Japanese Wagyu Rib Cap, A5, BMS 10-12, Frozen, +/-2.1kg

Indulge in the exquisite taste and unparalleled tenderness of Japanese Wagyu Rib Cap, A5, BMS 10-12. This exceptional cut of beef is renowned for its incredible flavour and succulence, making it a true delicacy.

Nestled around the upper portion of the Wagyu ribeye joint, the rib cap muscle is hailed as the pinnacle of flavour and tenderness within a ribeye steak. However, when separated from the ribeye, the rib cap unveils itself as a standalone gem, offering a harmonious combination of ribeye's depth and the luxurious tenderness reminiscent of sirloin.

Japanese Wagyu, renowned for its richness and decadence, is an extraordinary meat that will leave a lasting impression. Until recently, this culinary treasure was a rarity in the UK, making it a truly exclusive indulgence. The cattle responsible for this exceptional beef are meticulously raised under strict regulations, ensuring their diet is rich in wheat and corn. This careful attention to detail results in meat unlike any other in the world.

The hallmark of Japanese Wagyu lies in its mesmerising marbling. The intricate webs of fat intricately woven throughout the meat dissolve during the cooking process, imparting a depth of flavour that is unrivaled. As each luscious bite melts in your mouth, the meat's velvety texture adds another dimension to the overall experience, elevating it to new culinary heights.

Savouring Japanese Wagyu Rib Cap, A5, BMS 10-12 is a true sensory adventure. The interplay of marbled fat and meat creates a symphony of flavours that dance on your palate, captivating your taste buds with each bite. With its exceptional richness, a little goes a long way, making this indulgence all the more special.

Prepare to embark on a gastronomic journey like no other with Japanese Wagyu Rib Cap, A5, BMS 10-12. Its unmatched flavour, tenderness and melt-in-the-mouth texture will redefine your perception of fine dining. Experience the unparalleled luxury of Japanese Wagyu and discover why it is regarded as one of the world's most coveted meats.

Please note there is a very high percentage of fat in the rib cap (about 50%-60%).