The Japanese Wagyu ribeye A4 is offered as a piece of approximately 1.8 to 2 kg. The description identifies the meat as coming from Japanese Black breed animals and markets this reference with A4 grade. The cut and grading are part of the product identification, which differs from A5 references. The whole-piece presentation offers two preparation options indicated on the sheet: portioning the ribeye into entrecotes or preparing it whole. No specific cooking times or methods are provided. The format is stated as “Pieces of approx. 1,800- 2,000 kg.”, with an approximate weight range rather than an exact fixed amount per piece. The available information does not include an ingredients list, a nutrition table or specific storage instructions.