Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g Mushroom & Truffle Sauce Long sliced

Long sliced

Each snail sits in its own shell with a generous filling of butter

Presentation on a serving board (if specified in packaging)

Let the slices come up to room temperature for around fifteen minutes before serving so the fat softens and the flavour opens

The eggs possess a deep onyx to charcoal grey color with a soft

Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen, ≈200g Mushroom & Truffle Sauce Long slicedJapan'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