Kagoshima Ribeye

鹿児島リブロース

Kagoshima Wagyu Ribeye is a premium cut of Japanese beef known for its exquisite marbling, juicy tenderness, and rich, savoury flavour. Sourced from the lush and temperate region of Kagoshima Prefecture — one of Japan’s top wagyu-producing areas — this ribeye offers a perfect balance of melt-in-your-mouth texture and deep umami taste.

The fine intramuscular fat renders beautifully during cooking, creating a buttery finish and a luxurious mouthfeel with every bite. Whether grilled, pan-seared, or prepared yakiniku-style, this ribeye delivers a gourmet experience that elevates any meal.

Raised under strict Japanese standards with no added hormones and free from antibiotics, Kagoshima Wagyu represents the pinnacle of clean, ethical, and flavour-driven beef.

Product Weight: per Kilogram
Product of Japan (Kagoshima Prefecture)

$95.00

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Cooking Tips

Wagyu Ribeye shines best when prepared with care and simplicity. Begin by thawing the steak slowly in the refrigerator overnight to preserve its delicate marbling. Let it sit at room temperature for about 30 minutes before cooking to ensure even doneness. A cast iron skillet or thick pan works best — no oil is needed as the ribeye’s rich fat renders naturally. Sear each side over medium-high heat for about 1.5 to 2 minutes to achieve a perfect medium-rare. Rest the steak for 5 minutes before slicing to allow the juices to settle. A touch of sea salt is enough to highlight the deep umami and buttery mouthfeel of this premium cut.

Storage & Keeping

Wagyu Ribeye comes vacuum-sealed and blast-frozen to lock in freshness. It can be stored in the freezer at -18°C or below for up to 12 months, though it’s recommended to enjoy it within 6 months for optimal quality. Once thawed, the meat should be kept in the refrigerator and consumed within 48 hours. Do not refreeze once defrosted. For best thawing results, let the sealed package rest in the fridge overnight. In a pinch, submerging the sealed steak in cold water for 30 to 60 minutes offers a quicker alternative. Always cook thoroughly after thawing for the safest and most delicious experience.

SKU: N/A Categories: Beef, Culinary Meats, Wagyu

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Kagoshima Ribeye

$95.00

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