Such good quality meat. I
"Such good quality meat. I was able to cut into 12 portions and also make a whole jar of delicious tallow from the fat too. The best value wagyu I’ve ever bought!"
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japan
Grading: A5
Free delivery on orders over £150.
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Japanese Wagyu Rib Cap A5 | Towada
Sourced from the celebrated Towada Prefecture in northern Japan, this exceptional A5 Rib Cap is cut from the prized cap of the ribeye - revered for its tenderness and intensely rich marbling. While Kobe is perhaps the most recognised name in Japanese Wagyu, regions such as Towada are equally renowned for producing beef of extraordinary quality, thanks to generations of careful breeding and grain-fed rearing. This cut is graded A5, the highest possible designation, awarded only to beef that achieves exceptional standards across marbling, colour, texture, and fat quality.
The Rib Cap is a cut of striking character, with intricate marbling that melts into the meat during cooking, yielding unrivalled succulence. Its flavour profile is deep, buttery, and nuanced - a harmony of richness and delicacy that has earned Japanese Wagyu global renown. Best enjoyed when seared to medium-rare, the Rib Cap rewards simple cookery, allowing its natural opulence to take centre stage.
An extraordinary expression of Wagyu craftsmanship, this cut invites a dining experience of true refinement.
Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.
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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.
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Overall rating: 4.25 / 5 from 4 reviews.
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"Such good quality meat. I was able to cut into 12 portions and also make a whole jar of delicious tallow from the fat too. The best value wagyu I’ve ever bought!"
"A lot of fat on the cap, which the pictures show a more trimmed cut but I cut off around 400 grams of pure fat. No need to include this when the actual product is A5 and feels like it's 400 grams of wasted money. The actual steak is excellent and incredibly well marbled"
"There's Wagyu, then there is A5 Japanese Wagyu, you can see the difference in the pink flesh and marbling. I first tried Wagyu in Tokyo, and this is the closest I've come to the original Wagyu hit. I tried cooking from raw and after 1hr sousvide, the flavour can only be described as rich and buttery with a smooth texture. Like quality belgian chocolate you do not need much to become full, quality over quantity. My only regret is I did not buy a couple of joints, as at the sale price an ABSOLUTE bargain for the quality of genuine A5 Japanese."
"Perfect marbling and very juicy. However, don’t treat it like normal steak as it can be very chewy. Better to cut into thin slices and put into the pan without any oil. Ideally 1/4 inch or less thick."
