Japanese A5 Wagyu Ribeye Steaks, (3/16 Oz. Steaks), 3 Total Packs, 3 Lbs. Total
Your Price
Features:
- 3x 16oz A5 Wagyu Japanese A5 Wagyu Steaks
- Imported from the Kagoshima prefecture in Japan
- Ships Uncooked & Frozen
- Ships UPS 2nd Day Air
Delivery
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Arrives approximately 2 - 3 business days from time of order.
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Arrives approximately 2 - 3 business days from time of order.
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Item ships in plain package.
Product Details
The A5 grading in Japan is only awarded to a small percentage of Japan's total beef and refers to the beef with the highest marbling content. The Japanese beef grading scale is quite different from the USDA scale of Select, Choice and Prime. In Japan, there are 12 different categories of beef quality with the “A5” grade being the best of the very best.
Authentic Wagyu's Japanese A5 is imported from Kagoshima, Japan which is located in the far south of Japan. The Kagoshima prefecture is collectively responsible for around 20% of Japan's Kuroge Wagyu cattle, the Wagyu breed that produces Japanese A5 Wagyu. Kagoshima's consistent temperate climate and ecology are well-suited for raising healthy cattle with low stress levels, a necessary component of achieving A5 quality. Kagoshima Wagyu took the top prize at "The Wagyu Olympics" this year based on overall contest scores. You could say that Kagoshima's A5 Wagyu is the best beef in Japan right now!
Specifications
Nutritional Information
Serving Size: 4.0 (113.0 Gram)
Servings per Container: 12
| Amount Per Serving | % Daily Value |
|---|---|
| Calories: 390 kcal | |
| Total Fat: 37 grm | 47% |
| Saturated Fat: 12 grm | 60% |
| Trans Fat: 2 grm | |
| Cholesterol: 70 mg | 23% |
| Sodium: 60 mg | 3% |
| Total Carbohydrate: 0 grm | 0% |
| Dietary Fiber: 0 grm | 0% |
| Total Sugars: 0 grm | 0% |
| Added Sugars: 0 grm | 0% |
| Protein: 20 grm | |
| Vitamin D: 0 mcg | 0% |
| Calcium: 0 mg | 0% |
| Iron: 0 mg | 0% |
| Potassium: 0 mg | 0% |
Disclaimer
Shipping & Returns
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|---|---|
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| Tuesday | Thursday |
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| Friday | Wednesday |
| Saturday | Wednesday |
| Sunday | Wednesday |
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