{"product_id":"kagoshima-wagyu-a5-ribeye-16oz","title":"Kagoshima Wagyu A5 Ribeye 16oz","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eKagoshima · A5 Wagyu Ribeye\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eKagoshima Wagyu A5 Ribeye\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Kagoshima — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Kagoshima Wagyu?\u003c\/strong\u003e\u003cbr\u003eKagoshima Wagyu is Japanese beef raised in Kagoshima, in southern Japan — one of the country's main wagyu regions. This is an A5 ribeye: A5 is the top grade in Japan's beef grading system, given for the highest yield and the highest marbling score. The cut shows the fine, even marbling (sashi) that runs through the meat rather than sitting around it.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThat marbling is what separates wagyu from Western beef. The intramuscular fat melts at a low temperature, so the meat turns tender and rich on the tongue — a little goes a long way. Each ribeye is 16oz, frozen and vacuum-sealed, enough for two.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eKagoshima, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eKagoshima Wagyu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eRibeye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eA5 (highest Japanese beef grade)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e16oz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServes\u003c\/td\u003e\n\u003ctd\u003e2 people\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFrozen, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eThaw in the refrigerator overnight, then bring to room temperature before cooking. A5 wagyu is rich, so thin slices seared hot and fast suit it better than a thick Western-style steak — a hot pan or grill, a minute or so a side, salt at the end. Slice against the grain and serve in small portions. It also works cut thin for sukiyaki or shabu-shabu.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Ships frozen and vacuum-sealed. Thaw in the refrigerator; do not refreeze after thawing. Bring to room temperature before cooking and don't overcook — the fat is the point. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":40112018030758,"sku":"WAG6483","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/AdobeStock_342534835copy.jpg?v=1766428635","url":"https:\/\/hokkaidouni.com\/products\/kagoshima-wagyu-a5-ribeye-16oz","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}