{"title":"The A5 Allocation","description":"\u003cp\u003eA small allocation of JMGA-certified Japanese A5 Wagyu — chef-channel cuts that almost never touch a retail shelf. One-time purchase, no subscription required. Free shipping on orders over $150.\u003c\/p\u003e[break]\u003cp\u003eEvery cut below is graded A5 with a Beef Marbling Score of 9–12 — a tier grocery \"Prime\" cannot legally claim (Prime peaks around BMS 5). Allocations are limited by what our chef-channel partners release each week; when a cut sells through, it's gone until the next release.\u003c\/p\u003e","products":[{"product_id":"japanese-a5-wagyu-kagoshima-ribeye-i-bms-9-14-16oz","title":"Japanese A5 Wagyu Ribeye","description":"\u003cp\u003eThis is \u003cstrong\u003eKagoshima A5 Wagyu Ribeye\u003c\/strong\u003e — and if you know Wagyu, you know Kagoshima is one of the most decorated prefectures in Japan for Wagyu production. With a \u003cstrong\u003eBMS (Beef Marbling Score) of 9\u003c\/strong\u003e, this ribeye hits a sweet spot that most serious Wagyu eaters actually prefer: the fat is abundant enough to deliver that signature buttery melt, but the beef flavor underneath still comes through loud and clear. You get the full A5 experience without the richness tipping into excess.\u003c\/p\u003e\u003cp\u003eEvery order ships with a \u003cstrong\u003eCertificate of Authenticity that includes the individual cow's nose print\u003c\/strong\u003e — Japan's equivalent of a serial number. That's not a gimmick; it's the Japanese Wagyu traceability system at work, and it's how you know exactly what you're getting.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":37661352100037,"sku":"P0097S","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/products\/japanese_a5_wagyu_kagoshima_ribeye_BMS_9_14-16oz_1_1aa01579-461b-47dc-9a4b-ce446f8b16b7.jpg?v=1762457581"},{"product_id":"japanese-a5-wagyu-shichiri-denver-steak-i-bms-11-8oz","title":"Japanese A5 Wagyu Denver Steak","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Denver steak is one of the best-kept secrets in the butcher case — cut from the serratus ventralis, deep within the chuck's Under Blade, it carries more natural marbling than most steaks on the menu before you ever factor in Wagyu genetics. On a Japanese A5, that marbling hits BMS 11 out of 12: a cut most people have never heard of, wrapped in fat distribution that rivals a ribeye.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's why it's worth seeking out over the obvious ribeye or strip. The Denver gives you that intense A5 marbling with a slightly firmer bite — the fat doesn't dissolve into invisibility the second it hits the heat. You actually experience the texture alongside the richness, which makes every forkful more complex. This is A5 Wagyu for people who want to \u003cem\u003eeat\u003c\/em\u003e a steak, not just let it melt away.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis specific steak comes from the Shichiri-designated Hidagyu lineage — a classification so selective that only 120 of the 6,000 Hidagyu cattle raised each year qualify. Every steak ships with a Certificate of Authenticity bearing the individual cow's nose print, because at this level, provenance isn't a marketing line — it's a verifiable fact.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":40024973607109,"sku":"P0179S","price":82.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/files\/IMG-0324.png?v=1780090095"},{"product_id":"japanese-a5-wagyu-kagoshima-filet-mignon-i-bms-9-8oz","title":"Japanese A5 Wagyu Filet Mignon","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima Prefecture, Japan | \u003cstrong\u003eGrade:\u003c\/strong\u003e A5 (BMS 9) | \u003cstrong\u003eWeight:\u003c\/strong\u003e 8oz | \u003cstrong\u003eQuantity:\u003c\/strong\u003e 1 Filet Mignon\u003c\/p\u003e\u003cp\u003eThe filet mignon is already the most tender cut on any steer — but when that steer is an A5 Wagyu from Kagoshima, you're dealing with something categorically different. At BMS 9, the fat marbling in this tenderloin isn't just visual — it's structural, woven so deeply into the muscle fibers that the meat practically dissolves under heat. Kagoshima is no accident: this prefecture won the \u003cstrong\u003eJapanese Wagyu Olympics (Zenkoku Wagyu Noryoku Kyoshinkai) in 2017\u003c\/strong\u003e, beating every other region in Japan for overall beef quality. Every order ships with a \u003cstrong\u003eCertificate of Authenticity\u003c\/strong\u003e bearing the nose print of the individual animal — full traceability, no guesswork.