30LB Kobe Wine Beef Ribeye

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.