Japan'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 portion is cut to roughly 1cm. Thin Wagyu rewards quick cooking: hot pan, no oil, sixty to ninety seconds a side, salt at the table. Cooked any longer and the marbling renders out.

Flash-frozen after cutting to hold the colour and the fat structure, then shipped on a cold chain so the steak you defrost looks the same as the one we wrapped.

Serve one per person, with rice, a sharp pickle, or simply a wedge of lemon. Wagyu at this grade does not need a sauce.

Tasting Notes

Buttery, sweet, deeply umami. The fat carries the flavour, the lean adds the bite.

Serving and Pairings

Cooking: hot dry pan, 60-90 seconds per side. Rest two minutes. Slice and salt at the table.

Serving

• Steamed short-grain rice
• Pickled daikon or ginger
• Maldon salt and a wedge of lemon
• Wasabi and soy on the side

Pairings

• Junmai Daiginjo sake, served chilled
• Aged Burgundy or Barolo
• Champagne Blanc de Blancs to cut the fat

Note: this 200g portion is cut to roughly 1cm thin, designed for quick high-heat cooking.

Storage

Keep frozen at -18°C or below. Once thawed, do not refreeze. Cook from chilled state for best results.