A5 BMS 12 Kumamoto Japanese Kuroge (Black) Wagyu Ribeye

From: 4,719.75

From: 4,719.75
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The Kumamoto A5 Wagyu originates from the extreme southern island of Kyushu, in the prefecture of Kumamoto, Japan. These black cattle are actually the only free grazing cattle in all of Japan. They graze around the sacred volcano of Mt Aso where the herd is limited to a population of less than 60,000 head.

Kumamoto cattle produce a carcase quality and consistency superior to almost all other breeds. It naturally contains enhanced marbling throughout which results in an intense buttery flavor as well as juiciness and extreme tenderness. The marbling contains a higher percentage of monounsaturated fat than any other beef breed including the more popular strain from Kobe, and is recognized for its health benefits.

These Japanese A5 Wagyu arrive directly from Japan with a Certificate of Authenticity. These cuts have a BMS score of 12.

Japanese beef grading is based on aspects such as marbling, meat color and brightness, firmness and texture of meat, and color, luster, and quality of the fat.

In the grading, A5 is the highest grade given only to the finest beef, particularly having an extremely smooth melting-in-the-mouth texture, juicy flavor, and good balance of fat.

The Beef Marbling Score or the BMS, is the grading system used to determine the amount of marbling in a cut of beef. It starts at 3 and goes up to 12. To receive a BMS rating of 12, the beef must present at least 56.3% Intramuscular Fat (IMF), making it a marbling masterpiece.

Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef.  The increased marbling also increases the ratio of monounsaturated fats to saturated fats. This means that authentic Wagyu Beef contains the good fat and is healthier than conventional beef, which is high in saturated fat and has a low percentage of omega-3 to Omega-6 fatty acids.

Suggested Cooking Instructions:

  1. Salt the wagyu steak 1 to 3 hours before cooking. Put it back in the refrigerator.
  2. Preheat your cast-iron, carbon steel or stainless steel skillet in the oven at 400F for 10 minutes before planned cooking time.
  3. Put skillet over burner on high setting. Remove your cold steak from the refrigerator and place it on the hot skillet. Sear the steak for three minutes on the first side. Then flip and sear for two minutes on the other side or until internal temperature is at 120F.
  4. Let the steak rest for 5 minutes, slice and enjoy!