Description

A5 Wagyu

Japanese Wagyu Beef A5 Striploin

The 100% Japanese Miyachiku A5 Wagyu Striploin – a premium cut that brings the luxury of the world’s finest beef right to your table. Available in individual steaks weighing 18-19 oz or as a whole piece ranging from 16 to 18 lbs, this Japanese Wagyu A5 striploin is a product of Japan’s renowned Miyachiku co-op, known for producing some of the most sought-after beef globally. Perfect for anyone who appreciates the finer things in life, this exquisite cut promises an unforgettable dining experience.

What is Miyachiku Wagyu?

Miyachiku Wagyu refers to beef produced by the Miyachiku co-op, a collaboration of over 400 farmers based in Miyazaki Prefecture, Japan. This co-op is a major distributor of premium Wagyu beef worldwide, including the highly coveted A5 grade. The meat is also known as Miyazaki Wagyu or Miyazakiyu, a name reserved for the finest beef raised in this region, one of Japan’s most famous for Wagyu production.

The beef is sourced from the Kuroge Washu, or Japanese Black cattle, the largest and most prized of the four original Wagyu breeds. To ensure the highest standards of care, each farmer in the Miyachiku co-op tends to no more than four cows, allowing them to give each animal the attention and quality feed it needs. This meticulous care results in Wagyu beef with extraordinary tenderness and marbling, making it a premium choice for discerning steak lovers worldwide.

What Does A5 Wagyu Mean?

The “A5” grading represents the pinnacle of Wagyu quality. The grading system consists of two components: the “A” grade, which measures the yield of the meat, and the “5” grade, which signifies the exceptional quality of the beef. A5 Wagyu beef stands out for its remarkable marbling, which refers to the intricate, spider-web-like distribution of fat throughout the muscle fibers. This marbling is what gives the beef its signature melt-in-your-mouth texture.

A5 Wagyu is also evaluated based on the color and brightness of the meat, the texture and firmness of the steak (which should feel silky), and the luster and color of the fat. When all of these elements are ideal, the beef earns the prestigious A5 grade, ensuring the highest level of taste and tenderness possible.

Wagyu Striploin: The Perfect Cut

The Wagyu striploin, or strip steak, comes from the short loin area of the cow, located just behind the ribs. This muscle is not heavily worked, which contributes to its exceptional tenderness. When cooked, the striploin’s marbling melts into the meat, creating a rich, buttery flavor that is second to none. Whether grilled, seared, or pan-fried, the result is a steak that practically melts in your mouth, offering a dining experience like no other.

Serving Suggestions

Wagyu A5 striploin is ideal for those who enjoy the luxury of top-tier beef. To get the most out of your Miyachiku A5 Wagyu, we recommend cooking it quickly on high heat to sear the exterior while preserving the tender, juicy interior. Pair it with simple sides to allow the steak’s natural flavors to shine—think roasted vegetables, creamy mashed potatoes, or a fresh, crisp salad. For a truly indulgent meal, consider pairing your Wagyu striploin with a full-bodied red wine or a rich Japanese sake.

Why Choose Miyachiku A5 Wagyu?

When you choose Miyachiku A5 Wagyu Striploin, you’re selecting a steak that exemplifies the craftsmanship and dedication of Japan’s finest farmers. With its exceptional marbling, tenderness, and flavor, this beef is the epitome of luxury. It’s not just a meal—it’s an experience. Whether you’re hosting a special occasion or simply treating yourself to a memorable dinner, Miyachiku A5 Wagyu is sure to impress.