Ribeye Steak | A5 Miyazakigyu Japanese Wagyu | BMS 10-12 Sauces We chose them for their

We chose them for their artisanal

resulting in a silky texture

" a process that can add excess water weight and dilute the natural flavor of the meat

dry-aged for a minimum of 45 days (often up to 65)

melt-in-your-mouth texture with a deep

Ribeye Steak | A5 Miyazakigyu Japanese Wagyu | BMS 10-12 Sauces We chose them for theirExperience the pinnacle of beef craftsmanship with our Miyazaki Gyu A5 Boneless Ribeyethe crown jewel of Japanese Wagyu and the most awarded beef program in the world. Sourced exclusively from the Miyazaki Prefecture in southern Japan, this ribeye is the product of meticulous cattle raising, strict genetic selection, and a feeding program designed to achieve extraordinary marbling and depth of flavor. THE MIYAZAKI GYU DIFFERENCE Every five years,