Ribeye

Our Japanese A5 Wagyu ribeye collection brings together some of the most coveted ribeyes in the world, hand-selected for intense marbling and rich flavor. Each steak is graded A5 in Japan and sourced from trusted prefectures known for meticulous care and slow, grain-focused feeding.

Here you’ll find ribeye steaks with dense BMS scores, a low melting point fat, and that signature Wagyu “melt” in every bite. These are the cuts you pull out for a special dinner, a celebration, or the night you want restaurant-level Wagyu at home.

Browse the ribeyes below and choose the size, origin, and BMS that fits how you like to cook and share Wagyu.

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Why Japanese A5 Wagyu Ribeye?

Ribeye is where Japanese A5 Wagyu really shows off. The natural eye of fat and cap muscle hold a high concentration of intramuscular marbling, so when you cook it hot and fast you get a crisp crust outside and a soft, custard-like texture inside.

In this collection you’ll see Japanese A5 ribeye from elite producers and prefectures, graded by official Japanese graders using the BMS (Beef Marbling Score) scale. Higher BMS means finer, denser marbling and a richer, more buttery bite. A5 typically ranges from BMS 8–12, which is why even smaller portions eat like an entire steak.

How to pick the right A5 ribeye for you

  • Choose a higher BMS ribeye if you want the most intense marbling and “wow” factor.
  • Choose a slightly leaner A5 ribeye if you prefer a bit more meat texture with the Wagyu richness.
  • Pay attention to portion size; with A5, a 6–12oz ribeye can easily satisfy two people in thin slices.

Sourced, cut, and shipped for Wagyu lovers

Every ribeye in this collection is trimmed and portioned by our butchers, then frozen and shipped in temperature-controlled packaging so it arrives ready for a careful thaw. As you explore the options above, you can mix origins, BMS levels, and sizes to build your own tasting line-up of Japanese A5 Wagyu ribeye at home.

Frequently Asked Questions