MATSUSAKA BEEF

• The ribeye contains two distinct muscles: the spinalis dorsi (ribeye cap) and the eye of the ribeye. The ribeye cap is widely considered the most flavourful and tender part of the ribeye, while the eye delivers deep, concentrated flavour and a firm, satisfying texture. In Matsusaka, these characteristics are elevated further by extraordinary marbling density and an extended fattening period.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

For best results, bring to room temperature for 30–45 minutes before cooking. Sear on a very hot cast iron pan — no oil needed given the fat content. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The Matsusaka striploin offers a consistent, uniform eating experience prized by chefs for its predictable marbling and ease of preparation. The extended fattening period at Ito Ranch produces a striploin with exceptional fat density — richer and more intensely flavoured than standard A5 striploins from other prefectures.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

For best results, bring to room temperature for 30–45 minutes before cooking. Sear on a very hot cast iron pan — no oil needed given the fat content. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below