A5 Oita Japanese Wagyu Ribeye

Located on the island of Kyushu, Oita is renowned for its warm and humid climate, which is ideal for raising cattle. The region is particularly known for producing one of the best varieties of Wagyu beef – Oita A5 Wagyu. The beef from Oita is known for its rich, buttery flavor, and tender texture. The marbling in Oita A5 Wagyu beef is so pronounced that it almost melts in your mouth, leaving a long-lasting impression on the palate.

Oita’s rich tradition of cattle-rearing dates back to the Edo period when the region was a hub for cattle trading. Today, the prefecture is home to many top-notch cattle farms that take great care to raise their cattle in the best possible conditions. The cows are fed using a special feeding method called the “Yoshoku Feed”, using a diet rich in soybeans, barley, and other grains to enhance their flavor and marbling. The cattle are also raised without the use of antibiotics or growth hormones, ensuring that the beef is not only delicious but also safe and healthy to consume.

Oita beef has beautiful marbling. With its rich flavor and melting tenderness, the beef is extremely delicious.

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!