Delivery to: Metro Manila
Delivery to: Metro Manila

Kobe Wagyu Beef Ribeye Cap

Exclusivity and decadence in every bite


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Kobe beef is one of the most sought after meats in the world, being farmed in only one place in Japan. Kobe Beef Ribeye Cap screams exclusivity, tenderness, and big bold flavor. Kobe beef is one of those meats that you hear about a lot but never really have because it’s so hard to come by. What more for a ribeye cap, one of the rarest, most flavorful parts of the meat. Known as the chef’s delight, ribeye cap is incredibly hard to find, but oh-so deliciously indulgent!

Tasting Notes from the Curator

Kobe beef is a breed of wagyu (Kuroge - Japanese Black) that is raised in the Hyogo prefecture in Japan. This beef is of extremely high quality and is sought after by many people around the world - especially as the cut in question is ribeye cap. One of the most flavorful, tender parts of any cow, it has a variety of cooking options and imparts an intense beef flavor that is hard to find anywhere else. On top of this, as Kobe beef is known to be buttery and tender, this flavorful cut literally melts in your mouth as you eat it.


Kobe Beef Ribeye Cap can easily be paired with a nice creamy mash or a fresh, light salad. But when it comes to cooking the cap, the best way to take advantage of all that flavor is to season the meat with salt and pepper at least 3 hours before cooking. Roll the cap into a pinwheel and tie it in place with cooking twine. When you’re ready to cook, sear it (two minutes each side) over the grill on high heat, then lower the heat to medium and cook for another 4 to 6 minutes, depending on the desired doneness. Let rest for 5 to 10 minutes.

Are you sure that’s Kobe?

For beef to be called Kobe beef, it must meet the following criteria set forth by the Kobe Beef Marketing and Distribution Promotion Association:

  • Tajima cattle born in Hyōgo Prefecture
  • Farm feeding in Hyōgo Prefecture
  • Heifer (a female that has not given birth) or Bullock (steer or castrated bull)
  • Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa, or Himeji in Hyōgo Prefecture
  • Marbling ratio, called BMS, of level 6 and above
  • Meat quality score of 4 or 5, yield grade A or B
  • Carcass weight of 499.9 kg or less

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