A4 / A5 和牛 Wagyu Striploin or Ribeye Steak (20mm thk, 280-300g)
Price range: $96.60 through $110.40 w GST
A4 / A5 和牛サーロイン / リブアイステーキ
The Classic Wagyu Experience — Rich, Juicy, Unforgettable
Savour the deep umami and buttery tenderness of authentic Japanese A4 / A5 和牛 Striploin or Ribeye Steaks, each precision-cut to 20mm thickness — ideal for a beautiful sear and a luxuriously juicy bite. These cuts are beloved for their rich marbling and balanced fat content, delivering the signature melt-in-your-mouth sensation wagyu is known for.
When heated to 80°C, Japanese Wagyu releases a distinctive Wagyu aroma (和牛香) — a unique fragrance only found in purebred Wagyu, never in other beef. This aroma, along with the lower melting point of Wagyu fat and intense umami flavour, is what sets A4 and A5-grade Wagyu apart as the pinnacle of Japanese beef grading.
Choose striploin for a more balanced chew with a juicy bite, or go for ribeye if you prefer a more luxurious and intensely marbled steak.
. Learn more about Fave.* Price is estimated, as each cut may weight differently. Final cut weight and price will be advised via WhatsApp upon order. Read more below .
Product Highlights
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- Cut: Striploin / Ribeye
- Grade: A4 / A5 Japanese Wagyu
- Thickness: ~20mm
- Weight: Approx. 280–300g per steak
- Format: Vacuum-packed & frozen
- Origin: Japan (region may vary)
- Cooking Style: Pan-sear, grill, or sous-vide to medium rare
- Serving Suggestion: Best with salt & pepper, or paired with wasabi soy, truffle butter, or a bold red wine
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Delivery Information
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- Standard delivery within 3 working days of order placement
- Order cut-off time: 4 PM. Orders after 4 PM will be processed the next working day
- Need it faster? WhatsApp us to arrange next-day delivery ($30 fee)
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Unparalleled quality. Unmistakable aroma. Undeniably Wagyu.
Limited monthly quantities — secure your steak night upgrade today.
Estimation for
Thickness &
Weight
We will advice on the final cut weights upon confirmation of your order.
To truly enjoy the Umami flavour of the Japanese Wagyu Steak with its melt-in-your-mouth sensation, we would recommend a minimum steak cut thickness of 15mm. So that there’s enough time to shear the outside of the wagyu, while letting the heat to soften the marbling, without overcooking it.
