Japanese A5 Kagoshima Bone-in Ribeye steak, beautifully marbled, weighing 32oz, grade BMS 12.

Japanese A5 (Kagoshima) Wagyu Bone-in Ribeye BMS: 12 (32oz)

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Hopefully by this point your jaw is to the floor because we can't believe we finally got these in! If you're looking to splurge on quality meat you have to go for the phenomenal A5 Bone-in Ribeye. These rarely come state-side and we've got very few available so don't miss out!

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

Cut: Rib Primal

Preferred Cooking Method: The preferred cooking method for the Wagyu A5 Bone-in Ribeye is to reverse sear! Make sure your meat is cooled down to room temperature and your oven is set to 250 degrees fahrenheit. 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 Bone-in Ribeye should be seared in a cast iron skillet at 400 degrees for about 1-2 minutes a side or until it reaches a perfect/desired char. Let the steak rest for at least 10 minutes before digging in!

Wine Pairing: Syrah

  • Cut: Bone-in Ribeye
  • Prefecture: Kagoshima (A5)
  • Weight: 32oz
  • Grade: BMS 12

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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