of the fridge 20–30 minutes before cooking; season with flaky salt just before it hits the pan. • Cut into thin portions (½ inch) — A5 is extremely rich; 2–3 oz per person is typical. • Cast-iron: no oil needed — render a small piece of the fat trim in a very hot pan, then sear 45–60 seconds per side. • Sear quickly and hot; A5 fat melts at a low temperature, so aim for rare to medium-rare. • Ribeye is the most marbled A5 steak — slice thin and share; small bites are best.
Target 120–130°F — cook briefly. • Serve with flaky salt, fresh wasabi or a touch of soy; skip heavy sauces. • Try it as yakiniku (thin slices, 10 seconds per side) or shabu-shabu. • Pairs with sake, Champagne or a light Pinot Noir.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
About Miyachiku
MIYACHIKU WAGYU — Raised in Miyazaki, Japan
Headquartered in Miyakonojo; raises, processes, and ships its own Japanese Black (Kuroge Washu) cattle
Only stock grading 4 or higher earns the Miyazaki Beef designation
Long, patient feeding on a grain ration builds the dense, even marbling A5 is known for
Winner of Japan's National Wagyu Competition Prime Minister's Award, four tournaments running
