Japanese Wagyu A4/A5 Ribeye (kg)
190,00€
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The sirloin is extracted from the hindquarter area, between the loin and the picanha. It is a long muscle, with dense fibres, with reduced external fat but, in Japanese Wagyu A4/A5, with intramuscular marbling (BMS 8–12) homogeneously distributed throughout the entire cut. This even distribution makes it particularly suitable for medium-thick steaks.
Origin: Miyazaki and Kagoshima
Available in Miyazaki-gyu A5 and Kagoshima-gyu A4 — both provinces on the island of Kyushu, with full traceability and JMGA (Japan Meat Grading Association) certification.
Benefits
- BMS 8–12 marbling with even distribution throughout the cut
- Versatile cut: grill, pan-fry, sous-vide and tataki
- Intense flavour with a clean finish — no excess residual fat on the plate
- Firm texture with tenderness that does not require marinating
- Available as a whole piece or sliced into steaks
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Provenance
- Origin
- Kobe, Japan
- Creation
- Kobe, Japan
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Steaks 2 cm thick: 90–120 seconds per side
- Recommended Method
- Cast iron skillet at 200–220ºC, no added fat. Sliced thinly and briefly seared, it also serves as a base for tataki. Do not cook well done.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
