Riviera Seafood Club's A5 Japanese Wagyu Thin Sliced Beef, scientifically named Kuroge washu, is imported directly from farms across Japan by Zen-Noh, a Japanese collective. With every bite your palate is blessed with the legendary umami flavor blended with an intense buttery finish. This luxurious flavor profile is complemented by a soft to semi-firm texture. A5 Japanese Wagyu Thin Sliced Beef is the highest quality Japanese Wagyu you can buy.
Japan's beef grading scores range from A1 to A5 depending on the amount of intramuscular fat content marbling the sliced beef with this particular cut of beef scoring an unprecedented A5 grade that will mesmerize any meat lover. This sliced beef traditionally has the perfect blend of fat to meat content but as an A5 graded Japanese wagyu thin sliced beef, it has an intense amount of marbling. Not an American hybridized cross, our A5 thin sliced wagyu is highly sought out by chefs and Japanese beef fanatics.
We highly recommend serving this either cooked as shabu shabu, pan seared, or yakitori. Finish with light salt or your favorite soy sauce! All orders of A5 Japanese Wagyu Thin Sliced Beef, called simply "Wagyu" in Japanese, are individually packaged, frozen, and shipped using overnight express delivery.
Arrives frozen. Store in freezer for up to 3 months. Once thawed, store in refrigerator for up to 3-5 days.
I used a torch when preparing the Wagyu Thin Sliced Beef served as nigiri, and the flavor was very savory.
Melts like butter
It would be good for shabu shabu but not for pan fry.
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Husband kept saying ‘this is so good” all throughout dinner. And would bring it up days after. We love wagyu, especially A5 Japanese wagyu. It’s pretty special indeed, but we don’t wait for an occasion, just enjoy it. Fast, simple to prepare and delicious!
My order arrived on time and the packing of the goods were excellent. I asked for dry ice for the fresh seafood. As a first timer we are pleased and our visitors from San Diego were totally delighted and have asked where I ordered so I recommended to visit you guys there in Cali. Anyways, I used japanese style cooking called ABURI using a torch (ABURI WAGYU) and ohhh boy they were delicioso, buttery and perfect paired up w/ginjo sake. I like using the torch because you can control how you want your meat done and the fat came out charred which we liked so much.I’m ordering another one this week.
For sure very thin slices, first cooking method was in a non stick pan. Amazing flavor. We then used a hand held propane torch over a dinner plate I rendered the fat edge to crispy state and then flamed over the rest. Wow. The fat acted like bacon and the juice's were poured over basmati rice. There was nothing left. We also got the tuna belly. I spent a lot of $ on sushi in my life time and this was the absolute best I ever tasted. It was only a week ago and were reordering. The butcher in town carries top of the line meats and fish. But I am switching to Riviera for these types of food.
We also dipped the wagyu in our homemade Ell sauce and Yakiniku sauce.
Purchased, and used for annual New Year’s Sukiyaki dinner! Worth every penny, and is far, far superior to the standard beef you buy at your Japanese market for Sukiyaki!
Will order again, for next year’s New Year’s Day Sukiyaki! Can’t wait!
It was great
This was a great intro to A5 Wagyu. Very simple to prepare: just put on a sizzling hot cast iron pan and season with salt & pepper. My guests loved it.
It’s a good way to try it out before investing in a big/expensive cut of A5.
It just melt in your mouth... almost like butter.
Make sure not to over cook, 10 seconds, that's all you need.