Ribeye Steak | A5 Kobe Beef (Wine Fed) value Cut against the grain

Cut against the grain

Where is this steak sourced from

Smoked Brisket

**Also contains a blend of Chicken

CITRIC ACID

Ribeye Steak | A5 Kobe Beef (Wine Fed) value Cut against the grainFor a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe. Kobe beef may be the most miss understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops