Ribeye Steak | A5 Kobe Beef (Wine Fed) value CITRIC ACID

CITRIC ACID

Cut against the grain

The Wagyu breed does have a distinct flavor to go with the additional tenderness

made with a special alloy steel with over 63 Layers Nickel Damascus Steel

DO NOT leave soaking in water

Ribeye Steak | A5 Kobe Beef (Wine Fed) value CITRIC ACIDFor a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe. Kobe beef may be the most miss understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops