Ribeye Steak | A5 Kobe Beef (Wine Fed) 20-30 then grill or roast for

then grill or roast for a vibrant

Perfect for adventurous steak lovers looking to go beyond traditional ribeyes and filets

You can portion them yourself by bending at the joint and cutting through with a paring knife

The tenderloin is the most lean

It pairs well with Cajun or Creole spices

Ribeye Steak | A5 Kobe Beef (Wine Fed) 20-30 then grill or roast forFor a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe. Kobe beef may be the most miss understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops