{"product_id":"japanese-a5-hokkaido-wagyu-ribeye","title":"Ribeye Steak — Japanese Hokkaido Wagyu A5","description":"\u003cp\u003eRibeye from Hokkaido, the northernmost island of Japan, graded A5. Hokkaido runs colder than the southern Wagyu regions, and the cattle are raised through hard winters there.\u003c\/p\u003e\n\u003cp\u003eA5 is the top of both Japanese scales, yield and quality. On a ribeye it means fat running through the muscle in fine webs rather than thick seams, which is what gives Japanese Wagyu its texture.\u003c\/p\u003e\n\u003cp\u003eVery hot pan. Sear it briefly on each side and take it off. Rare, and no further. This is not a steak to cook through.\u003c\/p\u003e\n\u003cp\u003eA little salt. Slice it and share it. A few pieces goes further than you expect.\u003c\/p\u003e","brand":"Campo Meat","offers":[{"title":"14oz","offer_id":41855152160955,"sku":"","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0518\/7797\/0107\/products\/kagoshima-wagyu-a5-ribeye-250033.jpg?v=1675891546","url":"https:\/\/www.campomeat.com\/products\/japanese-a5-hokkaido-wagyu-ribeye","provider":"Campo Meat","version":"1.0","type":"link"}