Ribeye Steak | A5 Kobe Beef (Wine Fed) Lamb Rack which creates a buttery texture

which creates a buttery texture and rich

While it is prized for raw preparations

"Packer style" means the brisket is sold whole and untrimmed

specially when it comes to A5 beef

Our Moulard ducks are a cross between a Muscovy male and a Pekin female

Ribeye Steak | A5 Kobe Beef (Wine Fed) Lamb Rack which creates a buttery textureFor a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe. Kobe beef may be the most miss understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops