A5 Japanese Kobe Wine Wagyu Ribeye Steak
A5 Japanese Kobe Wine Wagyu Ribeye Steak
A5 and BMS 11
What does this grade mean?
A5 is Japan's top beef grade. Marbling is scored on the 12-point BMS scale; A5 requires BMS 8–12. This cut is BMS 11. It's rich, so plan 4–5 oz per person.
Members Club · Free A5 filet in your first box + free Overnight on every box. Choose your cuts, swap anytime. Explore the Members Club →
How many to order?
This 16 oz cut serves 3–4 as an A5 tasting (4–5 oz of A5 per person).
- Ships frozen in an insulated cooler with ice gel packs, by FedEx. Mon–Thu; order by 12 PM PT to ship the same day
- Arrives perfect. We will always make it right.
- Certificate with every Japanese A5 order
- Same-day delivery in Los Angeles with personal concierge
- Text your concierge (310) 683-7078 · call (310) 683-7076
Complimentary with your order
- $250+Complimentary Wagyu gift
+ free 2-day shipping - $350+Premium gift
- $500+Top-tier gift
+ free next-day shipping
With this in your cart: $60.00 away from a complimentary Wagyu gift + free 2-day shipping
Your gift is chosen in the cart once your order qualifies.
Weight:
16 oz
Origin:
Hyōgo, Japan
Prefecture:
Hyōgo
Processing:
Hand Cut by Artisan Butchers
A5 Japanese Kobe Wine Wagyu Ribeye Steak
The specs
- Origin
- Kobe Wine · Hyōgo, Japan
- Grade
- A5 · BMS 11
- Weight
- 16 oz
- Serves
- 3–4 (4–5 oz of A5 per person)
- Price per oz
- $11.87
- Certificate
- Included with every Japanese order
- Cooking tip
- Thaw in the fridge, bring to room temperature, sear hard in a dry cast-iron pan about a minute a side, salt at the end and slice thin.
- Arrives
- Frozen, in an insulated cooler with ice gel packs
Kobe Wine Beef is a Hyōgo Wagyu brand of Japanese Black cattle fed with Kobe Wine by-products. It is not certified Kobe Beef, and we label it that way.
Compare before you choose
| Cut | Origin · grade | Weight | Serves | Price |
|---|---|---|---|---|
| This cut | Kobe Wine · Hyōgo, Japan · A5 · BMS 11 | 16 oz | 3–4 | $190 |
| A5 Japanese Miyazaki Wagyu Ribeye Steak | Miyazaki, Japan · A5 · BMS 11 | 16 oz | 3–4 | $175 |
| Full Blood Australian Wagyu Ribeye Steak | Australia · Full Blood · marble score 9+ | 16 oz | 2 | $125 |
| Australian Wagyu Boneless Ribeye Steak, 10 oz, Cut from the Tomahawk | Australia · Marble score 6-7 | 10 oz | 1 | $50 |
| Purebred Australian Wagyu Ribeye Steak | Australia · Purebred · marble score 9 | 16 oz | 2 | $110 |
Still deciding? Text your concierge at (310) 683-7078 or call (310) 683-7076 for a personal answer.
Certificate of authenticity
Included with every Japanese order
Every Japanese Wagyu order from Destination Wagyu ships with its certificate of authenticity, so you can see where your beef came from.
Japanese Wagyu
Kobe Wine Ribeye Steak | BMS 11 | 16 oz
A5 Kobe Wine beef ribeye, 16 oz, BMS 11. This boneless ribeye is Japanese A5 Wagyu from Hyogo Prefecture, Japan, raised in the Kobe Wine program. Every A5 Japanese order ships with its JPGA certificate, frozen with ice gel packs via FedEx. Questions? Text your concierge at (310) 683-7078.
Product details
| Cut | Boneless ribeye steak |
|---|---|
| Origin | Hyogo Prefecture, Japan |
| Breed | Japanese Black (Kuroge Washu) |
| Program | Kobe Wine |
| Grade | Japanese A5 |
| Marbling (BMS) | 11 on the 12-point Beef Marbling Standard |
| Weight | 16 oz (1 lb) |
| Certificate | JPGA certificate with the individual cattle ID, included with every A5 Japanese order |
| Ships | Frozen, with ice gel packs, via FedEx 2-Day Air or Overnight |
What Kobe Wine beef is
- Where: Hyogo Prefecture, the same prefecture as the city of Kobe, at a ranch certified by the Kobe Wine Beef Council.
- Breed: Japanese Black (Kuroge Washu) cattle.
- How it's finished: on feed that includes grape pomace, the skins and pulp left over from making Kobe Wine.
