Japanese Wagyu A5, Whole Ribeye, ITO Matsusaka Ushi, 3.6kg

Wagyu Ribeye ITO Matsusaka is a complete 3.6kg whole ribeye of ITO Matsusaka Ushi — A5 BMS 10–12 Wagyu from Ito Ranch, Mie Prefecture. The ribeye is the most marbled primal cut on the animal, and in ITO-grade Matsusaka Wagyu the intramuscular fat reaches a level of intricate sashi marbling that is simply beyond anything else available in the world.

About ITO Matsusaka Ushi – The World’s Finest Wagyu

ITO Matsusaka Ushi is the rarest Wagyu beef in the world — less than 0.25% of all Japanese Wagyu produced annually qualifies for this private label. It comes exclusively from Ito Ranch in Mie Prefecture, Japan, the most decorated ranch in the entire Matsusaka region and the only ranch in history to have won the Grand Champion Cattle prize at the Matsusaka Beef Carcass Contest for three consecutive years. Every animal is a pedigree virgin heifer, raised for a minimum of 35 months — far longer than standard Wagyu — and must achieve Japan’s highest quality grade of A5 BMS 10 to A5 BMS 12. The result is beef of such extraordinary marbling, such silky, buttery tenderness and such concentrated umami depth that it has never previously been available outside Japan’s finest restaurants. It is, simply, the finest beef in the world.

Wagyu beef requires a different approach to cooking than conventional beef. The extraordinary fat content means it cooks faster and at lower temperatures than you might expect — the fat begins to melt almost immediately in the pan. Use a dry, very hot pan with no added oil, cook for less time than you think you need, and rest generously. Japanese A5 Wagyu in particular is so rich that smaller portions are recommended — 100–150g per person is often sufficient as a standalone steak. Season only with good flaky sea salt.

How to Cook & Serve

To get the very best from Wagyu Ribeye ITO Matsusaka:

• Heat a heavy cast-iron or stainless steel pan until smoking — use no oil, the fat in the beef is sufficient.
• Sear for 60–90 seconds per side for a steak of standard thickness — Japanese A5 Wagyu cooks extremely quickly.
• Season with good flaky sea salt only, immediately before cooking — Wagyu needs nothing else.
• Rest for at least 3–5 minutes and serve in thin slices rather than as a whole steak — the richness demands restraint.
• Portion into 100–150g thick steaks — this whole ribeye will serve 20–24 portions at a luxury level.

Perfect Pairings

Wagyu Ribeye ITO Matsusaka pairs beautifully with:

• Japanese condiments: wasabi, ponzu or a simple soy reduction
• Japanese short-grain rice, served plain to let the beef take centre stage
• A glass of aged sake, fine Champagne or a delicate red Burgundy
• Pickled ginger or yuzu-dressed greens to cleanse the palate between bites

Storage & Preparation: Keep refrigerated and use by the date shown. Remove from packaging and allow to reach room temperature for 30 minutes before cooking. Season with good flaky sea salt only — this beef needs nothing else. Use a dry pan with no added oil or fat. Any leftover cooked Wagyu keeps refrigerated for up to 2 days and is excellent served cold, thinly sliced.

However you serve it, Wagyu Ribeye ITO Matsusaka represents a once-in-a-lifetime eating experience — the rarest, most exquisitely marbled beef on the planet, now available in the UK.