Japanese A5 (Kagoshima) Wagyu Ribeye

Japanese A5 (Kagoshima) Wagyu Ribeye

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The A5 Kagoshima Wagyu Ribeye is one of our favorite prefectures as it boasts quality and relative affordability! We honor this Ribeye as our runner up after our Kobe and Hida beef. 

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section

Preferred Cooking Method: The preferred cooking method for the A5 Kagoshima Ribeye is to sear it! Preheat your hot iron skillet over high heat. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The A5 Kagoshima Ribeye should be seared for 1-2 minutes on each side or until it reaches an internal temperature of 115-120 degrees fahrenheit.

Wine Pairing: Syrah

  • Cut: Boneless Ribeye
  • Prefecture: Kagoshima 
  • Weight: 10oz
  • Grade: A5

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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