Japanese A5 Wagyu | Kagoshima Ribeye Steak

Kagoshima: Japan's Second-Largest Wagyu Herd. In the Cut That Defines the Category.

Kagoshima Prefecture has Japan's second-largest beef cattle herd and placed first in six of nine categories at the 2022 national Wagyu competition. Raised on the volcanic plains of Kyushu's southernmost prefecture, Kagoshima's Kuroge Washu cattle benefit from a mineral-rich natural environment and a tightly regulated feeding program that produces some of the most consistently marbled wagyu in the country. This 12oz Ribeye is graded BMS 11, representing the highest tier of what that award-winning program yields in the cut that has become the defining standard for how Japanese A5 wagyu is experienced worldwide.

JPGA Certified | Full Traceability Guaranteed

Every cut of Kagoshima A5 Wagyu we carry is certified by the Japan Prefectural Gyusho Association (JPGA) and backed by an individual cattle certificate included with your order. The cattle ID number on that certificate traces your beef directly back to the specific animal, farm, and bloodline it came from. This is the same traceability infrastructure that governs Japan's domestic beef market, and it is the most definitive proof available that what you are receiving is genuine, prefecture-verified Kagoshima wagyu.

What BMS 11 Actually Means

Japanese A5 Wagyu is graded on a marbling scale of 1 to 12. A BMS score of 11 places this Ribeye at the highest tier commercially available. The intramuscular fat at this level is fine, dense, and evenly distributed throughout the muscle — producing the melt-in-your-mouth texture and layered umami depth that defines authentic A5 wagyu at its absolute peak.

Grade: A5 (Yield Grade A + Quality Grade 5) 

BMS: 11  

Cut: Ribeye

Weight: 12oz

Origin: Kagoshima Prefecture, Kyushu, Japan 

Certification: JPGA Certificate included

Traceability: Individual cattle ID

Why Kagoshima A5 Ribeye at BMS 11 Is the Benchmark

The ribeye is the most marbled primal cut on the animal, and no other cut better demonstrates what a prefecture-level wagyu program is truly capable of producing. Kagoshima cattle are known for yielding fat with a particularly low melting point, a characteristic that contributes to the silky texture and clean, lingering finish that sets Kagoshima wagyu apart from other A5 prefectures. At BMS 11, that fat is distributed so finely and densely throughout the ribeye's naturally rich muscle structure that the line between lean and fat becomes almost indistinguishable. What you get is a 12oz cut of extraordinary depth — bold enough in its beef character to satisfy, and refined enough in its fat quality to remind you that this is wagyu operating at a level entirely apart from anything the domestic market produces.

Production at this grade is tightly controlled. BMS 11 ribeye portions from certified Kagoshima A5 programs represent a small fraction of what an already regulated prefectural supply chain produces each year.

Included With Your Order

One 12oz Kagoshima A5 Wagyu Ribeye, vacuum-sealed and flash-frozen, with an official JPGA Wagyu Certificate and individual cattle traceability ID.