Ribeye A5 BMS 9

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.

• The highest yield grade and meat quality grade for Wagyu beef is A5, where A represents the yield grade, and 5 represents the meat quality grade. A5 Wagyu beef denotes meat with ideal firmness and texture, coloring, yield, and beef marbling score.

• Beef Marbling Score (BMS) is a system used to grade the quality of beef based on the amount of intramuscular fat in the meat. The BMS ranges from 1 to 12, with 12 being the highest grade. The higher the score, the more marbling the meat has, and the better the quality.

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