30LB Kagoshima Ribeye
Shipping calculated at checkout
- Japanese A5
- BMS 10-11
- 30 lb
- Kagoshima, Japan
- Ships frozen by 2-day air. Order by 3 pm CT, Mon to Thu, and it ships same day.
- Free shipping on orders $199+.
Only 10 in stock
About Kagoshima A5 Wagyu
Japan's largest Wagyu producing prefecture, known for a clean, sweet finish. Graded A5 and traceable to the animal.
How to cook
- Pull from the fridge 20 minutes before cooking.
- Cut into 1 inch cubes or half inch slices.
- Heat cast iron until very hot. No oil: render a small piece of the fat first.
- Sear 30 to 60 seconds per side.
- Finish with flaky salt. Plan on 3 to 4 oz per person.
Storage and thawing
When it arrives: move everything to the freezer right away, still sealed.
Freezer life: vacuum sealed cuts keep their best quality for up to 12 months at 0°F.
Thawing: thaw in the fridge, still sealed, for 24 to 48 hours. Big cuts like a tomahawk or picanha loin need up to 72 hours. Never thaw on the counter or in the microwave.
Quick thaw: submerge the sealed package in cold water, changing the water every 30 minutes. Steaks thaw in 1 to 2 hours.
After thawing: cook within 3 to 4 days. Do not refreeze.
FAQ
Is this real Japanese A5?
Yes. It is graded A5 by the Japan Meat Grading Association, and every animal is traceable by a 10 digit ID.
What does BMS mean?
Beef Marbling Standard, Japan's 1 to 12 marbling scale. A5 beef scores 8 to 12, and a higher number means more marbling.
How much per person?
3 to 4 oz, or about 2 oz as one course in a bigger meal.
Is A5 the same as Kobe?
No. A5 is a grade. Kobe is a brand from Hyogo Prefecture. Some Kobe is A5, and most A5 is not Kobe.
What is the best way to cook it?
Small pieces seared hot and fast in cast iron. See How to cook above.
How is it shipped?
Frozen and vacuum sealed in an insulated cooler with ice, shipped from St. Louis by 2-day air. Shipping is free on orders of $199 or more and a flat $29.95 under $199, cooler and ice included. Alaska, Hawaii and US territories ship at UPS rates.
When will my order ship?
We ship Monday to Thursday. Order by 3 pm Central and it ships the same day.
Do members save?
Yes. Members get member pricing on most cuts and see it on each product page.
Can I send it as a gift?
Yes. Enter their address at checkout and we ship it straight to them. Type a gift message in the order notes box in your cart and we tuck it into the box. Gift cards are also available.
Kagoshima A5 Wagyu Ribeye – Southern Japan’s Signature Indulgence
From the lush, subtropical pastures of Kagoshima Prefecture—Japan’s largest Wagyu-producing region—comes the Kagoshima A5 Wagyu Ribeye, a cut celebrated for its intensely rich marbling, bold umami flavor, and consistently tender texture. Kagoshima Wagyu has earned international acclaim, including first place at the 2017 Wagyu Olympics, and is trusted by chefs around the world for its reliable quality and luxurious eating experience.
Graded A5 with a BMS score of 10–12, this ribeye offers the ultimate melt-in-your-mouth indulgence, with a deep, savory richness and slow-melting fat that make it ideal for high-impact steak presentations, tasting menus, and private dining experiences where flavor and texture are non-negotiable.
Why Kagoshima A5 Ribeye Is a Menu Powerhouse
🔥 BMS 10–12 – Maximum Marbling – Delivers a luxuriously soft texture and unforgettable richness in every bite.
🔥 Award-Winning Wagyu Program – Kagoshima took top honors at the Wagyu Olympics, outperforming even the most prestigious regions.
🔥 Whole Ribeye Loins (Sold by the Case) – Perfect for signature steaks, tomahawk cuts, dry-aging, or premium butchery programs.
🔥 Robust, Umami-Driven Flavor – Slightly richer and more pronounced than other A5s, Kagoshima is a favorite for high-flavor applications.
🔥 Proven Consistency & Quality – With large-scale operations focused on excellence, Kagoshima delivers uniform, chef-reliable cuts every time.
Perfect For:
✔ Flagship Steakhouse Entrées – Ideal for thick-cut ribeyes that showcase marbling and mouthfeel.
✔ VIP & Private Dining Experiences – A prestige item that guests will recognize and remember.
✔ Robata, Charcoal, or Sous Vide Applications – Ribeye’s fat structure handles both high heat and precision cooking beautifully.
✔ Wagyu Flights & Regional Comparisons – A bold, crowd-pleasing contrast to leaner cuts from other prefectures.
The Kagoshima Difference
Kagoshima’s warm climate, clean water, and expert feeding techniques create Wagyu with dense marbling, a beef-forward profile, and silky fat that caramelizes beautifully. As Japan’s most productive Wagyu region, Kagoshima delivers scale without compromising on quality, making it a smart and impactful choice for chefs who need reliability at the highest level.
📦 Sold exclusively by the case – Contact us for availability and specifications.
Bring Kagoshima A5 Wagyu Ribeye to your menu and serve the bold, buttery cut that chefs trust and diners crave.
Rated 4.9 out of 5 by our customers
217 reviews across our cuts
