Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g Mushroom & Truffle Sauce Packed in: olive oil

Packed in: olive oil

suitable for catering

Let the slices come up to room temperature for around fifteen minutes before serving so the fat softens and the flavour opens

The eggs possess a deep onyx to charcoal grey color with a soft

200g: cured and smoked low and slow for a silky

Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g Mushroom & Truffle Sauce Packed in: olive oilJapan's A5 Wagyu ribeye, the grade where fat outweighs lean. BMS 10 12 marbling collapses into butter the moment it hits a hot dry pan. Sliced thin, ninety seconds a side, salt at the table. One steak, one plate, a weeknight that feels like an occasion. A5 is the top grade in the Japanese system. BMS 10 12 is the highest marbling tier within it. Together they describe a ribeye where the fat outweighs the lean and melts on contact with heat. This 200g