Verified • 2 orders
Horrible cut. Nearly 1/3 of the "steak" is (ribeye cap) fat.
Kagoshima Wagyu
Japanese A5 Wagyu Petite Ribeye Steak
$54.99
Experience the unforgettable with our Japanese Wagyu Petite Ribeye Steak. Renowned for its rich, buttery texture and delicate umami flavor, this A5 cut delivers a melt-in-your-mouth sensation unlike any other. Expertly portioned for convenience, it’s a perfect way to enjoy authentic Japanese Wagyu excellence in an approachable serving.
Weight:
4oz
Kagoshima Farms
Kagoshima took the top prize at Japanese most recent Wagyu Olympics.
A5 Wagyu from Japan. Its intense marbling and rich taste will send your umami sensors soaring while it literally melts in your mouth. This is some of the most sought-after beef in the world, curated from the best producers we can find and brought directly to your kitchen table.
Cooking Instructions
Flavor Profile
Verified • 1 order
It was so tiny and thin, couldn't taste a thing
Verified • 1 order
For $110 we had more chuck of fat than meat. Horrible. Never again from crowd cow.
Verified • 6 orders
amazing
Verified • 5 orders
The box was damaged and the meat was room temperature.
Why We Sourced It
We chose Kagoshima Farms for our Japanese A5 Wagyu Petite Ribeye because it’s a celebrated “Wagyu Olympics” champion. Famous for dense marbling and a buttery melt-in-your-mouth feel, this A5 cut is rich in omega fatty acids. By sourcing from Kagoshima, we ensure ethical practices and peak flavor—an elevated, unforgettable steak that showcases the pinnacle of Japanese beef craftsmanship. Exquisite.
Sustainably Sourced
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
Transparency & Traceability
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
Exclusive, Premium Quality
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
Japanese A5 Wagyu
Kagoshima Kuroushi
Award-winning Wagyu with supreme marbling and deep flavor—named champion at Japan’s prestigious Wagyu Olympics.
Kagoshima Kuroshi
Award-winning Wagyu with supreme marbling and deep flavor
Explore the farm
Award-Winning Wagyu
Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. Known as "The Wagyu Olympics" (Zenkoku Wagyu Noryku Kyoshin-kai / 全国和牛能力共進会), it features 11 prize categories. One interesting category measures the quality of fats, looking for health-promoting and umami-generating oleic acid. There is also an overall winner based on the average scores across all categories. In 2017 and 2022, Kagoshima beef took the top prize based on overall contest scores (総合得点による「団体賞」は、鹿児島県が１位). You could say that Kagoshima's A5 Wagyu is among the very best Japanese beef you can buy!
Kago Melt-In-Your-Mouth Flavor
A5 Wagyu gets its legendary flavor from intense marbling. Get ready for a sweet, buttery, and decadent delight with every bite.
And there's science to back up the happy dance your taste buds are doing. Research shows that beef from Kuroge-washu contains more omega-3, omega-6, and monounsaturated fatty acids (the good fats) than other beef. The unique composition of A5 Wagyu means it melts at room temperature, so it's no exaggeration to say it "melts in your mouth." This is just another reason why Japanese Wagyu is considered the pinnacle of the beef world.
Kago Myths & Facts: J.Wagyu & American Wagyu
We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan.
So we thought we’d do some myth-busting.
