A5 Japanese Miyazaki Wagyu Ribeye Steak
A5 Japanese Miyazaki 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.
JPGA certified · Arrives perfect · Ships Mon–Thu
$75 from a free Wagyu gift + free 2-Day
Ships Mon–Thu · order by 12 PM PT · LA same-day
Arrives perfect. We will always make it right. · Call (310) 683-7076 · Text (310) 683-7078
JPGA certificate of authenticity included · Learn more
Call (310) 683-7076 · Text (310) 683-7078 · LA same-day
Ships Mon–Thu · Arrives perfect · JPGA certificate
Weight:
16 oz
Origin:
Japanese
Prefecture:
Miyazaki
Processing:
Hand Cut by Artisan Butchers
A5 Japanese Miyazaki Wagyu Ribeye Steak
The specs
- Origin
- Miyazaki, Japan
- Grade
- A5 · BMS 11
- Weight
- 16 oz
- Serves
- 3–4 (4–5 oz of A5 per person)
- Price per oz
- $10.93
- 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
Compare before you choose
| Cut | Origin · grade | Weight | Serves | Price |
|---|---|---|---|---|
| This cut | 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 | Australia · Marble score 6-7 | 10 oz | 1 | $50 |
| Purebred Australian Wagyu Ribeye Steak | Australia · Purebred · marble score 9 | 16 oz | 2 | $110 |
| Kagoshima Ribeye Steak | Kagoshima, Japan · A5 · BMS 11 | 12 oz | 2–3 | $125 |
Still deciding? Text your concierge at (310) 683-7078 or call (310) 683-7076 for a personal answer.
Japanese Wagyu
Miyazaki Ribeye Steak | BMS 11 | 16 oz
A5 Japanese Miyazaki Wagyu ribeye, 16 oz, BMS 11. This boneless ribeye comes from Miyazaki Prefecture on the island of Kyushu, Japan, and is graded A5 under the Japanese Meat Grading Association system. Every A5 Japanese order from Destination Wagyu ships with its JPGA certificate, frozen with ice gel packs via FedEx. Questions before you order? Text your concierge at (310) 683-7078.
Product details
| Cut | Boneless ribeye steak |
|---|---|
| Origin | Miyazaki Prefecture, Kyushu, Japan |
| Breed | Japanese Black (Kuroge Washu) |
| 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 in insulated packaging, via FedEx 2-Day Air or Overnight |
Why Miyazaki
Miyazaki Wagyu won the Prime Minister's Award at four consecutive National Wagyu competitions (2007, 2012, 2017 and 2022). The competition is held every five years and judges cattle from every prefecture in Japan.
Miyazaki Beef comes from Japanese Black (Kuroge Washu) cattle born and raised in Miyazaki. The prefecture's breeding bulls are developed by combining Japan's three major lines: Kedaka, Ito and Tajima, the line known for meat quality. If you want to taste A5 from the prefecture with that record, the ribeye is the most familiar place to start. Shop the full Miyazaki A5 Wagyu collection.
Flavor and texture
A BMS 11 ribeye carries fine, evenly spread intramuscular fat through the eye and the cap. The fat melts at a low temperature, so the steak eats soft and buttery with a clean, beefy finish. A5 is much richer than a USDA steak, so most guests prefer a few thin slices rather than a full portion. Read what BMS means for how marbling is scored.
How to cook an A5 Miyazaki ribeye
- Thaw slowly. Leave the sealed steak in the refrigerator for 24 to 36 hours. Don't thaw it in the microwave or in warm water.
- Portion first. Cut the 16 oz ribeye into 4 to 5 oz pieces, or into strips about 3/4 inch thick, before it hits the pan.
- Dry and season. Pat it dry and let it sit out for about 20 minutes. Season with flaky salt just before cooking.
- Sear hot and fast. Heat a cast iron or carbon steel pan until very hot. No oil is needed, because the steak renders its own fat. Sear for 45 to 90 seconds per side, to about 125 to 130°F for medium-rare.
- Rest and slice. Rest for 3 minutes, slice thin across the grain and serve right away.
More technique is in our guide to cooking Wagyu steak. For portions, see how much Wagyu per person.
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 and doesn't affect quality. Keep it in the freezer until the day before you cook it. In Los Angeles, same-day delivery is available: text your concierge to arrange it. Orders of $250 or more ship free by 2-day air. 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? For Christmas delivery in the contiguous US, order by Monday, December 21 at 12 PM PT for free 2-Day on orders of $250 or more, or by Tuesday, December 22 at 12 PM PT for free Overnight on orders of $500 or more. Our last delivery day before Christmas is Wednesday, December 23. Choose your delivery date in the cart.
Compare ribeyes
- A5 Japanese Kobe Wine Wagyu Ribeye: Hyogo Prefecture, 16 oz, BMS 11, Japanese Black cattle finished on feed that includes grape pomace from Kobe Wine.
- A5 Japanese Kagoshima Wagyu Ribeye: Kagoshima Prefecture, 12 oz, BMS 11.
- A5 Miyazaki Wagyu Tasting Collection: this ribeye plus the Miyazaki NY Striploin and two Petite Filets, 34 oz.
- Giving it as a gift? See our Wagyu gift boxes.
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.
