Sliced A5 Wagyu Boneless Ribeye with a pink center, coarse salt, and rosemary on slate.

Japanese A5 (Hokkaido) Wagyu Boneless Ribeye (10oz)

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This beauty is 100% pure A5 Wagyu Boneless Ribeye! No bones, no games, just perfection. Our chef tip for you is to let the ribeye come to room temperature before cooking. This allows it to create the perfect texture with all the fatty flavors still there. Enjoy this 10oz cut by yourself or with a friend, either way this Wagyu Boneless Ribeye can feed up to 4 people!

Cut: Rib Section

Preferred Cooking Method: The preferred cooking method for the A5 Wagyu Ribeye is to sear it! Before cooking, make sure this beautiful piece of meat comes down to room temperature. Then on a nice flat frying pan (with a teaspoon of grapeseed oil or other high temp oil) get the oil to where its smoking before you sear it. 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 Wagyu Ribeye should be seared for 1 minute on each side. Kiss the edges lightly and let it rest for 5 minutes before serving. Make sure the internal temperature at least reaches 130 degrees fahrenheit. 

Wine Pairing: Syrah

    This product will ship with free next day shipping for the entire Chicagoland area in an insulated shipping container.

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

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