Kagoshima Wagyu A5 Striploin 16oz

What is Kagoshima Wagyu Striploin?
Kagoshima Wagyu is Japanese beef raised in Kagoshima, in the Kyushu region of southern Japan. This is an A5 striploin: A5 is the top grade in Japan's beef grading system, given for the highest yield and the highest marbling score. The striploin is a leaner, firmer cut than the ribeye, with a cleaner bite and marbling that runs even through the meat.

That marbling (sashi) is what separates wagyu from Western beef — the intramuscular fat melts at a low temperature, turning the meat tender and rich. Kagoshima beef tends to run firmer in texture than some other regions', which makes the striploin hold its shape well when sliced. Each striploin is 16oz, frozen and vacuum-sealed, enough for two.

Specifications

How to enjoy

Thaw overnight in the refrigerator, pat dry, and bring to room temperature about 30 minutes before cooking. A5 wagyu is rich, so sear it hot and fast — a hot pan or grill, about a minute a side, salt at the end — rather than cooking it like a thick Western steak. The striploin's firmer texture holds up well sliced against the grain and served in small portions, or cut thin for sukiyaki and shabu-shabu.

Pairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.