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":40158682316997,"sku":"P0188S","price":147.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/products\/japanese_a5_wagyu_kagoshima_filet_mignon_BMS_9_8oz_main.jpg?v=1762457716"},{"product_id":"japanese-a5-wagyu-kobe-wine-beef-picanha-slices-8-9oz","title":"Japanese A5 Wagyu Picanha Slices","description":"\u003cp\u003eThe picanha is Brazil's most celebrated cut — a thick, crescent-shaped muscle sitting just above the rump, defined by a generous fat cap that bastes the meat as it cooks. What you're getting here is that same cut, sourced from \u003cstrong\u003eKobe Wine Beef cattle in Hyogo Prefecture, Japan\u003c\/strong\u003e, graded \u003cstrong\u003eA5 with a BMS of 9\u003c\/strong\u003e. Each order is a single \u003cstrong\u003e8–9oz center-cut slice\u003c\/strong\u003e, meaning you're getting the densest, most marbled portion of the whole picanha — not a trim piece, not an end cut.\u003c\/p\u003e\u003cp\u003eWhat separates Kobe Wine Beef from other A5 programs isn't just the prefecture — it's the diet. These cattle are raised on a ration that includes \u003cstrong\u003efermented grape pomace\u003c\/strong\u003e (the solids left over from wine production), a practice developed in partnership with local Hyogo winemakers. The fermentation process elevates polyphenol levels in the feed, which research links to reduced oxidative stress in the animal and, practically speaking, \u003cem\u003eexceptionally calm cattle and unusually silky fat\u003c\/em\u003e. Every purchase includes a \u003cstrong\u003eCertificate of Authenticity with the individual cow's nose print\u003c\/strong\u003e — a level of traceability you won't find in most wagyu programs.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":40555264180421,"sku":"P0227S","price":70.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/products\/japanese_a5_wagyu_certified_kobe_wine_beef_picanha_slices_1.jpg?v=1762457827"},{"product_id":"japanese-a5-wagyu-rib-cap-steak-i-bms-11-7-9oz","title":"Japanese A5 Wagyu Rib Cap Steak","description":"\u003cp\u003eThe \u003cstrong\u003eRib Cap\u003c\/strong\u003e — also called the \u003cem\u003eSpinalis\u003c\/em\u003e on American cattle — is the crescent-shaped muscle that wraps around the outside of the ribeye. It's widely considered the most flavorful, most tender muscle on the cow. Now apply that to \u003cstrong\u003eJapanese A5 Wagyu\u003c\/strong\u003e, where the intramuscular fat content is already in a league of its own, and you have something that genuinely earns the word exceptional.\u003c\/p\u003e\u003cp\u003eThis isn't a ribeye. It isn't a strip. The Rib Cap has a looser, more open grain than either, which means fat renders into every fiber fast — and the result is a steak with \u003cstrong\u003eunreal butteriness and just enough chew\u003c\/strong\u003e to remind you you're eating actual beef. At $56.99, it's one of the most interesting value plays in A5 Wagyu.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":42238429495512,"sku":"P0276S","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/products\/japanese_a5_wagyu_rib_cap_steak_bms_11.jpg?v=1762461538"},{"product_id":"japanese-a5-wagyu-certified-kobe-beef-filet-mignon-i-bms-12-6oz","title":"Japanese A5 Wagyu Certified Kobe Beef Filet Mignon","description":"\u003cp\u003eThis is \u003cstrong\u003egenuine Kobe beef\u003c\/strong\u003e — not \"Wagyu-style,\" not \"Kobe-inspired,\" but the real thing, certified by the \u003cstrong\u003eKobe Beef Marketing and Distribution Promotion Association\u003c\/strong\u003e and sourced from Tajima-strain cattle raised in Hyogo Prefecture, Japan. At \u003cstrong\u003eBMS 12\u003c\/strong\u003e — the absolute ceiling of the marbling scale — this 6oz filet mignon isn't just tender, it's structurally different from almost any other beef you've cooked. The intramuscular fat in true Kobe has a melt point below human body temperature, which means it literally begins to dissolve the moment it hits your palate.\u003c\/p\u003e\u003cp\u003eFewer than \u003cstrong\u003e5,500 cattle per year\u003c\/strong\u003e earn the Kobe designation, and only a small fraction of that makes it to the U.S. market legally certified. What you're holding is genuinely rare — not as a marketing claim, but as a verifiable fact.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":42924139053272,"sku":"P0489S","price":279.