Tokusen Wagyu Ribeye (Lamosir)

Tokusen Wagyu Ribeye — cut from the rib primal, the most generously marbled steak in the range, with a soft fat cap and the prized spinalis running along its outer edge.

Nama Indonesia: Lamosir — dikenal juga sebagai Tokusen Wagyu Ribeye.

About Tokusen Wagyu Ribeye (Lamosir)

Ribeye comes from the rib section, a muscle that does little work, so the meat stays tender and the marbling has room to develop. On Tokusen Wagyu the intramuscular fat sits in fine threads rather than thick seams, so it renders evenly and bastes the steak from the inside as it cooks. The spinalis — the crescent-shaped cap on the outer edge — is the richest and most sought-after part of the cut.

Cut steaks 2-3 cm thick and cook them hot and fast: a heavy pan or a grill, a short sear on each side, then rest for about as long as you cooked. Aim for medium-rare. Wagyu fat renders at a lower temperature than regular beef, so pushing past medium wastes the marbling you paid for. Season simply with salt and let the fat supply the rest.

Specifications

• Halal MUI Indonesia & NKV Certified
• Available MB 4-5 & MB 6+
• Avg weight -+ 4kg/loaf
• Avg weight -+ 4kg/ctn
• Frozen and fresh chill condition

Order via WhatsApp   Learn About Tokusen Wagyu

Before You Order

• MB 4-5 vs MB 6+ — which marbling grade to ask for, and why the higher number is not always the better buy.
• How to cook Tokusen Wagyu — temperatures, resting, and the mistakes that waste the marbling.
• Indonesian cut names — where Lamosir sits on the animal and what else it is called.
• What Tokusen Wagyu is — where it is farmed and how it compares to Japanese and Australian wagyu.
• What "Tokusen" (特選) means — the Japanese term behind the name.