How To Cook A5 Wagyu Ribeye

ribeye cooking suggestions and serving size

Experience the pinnacle of beef craftsmanship with our Miyazaki-Gyu A5 Boneless Ribeye — the crown jewel of Japanese Wagyu. Sourced exclusively from the Miyazaki Prefecture, this beef comes from cattle raised with meticulous care, earning Miyazaki-Gyu the title of Wagyu Olympics champion multiple times.

With a Beef Marbling Score (BMS) of 10–12, every cut boasts exquisite marbling that melts into the meat as it cooks, delivering an unparalleled buttery texture and depth of flavor. Each ribeye is hand-selected, expertly butchered, and wet-aged for at least 30 days to enhance tenderness and richness.

Our A5 ribeye is 100% traceable, hormone- and antibiotic-free, and sourced from small, award-winning farms. Every steak is individually vacuum-sealed for maximum freshness, ensuring it arrives to you in perfect condition whether shipped nationwide or picked up from our boutique.

Perfect for the grill, cast iron, or even sliced thin for a decadent shabu-shabu, the Miyazaki-Gyu A5 Boneless Ribeye isn’t just a steak — it’s a culinary event.

Key Details:

Origin: Miyazaki Prefecture, Japan
Grade: A5 (Highest possible Japanese beef grade)
BMS: 10–12
Cut: Boneless Ribeye
Hand-cut & vacuum-sealed
Hormone & antibiotic free

Elevate your next meal into an unforgettable experience with the world’s finest ribeye.

Learn about how we label beef and beef grading standards.

Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses.

ABOUT OUR A5 MIYAZAKI WAGYU RIBEYE

A5 Miyazaki beef is measured on five factors:

Marbling
Meat color and brightness
Firmness
Texture of meat
Color, luster and quality of fat

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.

THE MIYAZAKI-GYU DIFFERENCE

At Meat N' Bone we made the conscious decision of selling not only Miyazaki Wagyu A5 but Miyazaki Gyu, because it is the best in the world. Other Wagyu produced from the area that does not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture."

All Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu. Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.

Every five years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.

You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.

NEVER HAD A5 WAGYU RIBEYE BEFORE?

At first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That said, it is recommended to pay close attention so that you do not burn or overcook your steaks.

Best Cooked: Medium-Rare, Medium, Medium-Well

Source: Miyazaki, Japan

COOKING AT HOME

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Ribeye Steak | A5 Miyazakigyu Japanese Wagyu

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