Rib Eye Wagyu BMS 5+ USA Snake River Farms is a unique American take on Wagyu, combining the rich marbling of the Japanese breed with the intensity and flavor of American Black Angus.
Produced at Snake River Farms in Idaho, USA, the pioneering American Wagyu producer, where the cattle are raised on a grain-fed diet for over 350 days.
The result is a steak with BMS 5+, full of flavor, tenderness, and a buttery feel, offering the perfect balance between Japanese Wagyu and American Prime Beef.
🥩 What is American Wagyu Rib Eye
Snake River Farms created its own American Wagyu breed, a cross between Japanese Wagyu and Black Angus, to combine the best of both worlds:
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Wagyu's rich marbling and silky texture,
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with Angus's full, “beefy” flavor.
The result is a Rib Eye BMS 5+, with deep flavor, a tender texture, and incredible juiciness.
✅ Why choose it
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From Snake River Farms – Idaho, USA, the leading American Wagyu producer
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BMS 5+ – high marbling for a buttery texture and rich flavor
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Grain-fed for 350+ days
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A wonderful balance of Wagyu & Angus
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Ideal for the grill, BBQ, or sous vide
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Hormone- and additive-free
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Certified production USDA | ISO 22000 | HACCP Certified
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Exclusively available in Greece from Siakos.gr
🍽️ Ideal for
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Steakhouse grill & BBQ
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Private dining & premium restaurants
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Gourmet home cooking with a restaurant experience
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Wine pairings & fine dining menus
📍 Origin
Snake River Farms is the “holy grail” of American Wagyu.
The cattle are raised with grain feeding, animal welfare care and full traceability.
BMS 5+ indicates a marbling level similar to Japanese A4 Wagyu, offering rich flavor and a silky texture without excessive fat.
🔥 Cooking Instructions
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Grill / BBQ: 2–3 minutes per side (medium rare)
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Pan / Cast iron: Cook over high heat with a little butter
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Sous vide: 55°C for 1 hour, then sear for 30’’ per side
💡 Chef's tip:
Don't overcook it — Wagyu needs medium heat to preserve its delicate fat and umami character.
👨🍳 Quick Mini Recipe
Season the Wagyu Rib Eye with freshly ground pepper.
Sear in a cast-iron pan for 2 minutes per side, then add butter & rosemary at the end.
Serve with confit potatoes or roasted mushrooms.
🥗 Serving Suggestions
Pairs perfectly with Cabernet Sauvignon, Shiraz or Malbec.
Add wine sauce or caramelized onions for a gourmet finish.
💪 Nutritional Value (100g)
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Calories: 340 kcal
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Protein: 26 g
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Fat: 25 g
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Carbohydrates: 0 g
📜 Certifications & Guarantees
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🇺🇸 Snake River Farms – USA
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🐄 American Wagyu (Wagyu × Black Angus)
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💎 BMS 5+ | USDA Certified
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🥩 Grain Fed 350+ Days
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🏆 ISO 22000 | HACCP Certified
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🌿 Hormone & Preservative Free
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🚚 Delivery throughout Greece
❓ Frequently Asked Questions
What does BMS 5+ mean?
It is a marbling score equivalent to Japanese A4 Wagyu – rich, juicy, and buttery in texture.
What is the difference between American and Japanese Wagyu?
American Wagyu has a more “beefy” intensity and less fat, combining full flavor with premium tenderness.
What is the ideal way to cook it?
Over high heat for a short time — medium rare, to retain all its fat.
🏷️ Badges
🥩 Rib Eye | 🇺🇸 Snake River Farms USA | 🐄 American Wagyu | 💎 BMS 5+ | 🌾 Grain Fed | 🔥 Grill & BBQ | 🏆 Premium Quality | 🚚 Nationwide Delivery
Siakos.gr – Enjoy the Rib Eye Wagyu BMS 5+ Snake River Farms USA, the finest expression of American Wagyu, with full flavor, rich marbling, and a melt-in-your-mouth texture.
Rib Eye Wagyu BMS 5+ Snake River Farms USA – premium American Wagyu steak with rich marbling & a buttery flavor. Ideal for the grill or BBQ.
Rib Eye, Wagyu, Snake River Farms, USA, BMS 5+, Grain Fed, BBQ, Grill, Premium, USDA, HACCP, Siakos.gr
Rib Eye Wagyu BMS: 5+ USA Snake River Farms
This cut comes from the area above the animal’s first rib and contains no bone. Thanks to the excellent marbling created by this cut, it is full of flavor and stays tender while cooking.
