Product Description
KAGOSHIMA A5 JAPANESE WAGYU RIB FILLET
100% Fullblood A5 Japanese Black Wagyu from Kagoshima, Japan.
This exceptional Wagyu is 650+ days grain fed, with the fine SASHI (marbling), rich UMAMI and melting tenderness that Japanese Wagyu is renowned for.
A5 Wagyu, cut thin for a reason
A5 Wagyu isn’t your everyday steak, and it isn’t meant to be cooked like one.
With its extraordinary level of marbling, we cut our A5 Wagyu rib fillet into thin slices, approximately 1.3mm to 4mm thick, depending on the cut.
This isn’t simply a thinly sliced steak. It’s the way we believe this exceptional beef is best enjoyed.
Rather than cooking a thick steak, the thin slices are designed for a very quick cook. The intense marbling quickly renders, coating the meat in rich, buttery flavour.
Small portions, very quick cooking and plenty of flavour. It’s incredibly rich, so a little goes a long way.
How to cook A5 Wagyu rib fillet
Get a flat grill, hot plate or heavy-based pan very hot. We recommend a flat cooking surface rather than an open grill.
Because of the incredible amount of marbling in A5 Wagyu, cooking it over an open flame can cause flare-ups as the fat renders, while much of that beautiful fat can simply drip into the fire rather than staying with the meat.
Cook the thin slices quickly on both sides until the marbling starts to render and the surface is beautifully browned. Season simply with salt, or enjoy with your favourite Japanese-style accompaniments.
A little goes a long way with A5 Wagyu, so take your time and enjoy it.
About Kagoshima Wagyu
Kagoshima Wagyu comes from Japanese Black cattle raised in Kagoshima Prefecture, on Japan’s southern island of Kyushu.
Kagoshima Wagyu is known for its fine marbling, tenderness and rich flavour.
Where to buy Kagoshima A5 Wagyu
Our Kagoshima A5 Japanese Wagyu is available in limited quantities from our Brisbane stores, including Ashgrove, Rosalie and Woolloongabba, subject to availability.
You can also order online for Click & Collect or Brisbane Metro delivery when stock is available.
If you’re looking for something specific, we recommend contacting your local Meat at Billy’s store before making the trip.
Limited availability.
$350kg
Billy’s tips for cooking Wagyu …
“To get the best from your Wagyu, cook it to medium, as opposed to rare or medium rare. This allows some of the fat to break down, creating a more tender, juicy steak. Also, don’t be shy on the salt as this enhances the caramelisation process.
Be sure to cook it over a high heat and never on a grill. Use a flat plate because you want to seal and caramelise the steak. You don’t want to lose all that flavour. After all, the fat is what is most prized in the Wagyu!”
