About Genuine Japanese A5 Class Wagyu Ribeye Steak
The A5 graded Wagyu beef has a pinkish texture. The fat is sweet, and it naturally melts in your mouth softly. Generally, when the heat applies to meat, the protein undergoes heat denaturation, causing the meat to shrink, and the spilled broth contains many “umami” components. And these umami components are made of glutamic acid, inosinic acid, and amino acids that come out, creating a delicious aroma.