The history of Wagyu begins sometime in the late 19th century, when Emperor Meiji the Great regained power. From then on, Japan began to develop, transforming from an insular, feudal state into an industrializing superpower. With the restoration of imperial rule came a period of reform (Westernization); Japanese customs and dietary habits began to change. The ban on eating meat was lifted, and beef gained a place in Japanese cuisine. After 1868, as many Japanese became familiar with European and North American customs and everyday practices, beef consumption became fashionable in major cities. Encouraging this consumption can be seen as part of the new regime’s efforts to reshape the Japanese physique in a way that would make it more appealing to Westerners, thereby facilitating Japan’s entry into the ranks of countries whose average height exceeded that of the Japanese. To promote this goal, the government supported beef production and consumption. In 1871, it abolished the monopoly on meat production held by hereditary groups, and in 1872 it publicized both the emperor’s position and thinker Fukuzawa Yukichi’s article “On Eating Meat,” as well as related discussions among intellectuals, by promoting literary depictions of new ways of life. Thus, although Wagyu beef was developed and is raised in Japan, its incorporation into Japanese cuisine is in fact a striking demonstration of Western influence on Japanese customs, marking a major turning point in Japanese history.
In the 1880s, the Japanese decided to import cattle from European breeds and crossbreed them with Japanese cattle. This transformed the old working breeds into beef breeds. Several cattle breeds emerged and still dominate Japan’s beef trade today. Among them, however, only four breeds are truly Wagyu:
Japanese Black | The Japanese Black breed; its meat is prized for its intense marbling. Since 90% of Wagyu cattle are Japanese Black, when people say “Wagyu,” they usually mean Japanese Black cattle.
Japanese Brown | The Japanese Brown breed, a leaner, healthier cattle breed known for the mild flavor of its meat.
Japanese Shorthorn | Japanese Shorthorn. Although lean, the meat of Japanese Shorthorn cattle is rich in inosinic and glutamic acids, two valuable acids that give it a more savory flavor.
Japanese Polled | Japanese Polled: Lean like Brown and Shorthorn, Japanese Polled beef is renowned for its more pleasant texture and rich, meaty flavor.
In the beginning, there was a black cow
Everything you need to know about Wagyu beef, especially Kobe beef
“Wagyu” refers to any cattle raised in Japan or ... in the Japanese style. Wagyu, loosely translated, means “Japanese cattle” (“Wa” means Japanese or Japanese-style, and “gyu” means cow or cattle in general). Simply put, “Wagyu” means “Japanese cow.” For Wagyu beef to be classified as Kobe, it must come from a very particular member of the Wagyu breed, called Tajima-Gyu, which is raised under strict protocols in Hyogo Prefecture. As Wagyu beef was often transported from Kobe to Yokohama—the commercial port in the Tokyo metropolitan area—it became highly prized by the foreigners who lived there. Its fans are also responsible for the slogan: “What other, Kobe beef!”
But what makes Wagyu stand out from other types of cattle? And what makes Kobe beef so special that it often commands the highest prices per kilo on the market?
Farmers who raise Wagyu cattle take exceptional care of them. They feed them milk until they are 3 months old. After three months, the calves are fed a mixture of grass, rice straw and grains (corn, soybeans and wheat). Kobe cattle have the same diet as all other Wagyu, but each farm varies the feed it gives its cattle slightly. In addition to corn or cornmeal, which is essential, they add oats, wheat, barley, soybeans, as well as silage made from sugarcane or cacao nibs (fragments of the seeds inside the cacao fruit). Most animals also eat straw and hay, as they would in their natural habitats. It is worth noting that in recent years, two farmers, one in Japan and one in the Netherlands, have adopted a different diet enriched with a tasty, digestible and safe paste made from pure olive pulp, sourced from roasted olive mill “waste.”
It is sometimes said that farmers massage their cattle to reduce muscle tension caused by confined spaces.
There are many myths surrounding Wagyu farming. They’re said to live in spa-like conditions, be given “gourmet” feed, be massaged with beer, and listen to classical music to help them relax. While none of these myths has been debunked, that doesn’t mean they’re the norm. Producers follow very strict farming guidelines, and some have indeed devised special methods that allow Wagyu to live leisurely, peaceful lives. They may listen to music, but it isn’t necessary. What is certain is that the calm, unhurried lives of these cattle help increase their intramuscular fat (marbling) and contribute to its unique distribution, which makes Wagyu beef so delicious and sought-after. Its “veining” - the fine white strands of fat that melt as the meat cooks - helps it remain tender, juicy, and therefore flavorful. And because its fat has a lower melting point than the average human body temperature, it melts pleasantly in the mouth.
