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A5 Wagyu Beef Striploin (Whole), Miyazaki 5 pound- JAPAN
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Description
WAGYU: Miyazaki Striploin A5 (Whole) - JAPAN
Japanese Wagyu Beef is the ultimate gourmet experience. It is marbled with a higher percentage of intramuscular fat than any other beef in the world, giving it a rich, buttery texture and mouth-watering flavor. The Wagyu Striploin is cut from just below the ribeye roast. This cut has minimal fat and will yield tender, juicy steak every time.
Striploin, or short loin, is one of the most popular cuts amongst steak lovers. It's great for cooking on the grill or roasting in the oven, and it is perfectly suited to braising and stewing too. Our Striploin is supplied as whole chine (0% fat trim) with an extremely rich marbling score of 9+/9. Juicy and tender with a robust flavor; simply delicious.
MEAT: BEEF: WAGYU: FROZEN: 100% Japanese (Miyazaki) Striploin A5
Size: 5 lb / 2.3 kg
What is Miyachiku Wagyu?
Miyachiku Wagyu is produced by a cooperative of 400 farmers in the Miyazaki Prefecture of Japan. This co-op is renowned for being one of the largest and most esteemed producers of original wagyu beef in Japan, supplying premium meat globally. The term "Miyachiku Wagyu" is synonymous with "Miyazaki Wagyu," both referring to this exceptional quality beef. The highest-grade beef from this region is also known as "Miyazakiyu," meaning "cow of Miyazaki."
The Unique Qualities of Miyachiku Wagyu
Miyachiku beef is sourced from the Kuroge Washu, or Japanese Black, which is the largest of the four original wagyu breeds. Each farmer in the co-op is dedicated to the meticulous care of a small number of cows, ensuring each animal receives ample attention, high-quality feed, and care.
Understanding the A5 Grade
The A5 grade signifies the pinnacle of beef quality, combining two critical indicators: "A" for yield and "5" for the highest quality. This rating is based on several factors:
- Marbling: The even distribution of fat throughout the muscle.
- Color and Brightness: The vibrant appearance of the meat.
- Texture and Firmness: The steak's silky feel.
- Color and Luster of Fat: The appealing look and sheen of the fat.
When all these elements are perfect, the wagyu striploin earns the A5 grade, representing the finest beef available.
What is Wagyu Striploin and How to Serve It?
The striploin, or strip steak, is a cut from the cow’s short loin, located just behind the ribs. This area does minimal work, resulting in an incredibly tender steak that practically melts in your mouth when seared or grilled.
What is the melting point of Wagyu?
Wagyu fat begins to melt at 77°F (25°C), contributing to its exceptional tenderness.
Products may vary slightly due to the inherent nature of items, lighting conditions, or computer monitor settings. Manufacturers may update packaging or modify products seasonally at any time.
