Japanese A5 Wagyu Sirloin Steak BMS 10/11
BMS 10-11 (Exceptional)Wagyu beef is synonymous with a really, really good steak. But there’s wagyu and then there’s Japanese wagyu. And now there is Ito wagyu
The title “Ito Wagyu” is given only to the very best black wagyu beef of at least grade 4, which has undergone rigorous care from fattening to processing, and then has been handpicked by seasoned connoisseurs. In this process, you can really feel the pride felt by Itoham Inc., one of Japan’s biggest meat brands, founded in 1928. You can tell the quality of Ito Wagyu with a single glance.
“Ito wagyu is rated the best in the world and has only been allowed to be exported from Japan in the last few years. Australia breeds very good wagyu, but Ito wagyu is a very specialised, high-quality product.”
All A5 wagyu beef comes from the Kuroge Washu breed, specifically the Tajima strain raised in Hyogo prefecture. It’s called Kobe beef because Kobe is the capital of Hyogo.
Just like champagne has to be made from the Champagne region of France, real Kobe beef can only come from Kobe in Japan. The taste, texture and quality are the product of the local soil, climate and conditions.
Usage: Japanese wagyu steak is best when cooked medium rare to medium. This is easily achieved as the steak itself is roughly 1.2cm thick. 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 steak.
Origin: Hyogo Prefecture, Japan
Net Weight: 250g +