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A4 Miyazaki Wagyu Ribeye - Yakiniku Cut (250g)

$48.00
Tax included

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All products are delivered in Chilled or Frozen condition. We pack each item in premium Styrofoam boxes and ice packs. If you do with to return them to us just let our drivers know and they will collect them back from you at delivery.

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A4 Miyazaki Wagyu Ribeye - Yakiniku Cut (250g)

A4 宮崎産 和牛 リブアイ  焼肉用

Our Miyazaki A4 Wagyu comes from the famed wagyu ranches of Kyushu, the ranch owners take pride in raising their cattle and provide them with high quality grains, wheat, rice and fresh water from the mountains. Miyazaki prefecture is well known for its lush greenery and high quality ingredients, the nutrients of the land is given to each and every Miyazaki wagyu resulting in one of the highest grades of wagyu beef in the world! 

Ribeye is usually the most used part by chefs when it comes to Japanese Yakiniku. The meat has a fat which runs through the entire steak giving you an even fat to meat ratio. The fat in the middle of the Ribeye is extremely tasty and helps to give more flavour to the whole piece of steak. 


A4 Wagyu has more meat to fat ratio compared to our A5 Wagyu, this means that it has a stronger wagyu beef fat flavour profile. For those who LOVE good mix of fatty and meaty beef like we do, this is a must buy must try item! 

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  • Top Grade Miyazaki A4 Wagyu, flown directly from Miyazaki prefecture
  • 250G per tray
  • Best consumed in Yakiniku, BBQ, Baking, Pan Fry, Grill
  • Flash frozen for freshness 
  • This product is best consumed within 3 days once opened/thawed.
  • Approximate 8-10 slices

To Defrost / To Store

    1. Leave in the fridge for 1-2 hours 
    2. Leave under running water for 30min
    3. Do Not re-freeze after it has thawed and defrosted.
    4. Once defrosted, keep refrigerated and consume within 3 days.


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 *Note: Packaging is subject to supply and demand. Our Produce will always be of top grade and quality is controlled by Shiki specialists. Guaranteed Japanese Product 👍 
  
For wholesale enquiries, private dining and other questions, kindly contact us directly at contact@shiki.sg.

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 北海道、鹿児島に次ぐ畜産大国である宮崎では、当初、広大で豊かな大地を利用し、子牛の生産が盛んでした。そのため、松阪牛をはじめ、全国のブランド牛の生産者が素牛として宮崎牛を買い求めています。昔から受け継がれてきたこれらの良質な素牛を宮崎県内で肥育し、良好な肉質に仕上げられたのが宮崎牛です。

 宮崎牛の特徴は、何と言っても肉質の良さと霜降りの良さにあります。赤身は締りが良く、なめらかな舌触りで、細やかな霜降りだが、その霜降りがもたらすジューシーで柔らかな脂は、融点が低く、口の中で一瞬で溶け出します。

 リブアイは別名リブ芯とも呼ばれ、ロインの中でも真ん中の筋肉で、サーロインの隣に位置します。大きな断面には細かなサシが美しく散りばめられ、それがなめらかで柔らかな食感を生み出しています。日本の和牛の文化は、大判のリブロースを薄切りにして食べるすき焼きから大きく進化したと言われています。

 サーロインから続く部位なので味わいも似ていますが、リブアイはより希少部位であり、柔らかでより上品な印象を与えてくれます。サシの甘みと肉そのものの味わいのバランスが抜群で、薄切りを焼肉として食べれば、その旨さに思わず笑みが溢れてしまうほど!


  • A4 宮崎産 和牛 リブアイ ;
  • 約250g;
  • 焼肉やBBQなどでお楽しみいただけます;
  • 冷凍;
  • 開封・解凍後はお早めにお召し上がりください;
  • 再冷凍はしないでください。


ご質問等ありましたら、contact@shiki.sg までご連絡ください。

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