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/products\/japanese_a5_wagyu_certified_kobe_beef_filet_mignon_BMS12_6oz_main.jpg?v=1762462298"},{"product_id":"japanese-a5-wagyu-certified-kobe-beef-new-york-strip-i-bms-12-10-12oz","title":"Japanese A5 Wagyu Certified Kobe Beef New York Strip","description":"\u003cp\u003e\u003cstrong\u003eCertified Kobe Beef\u003c\/strong\u003e is one of the most tightly controlled meat designations on the planet — fewer restaurants in all of New York City are licensed to serve it than fingers on one hand. This 10-12oz New York Strip comes from \u003cstrong\u003eTajima-gyu cattle raised in Hyogo Prefecture\u003c\/strong\u003e, graded \u003cstrong\u003eA5 BMS 12\u003c\/strong\u003e (the absolute ceiling), and verified by the Kobe Beef Marketing \u0026amp; Distribution Promotion Association with a traceable certificate that ships with every order.\u003c\/p\u003e\u003cp\u003eThe New York Strip is a deliberate choice here. Unlike a ribeye, which lets the fat do most of the talking, the strip's firmer muscle structure gives this marbling somewhere to \u003cem\u003ework against\u003c\/em\u003e — creating a bite that has both richness and resistance, a textural contrast that makes every slice feel intentional rather than simply melting away.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":42924888228056,"sku":"P0490S","price":244.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/files\/kobe-a5-ny-strip-lifestyle.png?v=1774854442"},{"product_id":"japanese-a5-wagyu-certified-kobe-beef-ribeye-i-bms-12-10-12oz","title":"Japanese A5 Wagyu Certified Kobe Beef Ribeye","description":"\u003cp\u003eOf the roughly 3,000 cattle certified as authentic Kobe beef each year that make it to the United States, only a small fraction are ribeyes — and we're one of the few retailers in the country certified by the \u003cstrong\u003eKobe Beef Marketing \u0026amp; Distribution Promotion Association\u003c\/strong\u003e to sell them. This \u003cstrong\u003e10-12oz A5 BMS 12 ribeye\u003c\/strong\u003e comes from Tajima-gyu cattle raised exclusively in Hyogo Prefecture, Japan, and carries a traceable nose-print certificate you can verify yourself. BMS 12 is the ceiling — there is no higher marbling score on the Japanese Beef Marbling Standard.\u003c\/p\u003e\u003cp\u003eThe ribeye's natural fat cap and rib-section intramuscular fat make it the \u003cem\u003eideal\u003c\/em\u003e cut for Kobe's legendary marbling to express itself. You're not just buying a steak — you're buying one of the most regulated, documented, and genuinely rare beef products on earth.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":42925164232920,"sku":"P0491S","price":249.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/products\/japanese_a5_wagyu_certified_kobe_beef_ribeye_bms_11_1.jpg?v=1762462299"},{"product_id":"japanese-wagyu-a5-wagyu-block-cut-new-york-strip-8-9oz","title":"Japanese A5 Wagyu Miyazaki Block Cut New York Strip","description":"\u003cp\u003eThe \u003cstrong\u003eNew York Strip\u003c\/strong\u003e is one of the most technically interesting cuts on the steer — firm enough to hold a hard sear, with intramuscular fat that keeps it juicy and a fat cap that bastes the meat as it cooks. Apply \u003cstrong\u003eA5 Japanese Wagyu grading at BMS 11+\u003c\/strong\u003e to that equation and the cut behaves differently: marbling so dense it reads as pattern rather than veining, a melt point that sits below body temperature, and flavor intensity that means an 8–9oz portion satisfies in ways a 16oz Choice strip can't.\u003c\/p\u003e\n\n\u003cp\u003eMost A5 New York Strip sold in the US is sliced thin — half-inch, three-quarter at best — because Japan portions for restaurant menus, not American home cooks. The result is a $130 steak that overcooks before the fat renders. Our \u003cstrong\u003eBlock Cut\u003c\/strong\u003e is the opposite. We had our supplier leave the strip in a 2\"-thick block — 8–9oz, one portion, four sides to sear, fat that renders all the way through the muscle instead of off the edges.