30LB Kobe Wine Beef Ribeye
Shipping calculated at checkout
- Japanese A5
- BMS 10-11
- 30 lb
- Hyogo, 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
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.
Kobe Wine Beef Ribeye – Deep Flavor, Aged Elegance, True Hyōgo Luxury
Introducing one of Japan’s most exclusive and storied beef offerings: the Kobe Wine Beef Ribeye. Raised in the Nishiwaki region of Hyōgo Prefecture—just outside the official Kobe beef zone—these cattle are 100% Tajima-gyu, the same elite bloodline used to produce certified Kobe beef. What sets them apart? A unique finishing diet enriched with the byproducts of locally made Kobe wine, including fermented grape pomace.
This ribeye is A5-graded with a BMS of 10–12, but it brings more than just marbling. The wine-based feed enhances the beef with natural antioxidants, creating a rich, earthy depth and remarkable umami that you won’t find in standard Wagyu. The result is a ribeye that is silky, bold, and layered with complexity—perfect for chefs who want a cut that performs beautifully and tells a story diners will never forget.
Why Kobe Wine Beef Ribeye Is a Menu Statement
🍇 Wine-Finished Diet – Fed a blend of grains and local Kobe wine byproducts for a deeper, more complex flavor profile.
🔥 BMS 10–12 – A5-Grade Marbling – Achieves the signature butter-soft texture and intense marbling of true Japanese Wagyu.
🇯🇵 100% Tajima-Gyu from Hyōgo Prefecture – Same genetics, same terroir as certified Kobe, raised just beyond the official Kobe designation zone.
📦 Whole Ribeye Loins (Sold by the Case) – Ideal for premium steak programs, tomahawk cuts, dry-aging, or high-end tastings.
✨ Rare, Story-Driven Luxury – A cut that offers the pedigree of Kobe with a unique twist, perfect for differentiation.
Perfect For:
✔ High-End Steakhouses & Chef’s Signature Cuts – A conversation-starting ribeye with unforgettable flavor.
✔ Tasting Menus & Wagyu Flights – Let it stand next to Kobe, Ōmi, and Hida to showcase regional and feeding innovation.
✔ Robata, Open Fire, or Low-Temp Grilling – The ribeye’s rich marbling and dense fat structure hold up across techniques.
✔ VIP Dining & Private Events – Bring guests an exclusive experience they won’t find anywhere else in the world.
The Kobe Wine Beef Edge
Kobe Wine Beef is raised by a small cooperative of Hyōgo farmers committed to tradition and innovation. By finishing cattle on wine lees and grape pomace—byproducts of Kobe’s local winemaking industry—they’ve created a deep, aromatic beef that combines heritage with sustainability. It’s not just Wagyu—it’s refined, terroir-driven Wagyu, with flavor as rich as its story.
📦 Sold exclusively by the case – Extremely limited availability. Contact us for specs and allocations.
Serve Kobe Wine Beef Ribeye and offer your guests a luxurious, one-of-a-kind expression of Japan’s Wagyu heritage.
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