A5 SUMMO Wagyu | Ribeye | Carcass #1690419462

The Story This ribeye begins in Miyakonojo — a city in the southern reaches of Miyazaki Prefecture, and one of Japan's most significant centres of Wagyu production. It is a place where cattle farming is not a side industry. It is the industry. It was here that farmer Umemura Ikuo raised this Japanese Black from birth. Miyakonojo sits in a wide agricultural basin, with a climate that suits slow, careful cattle raising. The animal was born in August 2023 and spent its early life on Umemura's farm before passing through the JA Miyazaki Miyakonojo Livestock Market — one of the region's most established auction houses for quality Wagyu. From there, the animal moved south to Minamikyushu City in Kagoshima Prefecture, where farmer Maehara Tetsya took over for the finishing period. Two prefectures. Two farmers. A single, unbroken line of care. The result is an A5-graded ribeye — assessed at the highest level across marbling, meat colour, texture, and fat quality. Slaughtered in February 2026 at Sankyo Meat Ariake in Shibushi, Kagoshima. Why This Was Selected Miyakonojo Wagyu carries a reputation that goes beyond its prefecture. The region produces volume, but the best animals from the best farmers here stand apart — and this one does. What stood out was the journey. A breeder with roots in one of Miyazaki's most active livestock towns, a finisher in Kagoshima, and a clean, traceable record from birth to processing. The ribeye cut from this animal carries the depth of fat and intensity of flavour that a Tajima-bloodline animal raised carefully across two of Kyushu's finest farming regions can produce. A5 from Miyakonojo is not rare. A5 with this provenance is worth noting. At the Table The ribeye rewards simple cooking. The fat does the work — there is no need for sauces or elaborate preparation. High heat, a short cook, and a proper rest are all it takes. Suggested preparation: Bring to room temperature. Season with salt only. Sear over high heat for a strong crust on each side. Finish to medium-rare. Rest for at least five minutes before slicing. Serve as it is. Due to the high fat content of A5 Wagyu, portions are naturally smaller than a conventional steak. Slice thinly and share — the richness carries. Traceability Label Data Individual ID 1509941375 Born April 15, 2023 Birthplace Ishigaki City, Okinawa Prefecture Breeder Yaeyama Ishigaki Farm Finisher Kobe Chikusan Tagawa Farm, Tagawa City, Fukuoka Slaughter Date September 9, 2025 Slaughter Location Wagyu Master Meat Center, Himeji City, Hyogo Grade A5 — Japanese Meat Grading Association Product Details Cut Ribeye Breed Kuroge Washu (Japanese Black) Grade A5 Weight 1kg Origin Japan Packaging Vacuum-sealed, thermo-insulated Included Re-usable gel pack Shipping & Delivery Fresh Wagyu requires careful handling. We ship three times per week to guarantee quality on arrival. Departure days Monday, Tuesday, Wednesday UK / Switzerland / Norway Monday and Tuesday only (customs) Carrier DHL Express Delivery time 24–48 hours from Belgium Weekend orders Ship the following Monday Remote areas Allow 1–2 additional days Shelf life (unopened) Up to 2 weeks Once opened Consume within 2–3 days Shipping is included in the price. Taxes apply for orders to the UK, Switzerland, and Norway according to local regulations.