The rib cap is the glorious outer-rim of the prime rib roast. It is, to many minds, the best corner of a traditional ribeye steak on the plate—that loose part on the other side of the strip of fat that runs through the middle of each ribeye steak.
Preservation: The best way to preserve Wagyu A5 beef is by using vacuum seal bag, then keeping it in a refrigerator at a temperature of -18 degrees Celsius. Or it is possible to wrap the meat and keep it in the freezer of the refrigerator, limiting exposure to the air.
Japanese A5 Wagyu is the best quality beef from purebred Japanese beef. The white grease on the A5 Wagyu red meat seems like a beautiful marble pattern. When cooking the dish, the melted fat gives you the taste of tenderness and fatty, creating an unforgettable taste.
The quality of Wagyu Motobu beef comes from great care: drinking clean water, eating mixture of fermented cereals that are especially good for digestive system, raising in a spacious farm and enjoying fresh air.
Motobu Wagyu beef raised in Okinawa Prefecture with a fresh taste has earned numerous awards at the Okinawa Cattle Raising Exhibition and National Farming Competition of Japan.
* Import process: We select each cow directly on the farm, each cow ordered will have A5 quality certificate. Then, Wagyu cow undergoes the process of taking meat, pre-processing, packaging, and transporting according to strict standards of experts.
Beef is kept refrigerated at -18 degrees Celsius during air transport to Vietnam to always be as fresh as new.
A delicious recipe coming soon.