Japanese A5 Wagyu | Kobe Wine Beef
Kobe Wine Beef
Ribeye I BMS 12
15-16oz
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Origin: Japan
Weight: 15-16oz
BMS : 12
Quantity: 1 Steak
Kobe Wine Beef is raised in the famous Hyogo prefecture in Kobe, Japan. While Kobe is famous for A5 Wagyu, it also boasts a booming wine industry. The farmers at Kobe Wine Beef Association partnered with the local wine manufacturers and the cows are fed byproduct from the wine production. This fermented byproduct raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try.
All Japanese A5 Wagyu arrives with a Certificate of Authenticity that includes the nose print of the cow.
Kobe Wine Beef
Ribeye I BMS 12
15-16oz
Cooking Tip:
The easiest and most predictable way to cook Japanese A5 Wagyu is to sear vertically-cut strips in a stainless steel or cast iron pan at medium-high heat. Trim a piece of fat from the edges of your steak and use it to pre-grease your pan. Cut the steak into 2 finger width strips and lay your first strip into your hot pan. Sear this piece for 15-20 seconds per side (depending on thickness) for a Medium Rare temperature. Examine your first cooked strip and make any necessary adjustments for personal preference. Season lightly with salt and enjoy!
Pairs well with...
- Younger Burgundy
- High-tannin Cabernet
- Japanese Whisky
- Highball
- Club Soda with a splash of Cranberry Juice