Toriyama Ribeye
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Flown From Japan

Toriyama Ribeye

日本から飛んできた

Toriyama Wagyu Ribeye is a rare and refined Japanese beef cut celebrated for its focus on umami richness over excess fat. Raised in the cool mountain air of Gunma Prefecture by the renowned Toriyama family, this ribeye reflects a unique approach to wagyu — emphasizing depth of flavour, clean finish, and balanced marbling.

Unlike traditional wagyu known solely for heavy richness, Toriyama Wagyu offers a more elegant eating experience. Its intramuscular fat melts gently during cooking, enhancing the meat’s natural savouriness without overpowering the palate. The result is a ribeye that’s both indulgent and incredibly nuanced.

Ideal for grilling, pan-searing, or light roasting, this cut delivers a gourmet experience for those who appreciate subtlety, structure, and umami complexity.

Raised under strict animal welfare and feed protocols, with no added hormones and antibiotic-free, Toriyama Wagyu is an ethical, premium choice trusted by Michelin-starred chefs worldwide.

Product of Japan (Gunma Prefecture)

$120.00

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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.
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