Ribeye Steak | A5 Kobe Beef (Wine Fed) Lamb Rack Once cooled slightly

Once cooled slightly

specially when it comes to A5 beef

Braising or sous vide are also excellent options for ensuring tenderness in this leaner cut

designed to impress even the most discerning palates

Experience the extraordinary taste of Margra Lamb

Ribeye Steak | A5 Kobe Beef (Wine Fed) Lamb Rack Once cooled slightlyFor 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