🥩 Elevate your steak game with the ultimate A5 Wagyu indulgence!
Nordic Catch’s Grade A5 Japanese Wagyu Ribeye is a 16oz thick-cut, bone-free steak sourced from Kagoshima’s renowned Japanese Black Kuroge breed. Graded by the Japanese Meat Grading Association, it boasts the highest marbling, firmness, and flavor standards. Flash frozen and skin-packed for freshness, this steak delivers unmatched tenderness, rich monounsaturated fats, and omega fatty acids, making it a gourmet and health-conscious choice for discerning steak lovers.
A**Y
Great
Very tender melts in your mouth like butter reminds me of bacon on taste great quality and gift
K**O
Extraordinary Gift
Best tasting steak and quick delivery
A**T
Not worth the price
A third was completely inedible. Just a huge block of fat through and through.
K**K
Go for the filet mignon!
The steak is good. But my favorite steak is the filet mignon. Ive had it from those company a few times. I thought i would try the ribeye. For me it was no where near as good. For ribeye lovers try it. Ive got my last A5 filet mignon in freezer will have that then that must be it for me for a while. It’s delicious meat and i love it worth every penny. Sadly my doctor not happy with my steak consumption! The love affair must end!
S**G
Great marbeling, Great taste
Obviously a very expensive price of meat. Can definitely be made for sharing up to 4 people on just one of these steaks. I bought it to use as an appetizer treat by cutting into strips after being cooked on med-high heat salted on both sides in my hexclad pan cooking three minutes on both sides.Let steak rest on a pre-warmed plate for 3min. Added a little cracked black pepper, cut it into thin strips for each person to try. Each of the 4 people got 8 strips from the steak. I pasteurized some fresh eggs in my sous vide water cooker for one hour and 30 minutes 135 degrees. Cracked them open and Seperated the egg yolk from the white, putting the perfectly silky and runny egg yolk in a small finger bowl to dip the strips of beef in as desired.The beef was rich in flavor, with a buttery texture. Dipping the strips into the runny egg yolk, added a pleasant silky texture to the meat. I ate 4 of my strips straight with just seasoned with coarse salt and cracked blk pepper to get the full effect of the rich beef taste kobe provides. I dipped the other 4 strips in my running egg yolk - WHICH was perfectly safe to eat because while cooking in the sous vide water bath, pasteurized the eggs making them safe to consume in a raw like state.The egg yolk added a nice creaminess to the already soft and buttery texture of the meat making it rich and decadent and complimented the kobes strong beef flavor.It was a real treat! I bought American wagu from Australia at $16/LB for the main steak course. Wasn't marbled to anywhere the extent of the kobe from Japan but, still had a nice flavor and texture. We served the American wagu first and served the Japanese kobe as an after dinner appetizer for a finisher. If you feed the people the Japanese kobe first as an appetizer, it will ruin the enjoyment of lesser cost of the American wagu
S**B
The best steak I’ve ever had
Because of weather it took 2 days for the steak to arrive. It was packaged in a large box with insulation all around and multiple ice packs. The extra day didn’t affect the steak, it was perfect.
M**P
As good as everyone says.
This steak was excellent. Absolutely the best steak I have had. At $200+ per pound for me it is likely to be a once in a lifetime treat.
D**N
Just the best
delicious.. amazing
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