Description
- Origin: Aomori Prefecture, Japan
- Farm: Kaneko Farm, Shichinohe
- Grade: A3 (F1 / 交雑種 crossbred)
- Marble Score: 6-7
- Lineage: Japanese Black (Kuroge) × dairy cattle
⭐ F1 Namiki Ribeye — The Namiki You Can Finish
Namiki comes from Kaneko Farm in Aomori, at the northern tip of Honshu — an award-winning, vertically integrated farm that grows its own feed and raises three separate lines of cattle. Most people know Namiki through the fullblood A5. This is the other one, and it is rarely offered in the United States — we have yet to find another US retailer carrying it.
F1 (交雑種, kōzatsu) is a first-generation cross — Japanese Black sire over dairy stock. It is not a lesser version of A5; it is a different animal built for a different job. You get real Wagyu marbling carried on a beef-forward frame, so the fat reads as richness rather than pure decadence.
A note on this lot: the marbling came in well past what F1 usually delivers — a genuine surprise even for us. Crossbred Wagyu is normally the sensible choice; this particular lot is something better than sensible.
Flavor Profile
- Balanced lean and moderate marbling — BMS 6-7
- Tender, but with actual chew and beef flavor underneath
- Rich without the two-ounce ceiling of A5
- Kaneko's own words: ideal for the grill
How to cook it: this is the Japanese Wagyu you can treat like a steak. Hot grill or cast iron, salt and pepper, 2-3 minutes a side to medium-rare. It will not overwhelm you at 16 ounces — that is the entire point.
At Kaneko's own farm restaurant the fullblood goes out as wagyu steak and this line is served as the everyday plate. Same farm, same feed, same water — a different way in. Each order comes with a certificate of authenticity. Steaks sold individually.
Click here to learn more about marble scores.
Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.
All sales are final.
shipping
Shipping Monday through Wednesday
• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)
• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.
• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.
• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.
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