Japanese A5 Wagyu BMS 8-12
SIRLOIN STEAK
Origin: Kagoshima / Miyazaki Japan
This premium cut represents the pinnacle of Japanese beef, achieving the coveted A5 grade through exceptional marbling and texture. Each sirloin steak is precisely cut from the whole striploin, offering buttery-soft meat with an intense, rich flavour profile.
Raised in Japan's pristine mountain regions, these cattle produce beef with unmistakable snowflake-like marbling, resulting in a melt-in-the-mouth texture and complex umami flavour.
For optimal results, bring to room temperature, season simply with sea salt, and pan-sear for 3-4 minutes per side until medium-rare. Rest for 5 minutes before serving. Slice against the grain and serve with minimal accompaniments to appreciate its sublime flavour.
Producer: Our Japanese partners rear their cattle following centuries-old traditions, maintaining strict quality standards that have earned them the right to produce A5 grade Wagyu. Each animal is hand-raised with meticulous care in stress-free conditions.
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HOW TO COOK A5 SIRLOIN / RIBEYE
Preheat a cast-iron skillet or non-stick pan over high heat, season the steak lightly with salt, add the Wagyu fat then add the steak just before the fat starts smoking.
Place the steak in the pan and start cooking. Turn the steak often to keep colouring even and spoon over the hot fat to aid the caramelisation process.
Larger steaks from 500g+ can then be moved to the oven to finish cooking but smaller, thinner ones can be cooked all the way in a pan.
As a guide a 300g medium-rare sirloin steak, placed in a very hot pan after being removed from the fridge for 30 minutes should take approx 3/4 minutes in total, turning and basting frequently.uickly so sear for approximately 2 mins per side, rest then serve.
STORAGE
Our A5 steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes.
This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut.
Upon receipt of your wagyu place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the counter top for 2/3 hours.
AUTHENTICITY
All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging and can check the authenticity of your purchase here
Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock - a heritage is created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents and great grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century!
WAGYU DONBURI
There are many different variations of this dish, but essentially it is composed of sticky rice, slices of steak and a salty sweet onion sauce. The dish can be topped with a soy cured egg yolk or caviar, but here we have combined the aromatic heat of fresh wasabi with the tangy umami flavour of Japanese mayonnaise to create a spicy accompaniment. Fresh wasabi has an incredible flavour and keeps well in the fridge, but you can use wasabi powder instead if not available.
JAPANESE KOBE & WAGYU BEEF 和牛
