Kagoshima · A5 Wagyu Striploin
Kagoshima Wagyu A5 Striploin
Brought directly from Kagoshima — only by Hokkaido Uni Shop.
What is Kagoshima Wagyu Striploin?
Kagoshima 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.
That 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.
Specifications
| Origin | Kagoshima, Japan |
| Type | Kagoshima Wagyu |
| Cut | Striploin |
| Grade | A5 (highest Japanese beef grade) |
| Weight | 16oz |
| Serves | 2 people |
| State | Frozen, vacuum-sealed |
How to enjoy
Thaw 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.
Pairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.
Handling: Ships frozen and vacuum-sealed. Thaw in the refrigerator; do not refreeze after thawing. Bring to room temperature before cooking and don't overcook — the fat is the point. Any transit damage should be reported to the carrier directly.
นโยบายการคืนสินค้า
ดูรายละเอียด
ข้อจำกัดความรับผิดชอบ
คำอธิบายผลิตภัณฑ์บนเว็บไซต์และแอปของ Weee! มีวัตถุประสงค์เพื่อให้ข้อมูลเท่านั้น ดูข้อจำกัดความรับผิดชอบของเรา
