A5 Japanese Wagyu Ribeye Roast (Boneless)

With A5 Wagyu, the marbling is so dense that the fat begins to soften at room temperature — that’s a sign of true Japanese Wagyu.

Refrigerate up to 5 days or freeze vacuum-sealed for up to 12 months. Thaw large cuts slowly in the fridge, allowing 24 hours per 5 lbs.

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