{"product_id":"kagoshima-wagyu-a5-striploin-16oz","title":"Kagoshima Wagyu A5 Striploin 16oz","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eKagoshima · A5 Wagyu Striploin\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eKagoshima Wagyu A5 Striploin\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Kagoshima — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Kagoshima Wagyu Striploin?\u003c\/strong\u003e\u003cbr\u003eKagoshima 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.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThat 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eKagoshima, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eKagoshima Wagyu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eStriploin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eA5 (highest Japanese beef grade)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e16oz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServes\u003c\/td\u003e\n\u003ctd\u003e2 people\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFrozen, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eThaw 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.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHow to thaw \u0026amp; handle:\u003c\/strong\u003e Thaw overnight in the refrigerator (about 24 hours) — not at room temperature or in hot water. Remove from packaging, pat dry, and rest at room temperature 30 minutes before cooking. Do not refreeze after\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":44636864315558,"sku":"WAG6482","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/pixta_83591084_Mcopy.jpg?v=1702872653","url":"https:\/\/hokkaidouni.com\/products\/kagoshima-wagyu-a5-striploin-16oz","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}