Ribeye Steak | A5 Kobe Beef (Wine Fed)

For 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 mislabel and misbrand products and throw the word KOBE on something. Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Kobe also happens to be known for its production of wines. So of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthie