Skip to the beginning of the images gallery

Description

Kobe beef refers to meat from Tajima-gyu cows certified by the Kobe Beef Distribution & Promotion Council. Only purebred Tajima-gyu cows are capable of producing the supreme deliciousness of Kobe Beef. Tajima-gyu cows, the "motoushi" or purebred seedstock cattle, have maintained a pure bloodline since the Edo period (1615 to 1867) to the present day. Protecting this lineage has also meant protecting its delicious taste, and this contributes to the high cost of producing this delicacy.

Although Kobe beef delights the palates of people around the world, it is less than about 0.2% of total beef consumption in Japan. This scarcity is another factor contributing to its high price.

Designated producers in Hyogo Prefecture devote a lot of love to breeding and raising pureblood "Tajima-gyu", even among them only a chosen few that satisfy specific quality criteria deserve the tile "Kobe Beef".

Considered by many the superior steak, Kobe is simply the most sought-after beef on the planet. All meat purveyors of Kobe Beef operate under exclusive license from the Kobe Beef Marketing & Distribution Promotion Association. Grand Western is a retailer of Authentic Kobe.

Grade: A5.
Marbeling Score: 8-12.
Breed: Japanese Black "Kuroge".
Weight 1/2" Thick: 12 - 16 oz avg Steak.
Weight 1" Thick: 20 - 24 oz avg Steak.
Weight Whole Loin: Special Order Only.
Cattle Origin: Hyogo, Japan.
Packaging: Individually wrapped & vacuum sealed.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Cast-Iron Sear for Kobe A5 Wagyu Ribeye

Bring Steak to Room Temperature
Let Kobe A5 ribeye rest at room temperature for 20–30 minutes. A5 cooks extremely fast and should never be cold when searing.
Portion the Steak
Cut steak into 3–4 oz (85–113 g) portions. Authentic Japanese tradition serves A5 in small, rich bites.
Season Very Lightly
Pat dry and season only with salt. A5’s delicate marbling provides all the flavor needed.
Preheat the Cast-Iron Skillet
Heat skillet over medium heat until hot. Do not add oil — Kobe A5 renders its own fat instantly.
Sear the Ribeye
Sear each side briefly until golden brown.
Approximate Sear Times:
- ½" Steak: 30–45 seconds per side
- 1" Steak: 45–90 seconds per side
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Preferred): 130–135°F (54–57°C)
Do not exceed medium — the buttery texture diminishes if overcooked.
Crisp the Fat Edge
Hold the steak vertically with tongs and press the fat strip into the pan for 10–20 seconds to melt and crisp.
Rest Briefly
Rest for 2–3 minutes. A5 doesn’t need a long resting time due to its high marbling.
Slice & Serve
Slice thinly and serve immediately for maximum melt-in-your-mouth texture.

Method 2: Yakiniku-Style Quick Grill for Kobe A5

Preheat Grill or Griddle
Heat a yakiniku grill, flat-top, or shichirin to 450–500°F (232–260°C).
Slice for Yakiniku (Optional)
Cut Kobe A5 ribeye into ½–1" strips for fast grilling and easier portioning.
Season Only with Salt
Minimal seasoning preserves the sweetness and purity of Kobe beef.
Grill Extremely Quickly
Cook over direct heat.
Timing:
- ½" Strips: 20–30 seconds per side
- 1" Strips: 35–50 seconds per side
High-fat A5 melts fast — remove before flare-ups.
Check Doneness
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Do not exceed medium.
Serve Immediately
Serve thinly sliced, hot, and without heavy sauces.

Serving Suggestions:

Serve Kobe A5 Wagyu Ribeye with simple, clean sides: steamed rice, sautéed mushrooms, pickled vegetables, or a light ponzu sauce. Avoid heavy butter or cream — bright, acidic flavors help balance the richness of true Kobe beef.