STRIPLOIN JAPANESE MIYAZAKI A5 WAGYU
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OUR JAPANESE A5 MIYAZAKI WAGYU IS PRODUCED FROM JAPANESE BLACK CATTLE. RAISED EXCLUSIVELY IN THE MIYAZAKI PREFECTURE, IT IS CONSIDERED ONE OF THE FINEST BEEFS IN THE WORLD. TO ACHIEVE ‘BEEF PERFECTION’, CATTLE UNDERGO YEARS OF METICULOUS CARE, STRINGENT REGULATIONS, A SPECIALIZED DIET AND GENETIC MONITORING ALL OF WHICH WILL RESULT IN EXCEPTIONAL MEAT QUALITY AND EXTREME MARBLING.
Information Details
Meat Type: Beef
Country of Origin: Japan
Steak Type: Wagyu A5
Cut Type: Striploin
Cooking Methods: Grilled, Pan-seared
Store at
For long-term storage - Keep at 0°C or below (-18°C or lower).
For consumption within 2–3 days - Store between 0°C and 4°C.
How to Cook
COOKED TO PERFECTION
1. You can season the steak before cooking, a high-quality steak has great natural flavor, so just a little salt is enough to enhance it.
2. Heat your pan to medium-high. Let the steak’s natural fat melt, no extra oil needed. For lean cuts like filet, a light rub of olive oil adds a perfect touch before cooking.
3. Place the steak in the pan and let it sear. Turn it regularly for even cooking.
5. Remove the steak when it reaches your preferred doneness. A meat thermometer can help check the temperature, if needed.
Chef’s recommendation:
Rare 50–55°C | Medium Rare 55–60°C | Medium 60–65°C
Need a bigger cut? Please contact us
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