Kobe wine beef ribeye steak is one of the rarest Japanese Wagyu experiences you can bring home. This 16oz ribeye comes from Tajima Wagyu cattle raised in Hyōgo Prefecture, Japan, finished on a diet that includes grape lees from local Kobe wineries. With a BMS 11 marbling score, you get dense, finely laced intramuscular fat, a low melting point, and a rich, rounded Wagyu flavor in every slice.

Kobe wine beef is part of the Japanese Black (Tajima) Wagyu family, the same bloodline behind famous Kobe beef. The extended feeding program and wine-fed ration support the luxurious fat quality and texture that Wagyu is known for. The result is a ribeye with an ultra-buttery mouthfeel, gentle sweetness, and a long, savory finish that clearly separates it from standard beef or domestic “Wagyu-style” cattle.

At Destination Wagyu, we select Kobe wine beef ribeye with an eye for authenticity, origin, and visual marbling. This 16oz steak is ideal as a shared centerpiece, letting you taste the difference between true Japanese Wagyu and other premium steaks. Expect a pronounced Wagyu aroma, intense marbling across the eye and cap, and that signature Kobe wine richness that serious Wagyu enthusiasts look for.

Highlights for this Wagyu ribeye:

• Origin: Hyōgo Prefecture, Japan

• Breed: Japanese Black (Tajima Wagyu)

• Program: Kobe Wine Beef – finished on feed including local Kobe wine grape lees

• Grade profile: BMS 11 marbling

• Cut: 16oz boneless ribeye steak, highly marbled Japanese Wagyu ribeye