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Miyazaki:\u003c\/strong\u003e Miyazaki Prefecture has won Japan's national Wagyu competition — the \u003cem\u003eZenkoku Wagyu Noryoku Kyoshinkai\u003c\/em\u003e, informally the Wagyu Olympics — four times, including three consecutive overall championships in 2007, 2012, and 2017. That's a record no other prefecture has matched in the competition's 60-year history. The prefecture sits on the southern island of Kyushu, where humid sub-tropical conditions and mountainous interior elevation slow the cattle's growth and are widely credited with the dense, finely distributed intramuscular fat development Miyagyu is known for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy BMS 11+:\u003c\/strong\u003e The Japanese Beef Marbling Standard runs 1 to 12. Most A5 sold in the US tops out at BMS 9. BMS 11 is the second-highest score possible and threads the strip's lean, dense longissimus dorsi muscle finely enough to break the firm texture without losing the steak's structural presence. You still get a steak with bite — not a slab of fat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e Pull from fridge 45 minutes before cooking. Salt heavy. Cast iron, blazing hot, sear all four sides — 60 seconds per side. Rest 5 minutes. Slice across the short axis to plate as round medallions of marbled cross-section. The cap renders fast at this BMS — pull early, don't push past medium-rare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpecs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A5 — Japan's highest, verified by the Japan Meat Grading Association (JMGA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBMS:\u003c\/strong\u003e 11+ (second-highest possible on the 1–12 Japanese Beef Marbling Standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 8–9oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2\"-thick block, one steak per portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuantity:\u003c\/strong\u003e 1 Steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eEvery order ships with a \u003cstrong\u003eCertificate of Authenticity bearing the individual cow's nose print\u003c\/strong\u003e — Japan's lot-level traceability system. Wagyu noses are like fingerprints, no two alike, and every Wagyu animal in Japan is registered at birth with a 10-digit ID tied to that nose print. The cert that ships with your steak is not generic — it traces to the actual animal.\u003c\/p\u003e\n\n\u003cp\u003eFree shipping over $195. Arrives perfect or replaced free.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":44894062084312,"sku":"P1045S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/files\/japanese-a5-wagyu-kumamoto-ny-strip-bms-12-10-12oz-36401708728536_98582bb4-7882-4868-b692-b69f766dc0e4.jpg?v=1762470731"},{"product_id":"japanese-a5-wagyu-rib-cap-steak-5-pack-bundle","title":"Japanese A5 Wagyu Rib Cap Steak - 5 Pack Bundle","description":"\u003cp\u003eFive \u003cstrong\u003eJapanese A5 Wagyu Rib Cap Steaks\u003c\/strong\u003e — the most coveted cut on the cow, now in a 5-pack that rewards your taste.\u003c\/p\u003e\n\u003cp\u003eThe Rib Cap (also called the \u003cem\u003eSpinalis\u003c\/em\u003e) is the crescent-shaped muscle that wraps around the outside of the ribeye. It is widely considered the most flavorful, most tender muscle on the cow. Now apply that to \u003cstrong\u003eJapanese A5 Wagyu\u003c\/strong\u003e, where the intramuscular fat content is already in a league of its own, and you have something that genuinely earns the word exceptional.\u003c\/p\u003e\n\u003cp\u003eThis cut has a looser, more open grain than a standard ribeye or strip, which means fat renders into every fiber fast — delivering \u003cstrong\u003eunreal butteriness and just enough chew\u003c\/strong\u003e to remind you you are eating actual beef.\u003c\/p\u003e\n\u003ch3\u003eWhat You Get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 x Japanese A5 Wagyu Rib Cap Steaks (7-9 oz each)\u003c\/li\u003e\n\u003cli\u003eBMS 9+ marbling score\u003c\/li\u003e\n\u003cli\u003e35-45 oz total weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBundle Savings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIndividual retail value: \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e$324.95\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBundle price: \u003cspan style=\"color: rgb(6, 106, 68);\"\u003e$289.99\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eYou save: \u003cstrong\u003e$34.96\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":51540085735640,"sku":"P0276S-5PK","price":289.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/files\/japanese_a5_wagyu_rib_cap_steak_bms_11.jpg?v=1775606460"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1739\/7957\/collections\/japanese_a5_wagyu_rib_cap_steak_bms_11.jpg?v=1783801212","url":"https:\/\/themeatery.com\/collections\/the-a5-allocation.oembed","provider":"The Meatery","version":"1.0","type":"link"}