Ribeye A4

Origin - Kagoshima Prefecture

• The loin located next to the chuck on the dorsal side of the rib area. The meat is thick and finely textured with a well-marbled quality giving it a robust and full-bodied flavor. Japanese Wagyu Ribeye is ideal for cooking steak, barbecue, stews, sandwich, hot pot, shabu shabu, and sukiyaki.

• Below Japanese Wagyu, A5 lies A4 with more steak chew than the former. Though it has a little less fat than the Wagyu A5, it still holds a unique flavor and just melts into your mouth. Being the second-highest-rated beef, the Wagyu A4 is packed with deliciousness and comes with a unique texture.

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