Ribeye Steak | Japanese Kokusan Wagyu BMS 8-9 10-25 For even richer marbling and

For even richer marbling and buttery texture

fed for longer periods at a slower pace than typical commercial Wagyu

The legacy of Kagawa's ancient name

cut from the center of the ribcage

This knife is a great gateway into the world of Japanese knives

Ribeye Steak | Japanese Kokusan Wagyu BMS 8-9 10-25 For even richer marbling andRibeye is highly sought after due to its rich marbling and tender meat. The marbling, fat interspersed with the muscle, enhances flavor and tenderness. The marbling of the Ribeye defines the BMS score and even the grading of the whole cow. So this is the cut of the steer where you will see the LARGEST difference between BMS scores. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it