The Ribeye is the standard when it comes to juiciness and flavor in a steak. The higher the quality ribeye such as this cut has finer marbling and its fiber texture is also fine. The Kagoshima ribeye was the winner in the Wagyu Olympics! Directly imported from Japan where they raise prized cattle. This magnificent steak is one of the richest experiences of Japanese Wagyu. It's recommended to sear lightly for a medium to medium rare, to get the rich butter flavor of this amazing cut. 

NOTE:   All Japanese Wagyu cuts come with a Certificate of Authenticity 

INTERESTING FACTS;

Kagoshima Wagyu comes from the Kuroge Washu breed. Japanese Wagyu graded A5 achieves the highest marbling of any beef in the world. Marbling is fully responsible for the tenderness, juiciness, and umami flavor. Kagoshima Wagyu is considered one of the best value Japanese Wagyu. Kagoshima's black cattle have a signature tenderness and full bodied taste with even marbling throughout.