New Arrival: Oita Wagyu Ribeye Steak (300 - 500g) - Shipped from Japan

🎁Redeem a Free Packet of Complimentary Seasoning of your choice (Wasabi Salt/Yuzu Salt), by adding your preferred choice to cart before checkout.  While stocks lasts~❤️

✨Frozen Oita Bungo A5 Wagyu Ribeye Steak (300g–500g) – The Ultimate Melt-in-Your-Mouth Decadence✨

Indulge in the crown jewel of luxury beef with our Oita Bungo A5 Wagyu Ribeye. Sourced from the lush, pristine pastures of Oita Prefecture, Bungo beef is legendary for its intricate, snowflake-like marbling and its exceptionally high content of oleic acid. Because the ribeye cut features the prized, ultra-marbled "ribeye cap," it has an incredibly low melting point that literally dissolves on your tongue. It releases a sweet, deeply aromatic umami and a buttery richness that is unmatched by any other cut. Thickly sliced into steak pieces, it brings an elite, Michelin-star dining experience straight to your home skillet.

Product Details:

• Weight Range: Approximately 300-350g, 350-400g, 400-450g & 450-500g per pack (Weight varies slightly per cut)
  
• Grade: A5 Grade
  
• BMS (Beef Marbling Score): Exceptional fine marbling
  
• Cut: Ribeye (The juiciest, most intensely marbled and flavorful cut available)
  
• Condition: Comes frozen and vacuum-sealed for maximum freshness
  
• Thickness: 1.5cm
  
• Imported from Oita

Guidelines to Defrost:

Slow Fridge Thaw (Highly Recommended):

• Place the vacuum-packed Wagyu beef in the chiller compartment.
  
• Place the vacuum pack on a plate or tray to catch any condensation.
  
• Allow 12–16 hours for the Wagyu to defrost completely before removing it from the vacuum-packed packaging.
  
• Remove the steak from the refrigerator 15–20 minutes before cooking to bring it to room temperature. This ensures an even, flawless sear.
  
• Pat the surface completely dry with kitchen/reed paper before hitting the pan.

💡 Why this matters: This slow process perfectly preserves the meat's delicate texture and keeps the premium marbled fat from melting or becoming mushy.

Faster Thawing Method:

• Submerge the sealed, vacuum-packed Wagyu beef completely in a bowl of cold water.
  
• Change the water every 30 minutes to maintain a consistently cool temperature.
  
• Allow 1 to 2 hours to defrost before removing the vacuum-packed packaging.
  
• Pat the surface completely dry with kitchen/reed paper before hitting the pan.

Best Ways To Prepare (The Perfect Medium-Rare):

• No Oil Needed: A5 Wagyu renders an immense amount of its own premium, aromatic fat.
  
• The Sear: Heat a heavy skillet (cast-iron is best) over medium-high heat until smoking hot. Lay the steak down.
  
• Timing: Sear for 1 to 1.5 minutes per side to build a beautiful, golden-brown caramelized crust. Do not overcook—the center should remain a warm, pink medium-rare.
  
• Resting: Remove from the pan and let it rest on a warm plate for 3–5 minutes to allow the rich juices to redistribute.

💡 Best served with: A tiny pinch of premium flaky sea salt, a touch of freshly grated wasabi, or crispy garlic chips. The simplicity beautifully cuts through and highlights the sweet richness of the beef.

Storage Instructions:
🧊 Keep frozen at -18°C until ready to use
🧊 Keep the vacuum packed Wagyu Beef in the freezer for longer shelf life
📅 See the best before date in the vacuum packed material
❄️ Once thawed:
Store in chiller (0–4°C) and cook within 2 days
🚫 Do not refreeze after defrosting to maintain the premium texture and marbling integrity

Treat yourself to the ultimate beef delicacy and experience the buttery, unforgettable luxury of Oita A5 Bungo Wagyu Ribeye! 🥩🔥🇯🇵