Product Description
KAGOSHIMA KUROGE A5 WAGYU RIB FILLET
This 100% fullblood A5 Wagyu rib fillet is 650 days + grain fed and has the finest SASHI (marble).
Umami packed. Melt in your mouth.
Japanese Wagyu is the pinnacle of the steak world and A5 is the highest grade Japanese Wagyu can score. In Japan, it is so highly regarded it’s only consumed on very special occasions, given as an expensive gift and even sold in fancy department stores. It’s way too special (and expensive) to be considered an every day food. Apparently those who can afford it, indulge only once every few years.
ABOUT KAGOSHIMA A5 WAGYU
Kagoshima Black cattle are raised on Kyushu, one of the most southern islands of Japan, in ideal conditions. They are blessed with the sun and the natural surroundings of a warm tropical island.
The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibres.
Click HERE to learn more about Kagoshima A5 Japanese Wagyu.
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!”
