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JAPANESE A5 WAGYU SIRLOIN STEAK
JAPANESE A5 WAGYU BEEF
BMS 8-12 (Exceptional)
Japanese A5 Wagyu denotes the top grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. It is often hailed as 'the best beef in the world', a label attained due to its melt-in-the-mouth texture and exceptional umami flavour.
A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in Oleic acid due to the Wagyu cow’s healthy eating programme.
Wagyu cattle are raised by hand in Japan’s pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single cow to such a high standard, and quantities are always limited.
Our Japanese Wagyu and Kobe beef is cut from whole muscles and delivered fresh into the UK. Each steak has most of the outer fat removed and is carefully sculptured to offer the highest meat ratio and best value possible. The steaks are cut and then frozen down to -28°. This process offers major advantages when promoting zero food waste and 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 was when freshly cut.
Wagyu and Kobe steaks are very rich, and ordering them on the smaller side is best. To choose the right size steak, there are a few basic things to consider:
Our standard (New York strip) steak is cut across the width of a whole sirloin.
250g (8.5 oz) - Ideal for one person. ±2cm thick
350g (12 oz) A larger one person steak ±2.5cm thick- Or a great tasting sharer for smaller dishes.
500g - A great sharing steak for two people - ±3.5cm thick
750g & 1kg - These steaks are taken from the widest end of a whole striploin. They can be cut into 3/4 blocks, cooked individually or roasted whole, then sliced and shared, suitable for 3/4 people.
The block-cut half-steak is thicker and comes from a larger piece of the prime section of a whole Striploin. These are a minimum of 2cm thick for a 250g steak and take longer to cook but are better for slicing thinly for Sushi, Tepanyaki and Donburi.
All steaks need to be defrosted before cooking. Remove all packaging, place it on a plate, and cover it with clingfilm in the fridge overnight. 250g steaks will deforest at room temperature in around 2 hours.
How to cook your Japanese a5 wagyu steak
It is common to attribute steak's tenderness to its 'doneness'; rare for those who like a soft texture, etc. Japanese wagyu does not work by these principles due to the marbling that runs through the meat and keeps it soft at any degree of doneness.
For this reason, we recommend that Japanese Wagyu/Kobe Sirloin/Ribeye steaks are cooked to at least medium-rare or medium. This allows the intramuscular fat to melt and the outside to caramelise and become crisp. This enables the steak to be perfectly tender while releasing the optimum flavour of the Wagyu, which is not achievable with a rare steak.
For our classic 250g steak, Preheat a nonstick pan over medium to high heat. Season both sides of your steak with salt, then sear it in the pan without oil, turning every 20 seconds to keep the cooking and colour even. Allow to rest for 5 minutes. Slice thinly and serve.
For 500g± cuts, adding a spoonful of our natural wagyu fat is useful - after browning, place in a 180°c oven to finish cooking. Larger cuts also work really well when reverse-seared on a charcoal BBQ.
It is important that the pan is not too hot, or you will burn the steak. You should achieve a beautiful golden brown colour with very little effort.
Pairing: Once allowed to rest, it is better to slice your wagyu steak thinly and match it with steamed rice, ponzu and steamed green vegetables such as snap peas. The cleanliness of these ingredients will match the full-on Wagyu flavour.
When pairing wine, think of reds that are not too bold and have higher acidity, such as Syrah, Bordeaux 70/30 Cab Sauvignon/Merlot blends. White wine - Stick to a nice dry Riesling or Sauvignon Blanc.
Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. Your ID number is on the back of the pack, and you can check the authenticity of your purchase HERE.
Origin: Kagoshima/Miyazaki, Japan
The steak pictured is a 250g A5 BMS 9 Wagyu Sirloin Steak, 1.9cm thick.
DELIVERY INFO
"We strive to ensure all orders are delivered swiftly and efficiently, reflecting our commitment to quality and customer satisfaction.”
Orders placed before 2 PM (Monday to Friday) are eligible for same-day dispatch, unless you choose a specific future delivery date during checkout.
We use reliable third-party express courier services and high-quality insulated packaging. However, delays can occur, so we package items to ensure they remain in excellent condition.
If you need your delivery on a specific day, please mention this in the notes section on the checkout page. We may advise alternative options, such as dispatching your order a day earlier to ensure timely arrival.
All items leave our facility in perfect condition with a good use-by date. Please consider this when selecting your delivery date. Once dispatched, the package is under the responsibility of our couriers, making it difficult to change the delivery address or expedite delays.
We do offer Saturday delivery, but please note that our couriers do not operate phone support at weekends, and our customer service is closed. For time-sensitive deliveries, we recommend choosing a weekday to allow us to address any issues promptly.
Further delivery details and shipping rates can be found here
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HOW TO COOK WAGYU & KOBE BEEF STEAKS
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WAGYU DONBURI
Check the recipe