Japanese Wagyu Rib Cap, A5, BMS 10-12, Fresh, +/-2kg

The rib cap muscle surrounds the top side of the ribeye joint and many believe it’s the most flavourful and succulent part of a ribeye steak. When removed from the ribeye, the rib cap is another incredible cut that offers the flavour and depth of ribeye with the tenderness of sirloin.

The richness of Japanese Wagyu means a little goes a long way; it's a very special meat and, until recently, unavailable in the UK. Fed on a diet rich in wheat and corn, the cattle are reared according to strict regulations and the resulting meat is unlike any other in the world. The intense marbling of fat dissolves into the meat as it cooks, giving it flavour and a melt-in-the-mouth texture.