Matsusaka A5+ Wagyu Ribeye Bone-In


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This cut of Rib Shin (リブ芯) has its bone shaped like a small tomahawk steak. It's shape is rounded, with fat in between its cap and eye hence the one of a kind flavor in every bite. Product: Matsusaka, Mie Prefecture Origin: Japan

Thickness : 3/4 -inch thick cut
Yield and Quality Grade : A5+ BMS-10


Matsusaka Prefecture

Famously known in Osaka, served in Matsusakagyu Yakiniku M--, this luxurious brand is included in the three Sandai Wagyū, the "three big beefs" together with Kobe and Omi. Only Japanese Kuroge (black cattle ) is reared and cuts of meat need to pass the strict standards in order to be sold as the ‘Matsusaka’.