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Wagyu Beef, Miyazaki, A5 Striploin Individual Steaks 18-19oz - JAPAN
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Description
Looking for Meat Perfection?
Satisfy your inner carnivore with the most marbled beef in the history of mankind.
Japanese Wagyu Striploin from Miyazaki Grade A5 beef delivers a buttery rich taste, incomparable to any other meat in these individual steaks.
Why is Wagyu A5 considered to have the richest marbling? Having more intermuscular fat cells that are evenly distributed throughout the muscle gives this meat the most tender taste and that amazing pink color.
Heavily regulated by the Japanese government, the quality of the 🐄A5 Wagyu from Miyazaki is unmatched!
Because you only live once, indulge in Japanese Wagyu Striploin and share it with the meat-lovers in your life. This cut offers amazing tenderness and taste.
The seared Wagyu Beef serves well as a surf & turf with steamed vegetables.
The grilled Wagyu Beef serves well with grilled mushrooms and wedge fries.
🍷Pair with Cabernet Sauvignon
Prized for its marbling, texture, and flavor. Used for steak or as a base for teriyaki or shabu-shabu, this cut will bring out the best in any recipe, but it's best to enjoy it as a tender steak filled with natural flavor.
- A must-try for all meat-lovers.
- Offers unmatched tenderness and taste.
- Best to sear or grill to medium, with some salt.
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.
| Origin: Japan |
| Weight: 18-19 oz / 1.125-1.1875 lb |
| Storage: Frozen |
| Packaging: Vacuum Pack |
| Grade: A5 |
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.
