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Grading: A5 BMS 12

Kagoshima Japanese Wagyu Ribeye A5 BMS 12

Kagoshima Japanese Wagyu Ribeye A5 BMS 12

Regular price £400.00
Regular price £520.00 Sale price £400.00
Sale Sold out
From 2.8kg Serves 14 (estimate based on 200g per portion)

Free delivery on orders over £150.

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about this product

Wagyu from the Kagoshima prefecture is rare and incredibly sought-after. Winner of the prestigious Japanese ‘Wagyu Olympics’ in 2017 and 2022, Kagoshima Wagyu is unparalleled in quality and consistency, with a creamy marbling and butter-soft texture. Produced in the Kyushu island of Japan, the cattle boast a 70% A5 grading, a standard unique to Kagoshima. 

Origin: Japan

Breed: Wagyu Kagoshima

Prefecture: Kagoshima

Grading: A5- Yield grade (A to C) is the ratio of meat to the total carcass weight. Meat quality grade (1 to 5). The four criteria are: fat marbling, the brightness of the meat; texture, and the brightness of the fat.

Marbling Score: BMS 12

how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at homedining@tomhixson.co.uk.

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email wholesale@tomhixson.co.uk.

Good for
Grill

Grill

Roasting

Roasting

Broilling

Broilling

Pan-frying

Pan-frying

RIBEYE
RIBEYE

The beef Ribeye is carved from the fore rib of the cow, boasting an abundance of marbling resulting in rich flavours and juiciness. The Ribeye contains the highest amount of marbling when compared to the other prime cuts, allowing the intermuscular fats to render during cooking, releasing a depth of flavour and juiciness within the meat.