Japanese A5 (Kagoshima) Wagyu Bone-in Ribeye BMS: 12 (32oz)
Hopefully by this point your jaw is to the floor because we can't believe we finally got these in! If you're looking to splurge on quality meat you have to go for the phenomenal A5 Bone-in Ribeye. These rarely come state-side and we've got very few available so don't miss out!
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut:Ā Rib Primal
Preferred Cooking Method: The preferred cooking method for the Wagyu A5Ā Bone-in Ribeye is to reverse sear! Make sure your meat is cooled down to room temperature and your oven is set toĀ 250 degrees fahrenheit. 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 A5Ā Bone-inĀ Ribeye should beĀ seared in a cast iron skillet at 400 degrees for aboutĀ 1-2 minutes a side or until it reaches a perfect/desired char.Ā Let the steak rest for at least 10 minutes before digging in!
Wine Pairing:Ā Syrah
- Cut:Ā Bone-inĀ Ribeye
- Prefecture: Kagoshima (A5)
- Weight: 32oz
- Grade: BMS 12
Original: $400.00
-65%$400.00
$140.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Hopefully by this point your jaw is to the floor because we can't believe we finally got these in! If you're looking to splurge on quality meat you have to go for the phenomenal A5 Bone-in Ribeye. These rarely come state-side and we've got very few available so don't miss out!
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut:Ā Rib Primal
Preferred Cooking Method: The preferred cooking method for the Wagyu A5Ā Bone-in Ribeye is to reverse sear! Make sure your meat is cooled down to room temperature and your oven is set toĀ 250 degrees fahrenheit. 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 A5Ā Bone-inĀ Ribeye should beĀ seared in a cast iron skillet at 400 degrees for aboutĀ 1-2 minutes a side or until it reaches a perfect/desired char.Ā Let the steak rest for at least 10 minutes before digging in!
Wine Pairing:Ā Syrah
- Cut:Ā Bone-inĀ Ribeye
- Prefecture: Kagoshima (A5)
- Weight: 32oz
- Grade: BMS 12
