Japanese Wagyu

Japanese A5 (Hida) Wagyu Ribeye

The A5 Wagyu Ribeye of Hida is unique in its flavor! This Hida beef resides from a smaller farm the Kobe and is unlike any other cut- featuring a distinctive softness and flavor profile. This meat is rare to find and very sought-after in both the U.S. and Japan. We have it in stock for a limited time so get yours before they're sold 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 Section

Preferred Cooking Method: The preferred cooking method for the A5 Hida 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 Hida 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: Hida 
  • Weight: 10oz
  • Grade: A5



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