- What it isn't: Kobe Wine beef is its own program. It is not certified Kobe Beef, and we never sell it as such.
See every cut from the program in our Kobe Wine Wagyu collection, or read how it compares in Miyazaki vs Kobe Wine vs Kagoshima.
Flavor and texture
At BMS 11, fine intramuscular fat runs through both the eye and the cap of this ribeye. The fat melts at a low temperature, so each slice eats soft and buttery, with a gentle sweetness and a long, savory finish. The cap is the softest, most marbled part; the eye is a little firmer and beefier.
Because A5 is far richer than a USDA steak, plan on a few thin slices per guest rather than a full steak each.
How to cook an A5 Kobe Wine ribeye
- Thaw in the fridge. 24 to 36 hours, still sealed. Never in warm water or the microwave.
- Portion while cold. Cut the 16 oz steak into 4 to 5 oz pieces. Keep a piece of cap with each portion so everyone tastes both muscles.
- Trim a little fat. Cut a small piece of the outer fat and melt it in the pan instead of oil.
- Sear hot and fast. Use a very hot cast iron or carbon steel pan. Salt just before cooking, then sear 45 to 90 seconds per side, to about 125 to 130°F.
- Rest and slice. Rest 3 minutes, slice thin across the grain and finish with flaky salt.
New to A5? Start with our beginner's guide to cooking A5 Wagyu at home.
Authenticity
Every A5 Japanese order ships with its certificate from the Japan Prefectural Gyusho Association (JPGA), showing the individual cattle ID, so you can trace your beef to the animal it came from. See an example on our certificates page.
Shipping, storage and our promise
We pack your ribeye frozen in insulated packaging with ice gel packs and ship it via FedEx 2-Day Air or Overnight. Slight thawing in transit is normal. Keep it frozen until the day before you cook.
- Los Angeles: same-day delivery is available. Text your concierge to arrange it.
- Free shipping: orders of $250 or more ship free by 2-day air.
- Our promise: every order arrives perfect, and if anything isn't right, we will always make it right.
Details are in our shipping policy. Ordering for Christmas? Order by Friday, December 18, and choose overnight shipping that week.
Compare ribeyes
- A5 Japanese Miyazaki Wagyu Ribeye: Miyazaki Prefecture, 16 oz, BMS 11.
- A5 Japanese Kagoshima Wagyu Ribeye: Kagoshima Prefecture, BMS 11.
- A5 Kobe Wine Wagyu 3-Cut Box: three Kobe Wine cuts in one box.
Our Packaging
Temperature-Controlled Insulation
Each order is carefully packed in an insulated foam cooler to maintain optimal temperatures throughout transit.
Frozen for Peak Freshness
We use ice gel packs to keep your Wagyu chilled and pristine—so it arrives as fresh as the day it was packed.
Durable, Reinforced Shipping
Our sturdy packaging protects your marbled cuts from damage during transport, ensuring a flawless unboxing experience. We stand by our commitment to quality and excellence. Every order arrives perfect. We will always make it right.
How to Cook
Frequently Asked Questions
Your order ships frozen via FedEx 2nd Day Air or FedEx Overnight, Monday through Thursday, for weekday delivery. Orders placed by 12 PM PT ship the same day; Thursday shipments go overnight only. Orders of $250 or more ship free by FedEx 2nd Day Air.
Each shipment is packed in an insulated cooler with ice gel packs. The beef usually arrives frozen. Slight thawing in transit is normal, does not affect quality, and the beef can be safely refrozen, though each refreeze slightly reduces quality, so thaw only what you plan to cook.
Every cut is blast frozen and vacuum sealed before it ships. In Los Angeles, same-day delivery is available: text your concierge at (310) 683-7078.
We name the origin of every cut. Our Japanese A5 Wagyu comes from Miyazaki, Kagoshima and Hyogo (Kobe Wine), and our Australian Wagyu from established Australian farms, named on each product page. We work directly with farms and their long-standing distributors, and every Japanese A5 order ships with its certificate of authenticity.
Every cut is labeled with its origin and grade, Japanese A5 orders include a certificate of authenticity, and our concierge can help you choose by text at (310) 683-7078. Every order arrives perfect, and if anything isn't right, we will always make it right.
Every order arrives perfect, and if anything isn't right, we will always make it right. Email us at contact@destinationwagyu.com, call (310) 683-7076, or text your concierge at (310) 683-7078.
Wagyu calves start on pasture and grass, then move to a long grain-finishing period of rice straw, corn and barley that builds Wagyu marbling. Japanese A5 cattle are typically grain-finished for well over a year. Australian Wagyu feeding varies by farm and is listed on each product page.