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A5 Wagyu Ribeye - Saga Prefecture

A5 Wagyu Ribeye - Saga Prefecture

Regular price
$75.00
Sale price
$75.00
Regular price
$102.00
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Unit price
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~Slices will be delivered frozen as wagyu melts at about 27degrees~

Saga Beef is recognized as one of the best brands in Japan ranking with Matsuzaka Beef and Kobe Beef. It is one of the regional agricultural specialties of the Saga Prefecture which boasts a mild climate.

A strict certification standard has been set for all official Saga beef. First, the beef must come from a black-haired Japanese cow grown raised in an agricultural-association-designated farm. Second, it must mark above 7 out of 12 in the Beef Marbling Standard set by the Japan Meat Grading Association. Any meat that does not meet these standards is not considered Saga beef

Saga beef cattle are raised using expert breeding techniques in the rich natural environs of Saga Prefecture. The calm climate, beautiful water and clean air form ideal conditions for cattle rearing. Raised through the careful management of local farmers, the processed meat is distinguished by a beautiful, fine-grained marbling known as tsuya-sashi, or glossy marbling.

 

A5 Wagyu gets its legendary flavor from intense marbling. Get ready for sweet, buttery, decadent delight with every bite. Research shows that beef from Kuroge-washyu contains more Omega-3 and -6 fatty acids, as well as more monounsaturated fatty acids (a.k.a. the good fats) than other kinds of beef. In fact, the unique composition of A5 Wagyu means that it melts at room temperature, so it's no exaggeration when we say it "melts in your mouth." Just another reason why Japanese A5 Wagyu is considered the pinnacle of the beef world.

 

A5 Wagyu is an experience as much as a meal. We recommend cooking your A5 Wagyu one at a time in small strips and eating as you cook to fully savor it. The Japanese cut for 200g is much thinner than the American cuts (< 0.5inches).

Your A5 Wagyu will arrive frozen and can easily be defrosted overnight in the refrigerator. We highly recommend cutting it into thin strips and searing on a stainless steel pan (not over open flame).