Japanese Wagyu a5 Sirloin Steak
Japanese Wagyu A5 - BMS 8-12 (Exceptional)
Japanese Wagyu Beef is rated the 'best in the world' and derives from Japanese black cattle raised in a respectful and devoted manner, it is then hand-picked by seasoned connoisseurs who grade the quality from the cross-section of the sixth and seventh rib. The criteria of quality include brightness, firmness, and dryness of the meat, the visual quality of the marbling, and the shape of the whole carcass. Ony the very finest of all Japanese wagyu is graded A5!
All A5 Wagyu Beef comes from the Kuroge Washu breed. Those cattle are raised in a friendly environment on pasture and with a hand-massage to increase blood circulation and relieve stress.
Our Japanese Wagyu A5 sirloin steaks are lovingly prepared here in the UK. We sculpture the whole muscles to remove excess fat around the outside to create the maximum meat to fat ratio in order to offer the very best in the quality end product.
Larger cuts come from bigger pieces of the whole striploin and work out better value if you are going to share. In this case, we recommend cooking over an open flame, bbq, or searing in a pan then and finishing in the oven if needed (700g+). After resting place on a board and carve for sharing.
The much larger pieces (600g+) can be over 2cm thick so they can be sliced thinly for use in Sukiyaki or Shabu-shabu.
FINE & WILD - UK Suppliers Of The Finest Japanese Wagyu A5
Usage: We recommend Japanese Wagyu steaks be cooked a little longer than normal - medium-rare or even medium. This allows the intramuscular fat to caramelize and become crisp which once rested still allows the steak to be perfectly tender while realising the true flavour of the wagyu.
Steaks are not the only way to enjoy Wagyu. Traditional preparation methods include sukiyaki and shabu-shabu, one-pot dishes that render out more of the fat than grilling.
Sukiyaki simmers thinly sliced beef in a pot with vegetables, usually bathed in a sauce made with soy sauce, sugar and sake. A raw egg is served with the dish, used for dipping the beef after it's extracted from the broth.
Shabu-shabu is a light and healthy meal made with strips of meat even thinner than those used for sukiyaki. The beef strips are briefly cooked in a simmering kombu kelp broth.
Note: This a5 sirloin steak has been cut from fresh in the UK, then ultra-quick frozen by us to offer the ultimate in freshness and quality, a technique that we use to avoid discolouration of the meat. The ultra-rapid freezing process prevents large ice crystals from forming that can damage cells and tissue fibres. Upon defrosting IQF Japanese wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.
Origin: Hyogo Prefecture, Japan
The image displayed is of a 350g A5 BMS 9 Wagyu Sirloin Steak.