Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g Mushroom & Truffle Sauce Velvety and rich

Velvety and rich

super-frozen for transit of French Macaron Assortment

Long sliced

200g: cured and smoked low and slow for a silky

Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g Mushroom & Truffle Sauce Velvety and richJapan's A5 Wagyu ribeye, the grade where fat outweighs lean. BMS 10 12 marbling collapses into butter the moment it hits a hot dry pan. Sliced thin, ninety seconds a side, salt at the table. One steak, one plate, a weeknight that feels like an occasion. A5 is the top grade in the Japanese system. BMS 10 12 is the highest marbling tier within it. Together they describe a ribeye where the fat outweighs the lean and melts on contact with heat. This 200g