Japanese a5 Wagyu Sirloin Steak
Ito Japanese Wagyu a5 BMS 10-12
Ito Wagyu 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, specifically the Tajima strain raised in Hyogo prefecture. Just like champagne has to be made from the Champagne region of France, real Kobe beef can only come from Kobe in Japan.
Our famous ITO wagyu a5 sirloin steak is lovingly prepared here in the UK. Excess outer fat removed then cut to varying sizes.
Ito a5 Wagyu, created by connoisseurs in the pursuit of deliciousness
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 to offer the ultimate in freshness and quality without any discolouration of the meat. The ultra-rapid freezing process prevents large ice crystals from forming that can damage cells and tissue fibers. 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