Part of its appeal is its aroma, a unique, sweet coconut fragrance. A relatively recent study in the Journal of Agricultural & Food Chemistry identified sixteen compounds that contribute to this distinctive aroma, ten of which are directly associated with the meat. The strongest evidence, however, comes from compounds derived from fatty acids. The excess fat, its distribution, and the different composition of the fatty acids are due, on the one hand, to a genetic trait of this particular cattle breed - as well as their diet, which allows their intramuscular fat to reach 30 - 40 % of muscle volume - and, on the other hand, to calves continuing to be raised until they are 30 months old.
Marbling: The defining difference of Wagyu
The result of these breeding methods, combined with longer finishing periods, are the main factors behind the superior flavor of Wagyu meat. Marbling gives Wagyu better flavor. Its fat melts at a lower temperature than that of any other cattle breed, resulting in a rich, buttery flavor not found in meat from other breeds. This fat is unsaturated and rich in omega-3 and omega-6 fatty acids, which means marbling not only makes it tastier, but also healthier. Despite the breed’s genetically increased predisposition to developing intramuscular fat, Wagyu also contains a high proportion of unsaturated oils such as omega-3 fatty acids, which balance the corresponding proportion of omega-6 fatty acids and therefore help lower bad cholesterol and fight heart disease.
Quality grading of Wagyu beef
Another very important factor determining the quality of Wagyu is its grade. In some specialist butcher shops or on the menus of high-end steak restaurants, you will usually see an A5 grade. This is the rating it received from members of the Japan Meat Grading Association. Grades designated by letters from A to C refer to the yield of quality beef from each cow. A is the highest yield grade and C the lowest. Each letter is followed by a number (from 1 to 5), which indicates the quality grade: 5 is exceptional, 4 is good, 3 is average, 2 is below average, and 1 is poor.
The grading is based on four criteria:
1. Marbling (the distribution of intramuscular fat in the meat)
2. The color of the meat in relation to its brightness
3. The firmness and texture of the meat
4. The color, together with the shine and quality of the fat
As for the «Sashi» categories (i.e., marbling in Japanese), there is also a further grading system, the Beef Marble Score (BMS), which runs from 1 to 12.
According to the BMS, exceptional intramuscular fat is rated between 8 and 12, good between 5 and 7, medium between 3 and 4, the next level down at 2, and the lowest at 1. So A5 is the highest-quality Japanese Wagyu and therefore the most expensive. The best score an A5 could receive is A5-12, which is extremely rare. Understanding the logic of this grading system can help you buy or order at a restaurant the meat you want at a price that suits your budget.
All these facts help explain, in a way, why in countries such as the United States the cost of the finest Wagyu steaks easily exceeds $300.
What’s more, a live Wagyu cow can cost as much as $30,000. In 2002, a Wagyu cow sold in Japan for around $400,000. It was a record and remains the highest price paid for such a cow to date.
Wagyu burgers too?
Is it really worth ordering a Wagyu burger? I’d say probably not. The whole appeal of Wagyu beef lies in its distinctive texture, excellent marbling, and tenderness. So if the meat is ground and made into patties or burgers, it will certainly be tender, but the difference in taste compared with any other (regular) burger will be small to imperceptible.
Why is authentic Kobe beef so expensive?
I would say that Kobe beef exemplifies everything that makes Wagyu beef perfect. Any Kobe cut is considered to have the most intense marbling in the world, with many beautifully distributed, creamy, flavorful streaks of fat that make a steak describable as “fatty.” An important factor in the quality of Kobe steaks is the strict regulations this region imposes on raising its cattle. To be called Kobe, the cattle must meet the following seven standards at slaughter:
1. It must be either a bullock (castrated male) or a virgin cow.
2. It must belong to the Tajima-Gyu breed and must have been born in Hyogo Prefecture.
3. It must be raised on a farm in Hyogo Prefecture.
4. Its meat must be processed within Hyogo Prefecture.
5. Its marbling score (BMS) must be at least 6 on a 12-point scale.
6. The meat quality rating must be 4 or higher on a 5-point scale.
7. Finally, the total carcass weight must not exceed 470 kg.
Because of all these very strict specifications, only 3,000 to 4,000 cattle are certified as authentic Kobe each year. The 200 to 300 farms that raise these Japanese cattle are also few compared with the thousands that raise non-Japanese Wagyu cattle. And of the cattle raised on Wagyu farms, even fewer are ultimately certified as Kobe beef. Since most are shipped domestically after slaughter, prices for those exclusive cuts exported to other countries can reach astronomical heights.
