Iwate A5 Wagyu Ribeye
- Always cut-to-order by an artisanal butcher
- Free delivery on orders over $250
The Ultimate Ribeye Experience
Our Iwate Wagyu beef ribeye is the definition of indulgence: a beautifully marbled, intensely flavourful steak sourced from full-blood Kuroge Washu cattle raised in Japan’s Iwate Prefecture. This region’s pure mountain water, cool climate, and centuries-old farming traditions create the best conditions for ribeye with decadent shimofuri marbling and deep, savoury umami.
Each steak is rich, buttery, and tender, with fat so clean and high in oleic acid that it melts at the slightest heat. If you’re looking for the most luxurious, flavour-forward Wagyu experience, this ribeye is unmatched in its depth, juiciness, and melt-in-your-mouth texture.
Quick Facts: Region, Breed & Marbling
- Where it comes from: Produced in Japan’s northern Iwate Prefecture, known for its pristine farmland, clean water, and ideal Wagyu-raising climate.
- Cattle lineage: Sourced exclusively from certified full-blood Japanese Black (Kuroge Washu) cattle.
- Marbling profile: Snow-like intramuscular marbling that melts into luscious flavour as it cooks.
- Flavour & mouthfeel: Intensely savoury with a smooth, buttery finish thanks to naturally high oleic-acid fat.
- Farming practices: Raised in small herds; hormone-free, sustainably managed, and fully traceable from farm to butcher.
Top Preparation Tips & Chef Advice
Iwate Wagyu ribeye shines when treated simply, allowing its marbling and natural umami to take centre stage. Follow these steps for a restaurant-quality finish every time:
- Bring to room temperature: Let the ribeye rest at room temp for 30–45 minutes so it cooks evenly and the marbling renders smoothly.
- Season simply: A generous pinch of kosher salt and cracked black pepper is all you need; the Wagyu’s natural richness does the heavy lifting.
- Preheat your pan: Use a very hot cast-iron skillet to develop a deep, even sear without pushing the internal temperature too high.
- Sear each side: Cook for 1.5–2 minutes per side to build a golden crust while keeping the centre rosy and tender.
- Aim for the right internal temperature: For the ideal Wagyu texture, pull the ribeye from the heat at 48–52°C (118–125°F). It will rise a few degrees as it rests, finishing at a perfect medium-rare.
- Finish with butter: Reduce the heat, add a knob of butter, and baste gently for added richness.
- Rest before slicing: Let the steak rest for 5–10 minutes to retain its juices and create that signature melt-in-your-mouth finish.
Perfect Sides & Pairings for This Cut
Our Iwate Wagyu ribeye needs sides that highlight its buttery texture without overpowering it. These pairings bring out the steak’s natural depth while creating a balanced, steakhouse-worthy plate:
- Crispy Tallow Potatoes: Roasted in Wagyu or beef tallow until golden and crunchy, they pair perfectly with the ribeye’s buttery richness.
- Steak Caesar Salad: Crisp romaine, sharp parmesan, and creamy dressing offer a refreshing contrast to the ribeye’s luxurious marbling.
- Pancetta Roasted Brussels Sprouts: Smoky, caramelized sprouts with salty pancetta cut beautifully through the steak’s buttery fat.
- Wild Mushroom Sauté: Earthy mushrooms, especially shiitake, maitake, or oyster, bring out the ribeye’s natural umami and savoury depth.
Shipping, Freezing & Storage Recommendations
- Cut and packed the day your order is prepared
- Individually vacuum-sealed to protect its marbling and signature tenderness during transit
- Shipped in insulated packaging to keep your steak perfectly chilled from our shop to your doorstep
- Fast, next-day delivery across Toronto and the GTA
- Refrigerate in its sealed package for several days, or place directly in the freezer to preserve quality for the long term.
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FAQ – Everything You’re Curious About
What makes Iwate Wagyu ribeye richer than other cuts?
Iwate Wagyu ribeye has exceptional shimofuri marbling, which melts during cooking and creates a deep, buttery richness that outshines leaner cuts. Its naturally high oleic-acid fat gives it a luxurious flavour and unmatched juiciness.
What pan-sear and finishing method works best for ribeye?
A hot cast-iron skillet is ideal. Start with a quick sear on each side to build a caramelized crust, then lower the heat and baste with butter for a glossy, aromatic finish. This keeps the centre tender while highlighting the steak’s signature richness.
How do I prevent flare-ups if I choose to grill this cut?
Wagyu’s abundant marbling can drip onto the flames, so grill over medium heat and keep a “cool zone” on the grill to move the steak if needed. Avoid pressing down on the meat, and let the fat render gently for an even cook.
What portion size per person do you recommend for ribeye?
Wagyu is richer than standard beef, so 6–8 ounces per person is typically plenty for a satisfying serving. For heartier appetites or special occasions, up your portion size to 10–12 ounces.