Omi A5 Wagyu 16oz Ribeye Steak

$ 215
Omi A5 Wagyu 16oz Ribeye Steak - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.

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Our Omi A5 Wagyu ribeye steak is the best of the best. This wonderful beef, known as the Emperor’s beef, is beyond reproach.  Decadent, succulent, and tender all at once, this is a singular wagyu experience. 

The Ribeye from Okaki Farms is on another level.  So rich yet delicate, tender yet bold.  This steak will transform any meal into a luxury 5 star dining experience.  Pinkies up! Cheers!

  • Each steak weighs 14-16 ounces and around 1” thick
  • Product of Japan - Shiga Prefecture - Okaki Farms
  • Ships frozen in individual vacuum sealed packages, on dry ice
  • Please note, due to natural variations in the cattle, weight/size of actual product may vary.
  • Prep Tips

    Thaw the prized Wagyu product as you see fit. Our “Handling and Thawing” section will guide you further.

    We always recommend cooking Wagyu to no more than Medium Rare. But your oven might heat differently than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy—like your precious Wagyu—take our timing specs with a grain of proverbial salt. Arm yourself with common sense and a meat thermometer; don’t take our word for gospel! Remember that our Omi A5 Wagyu ribeye steak has a LOT of marbling—no need for extra fat!  Moreover, the luxe marbling gives it a lower smoking point than your traditional American beef.  Avoid scorching your A5 ribeye by being gentle with the heat.

    Grill: Heat the grill to medium to medium high. Season the steak with salt, at minimum, or anything else to your taste. Sear each side for a minute or two. Look for the Maillard reaction—brown and crispy! Move steaks to a lower heat and cook for another couple minutes. Remove from the heat and let rest for a few minutes, if you can wait. Letting the meat rest will help preserve the juices within.

    Stovetop: Heat a cast-iron skillet over medium high heat on the stove. Season your Omi A5 Wagyu ribeye steak with anything your heart desires. Then, sear each side for a minute or two until browned and then turn down heat on skillet.  Cook for a few more minutes, then remove from heat. Try as hard as you can to let it rest for a few minutes before you dig in.

    Shipping Information

    We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.

    • Free Ground Shipping for orders $100+ after discounts applied
    • Free 2-Day shipping for orders $200+ after discounts applied
    • Ground shipping: $25 for orders under $100
    • 2-Day shipping: $55 for orders under $200
    • Overnight shipping: $75
    See full delivery schedule

    Handling & Thawing

    Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

    Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

    Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

    Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.