Kobe and Other Geographical Indications
There are many varieties of Japanese Black cattle, including Tajima-Gyu. The most prestigious, and therefore most sought-after, Wagyu strains – all from Tajima-Gyu – also carry a geographical indication of origin (brand of beef). Kobe lovers swear by its name, although excellent Wagyu are also raised in other regions: Matsusaka, Yonezawa, Omi, Hida. Some of the more discerning also prefer meat from Ishigaki Island (in the Okinawa archipelago) or from Maesawa and Sanda. Kobe beef may be the crème de la crème and the most sought-after and expensive beef in the world, but another region has also been gaining ground in recent years. This is Tottori Prefecture – where the famous Matsuba crab (snow crab) is also caught. There, on Mount Chugoku, at an altitude of 1,729 m, the now-famous Tottori Wagyu is raised, sweeping the awards at every quality competition in Japan. So keep this place name in mind too.
So, can genuine Kobe beef only be found in Japan?
Japan is the “creator” of Kobe beef. There is no disputing that. In fact, an American foodie, Larry Olmsted, once exposed the Kobe steak scam with a well-researched article in Forbes that shed light on the Japanese Wagyu industry in countries outside Japan. Knowing that Japanese beef could not be imported into the United States at the time, Olmsted debunked the claims made by various famous restaurants that they were supposedly serving authentic Kobe. Of course, a few years later, Olmsted updated his article, saying that some small quantities of Kobe beef were now available in the United States, too. You see, in 2012 the USDA began allowing Japanese beef to be imported into the country.
“Domestic” Wagyu beef and Kobe-Style beef
In recent years, young Wagyu cattle have been exported from Japan to third countries, such as Australia and the United States. In these countries, they are raised under controlled breeding programs that ensure Wagyu quality, and are referred to as “Domestic Wagyu.” In the United States, 90% of authentic “domestic” Wagyu is graded USDA Prime. The Prime designation is the highest possible grade for beef and can apply to various cuts - from filet mignon and flat iron to burgers.
I’ll reiterate that the designation “Kobe beef” can be a trademark only in Japan - not outside its borders. Of course, restaurants and butcher shops of questionable integrity, as well as wholesalers, will always try to market non-authentic beef cuts as Kobe, Kobe-Style, or Wagyu in order to charge a higher price.
Is authentic Wagyu available outside Japan?
In the United States, for example, where meat eating has become synonymous with a very particular lifestyle (see meat houses, meat diners, BBQ parties), they have been raising their own Wagyu since the 1970s, when the first Japanese cattle were imported into the country. The breeding and registration of these cattle is managed by the famous American Wagyu Association, which also oversees Wagyu in Canada, Australia, and several other countries.
How can we tell whether the Wagyu beef we bought is Japanese, or whether our Kobe steak is authentic?
Genuine Kobe beef—whether from Japan or raised in another country—carries clear indicators that can help us determine whether what we are expected to pay for is genuine. Anyone who buys, sells, or serves Kobe cuts should be well acquainted with the criteria that distinguish Kobe beef (considering how much it costs, too).
Ask if they know where the cut they are recommending comes from.
The correct answer is: Hyogo Prefecture.
Which cattle breed does it come from
The correct answer is: Tajima.
What is its BMS? The correct answer is: between 6-12.
If they don’t know how to answer, it most likely isn’t authentic Kobe.
When buying “Wagyu” or beef labeled “Kobe-Style”
Finally, we come to crossbred Wagyu raised in other countries. The meat should, as mentioned, be labeled “Domestic Wagyu.” Make sure you buy from a reputable seller who sources beef from farmers that ensure pure “lines” through controlled breeding. Otherwise, you risk buying what is known as “Percentage Wagyu,” meaning beef from Wagyu cattle crossbred with European, American, or Australian breeds.
Wagyu raised according to all the protocols for Kobe also carry the “Kobe-style” label. The exception, of course, is authentic Kobe: cattle born, raised, and slaughtered within Hyogo Prefecture.
Although “Kobe-style” label scams are rarer than those involving the “Kobe” label, they do happen. You should check Kobe’s standards before buying “Kobe-style” beef, and make sure your seller/server knows exactly what “Kobe-style” means.
Finally, it goes without saying that there is no “Wagyu-Style” label. Since Wagyu beef comes only from the specific cattle breeds we mentioned, neither breeding nor raising is relevant. No one can present a cut as “Wagyu-style” unless it comes from Wagyu cattle. Cattle are either genetically certified Wagyu or they are not.
Photos: Getty Images / Ideal Image
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