A Japanese A5 Wagyu Rib Cap is like finding a unicorn in real life. This Murakami Rib Cap, cut from above the ribeye, will deliver the umami flavor you're looking for.

Soon to be the worst kept secret in Japanese wagyu, Murakami A5 flirts with the umami-rich complexity of wagyu beef from our highest-end prefectures.  Sourced from Japanese Black cattle fed on a trifecta of roughage including Koshihikari rice, straw, and hay, Murakami Wagyu is the latest in A5 indulgence.

Murakami, a coastal city in the Niigata Prefecture on the Sea of Japan, has a rich history complete with ancient castles, samurai, wealthy merchants, and skilled artisans.  And now, a growing reputation for superior husbandry evident in the intensity, complex flavors, and dense marbling of Murakami Wagyu.

How to Prepare Murakami Japanese A5 Wagyu Rib Cap

Defrosting an A5 Wagyu rib cap in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat.  

Optimal results will result from searing your Murakami Rib Cap in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your strip steak in the fridge or ice bath until just before you cook it.

Cooking A5 Wagyu Beef:

• Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
• Season the meat with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
• If your pan is well seasoned no oil will be required. If needed, use a neutral oil such as canola, grape seed, or safflower or fat trimmed during prep. 
• Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
• Rest for twice as long as you cook it.

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups.

Weight: 8 ounces

Cut: Rib cap

Region: Murakami Prefecture