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A5 Grade Japanese wagyu Boneless New York strip/ Striploin Steak Japanese Black (Kuroge)

A5 Grade Japanese wagyu Boneless New York strip/ Striploin Steak Japanese Black (Kuroge)

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Description

Wagyu New York strip

Description: Fromthe loin.
Appearance: a fine, mesh-like marbling.
Taste: a rich,full-bodied flavor that spreads throughout the entire mouth.
Try as:steak, shabu-shabusukiyaki.

 

What is Wagyu Beef?

"Wagyu"means "Japanese beef." It refers to four unique breeds of purebred cattle: Kuroge (Japanese Black), Akage (Japanese Brown), Nihon Tankaku(Japanese Shorthorn), and Mukaku (Japanese Polled). This classification was established in 1944.

 

For those four wagyu breeds, cross-breeding with other cattle varieties is prohibited. These four strains emerged by cross-breeding with cattle mostly from Europe in the late 19th and early 20th centuries. Their common ancestor?Tajima cattle.

 

Generally,Japan-raised cows are referred to as "domestic cattle" in Japan. This includes wagyu but also other varieties, such as Angus, Jersey, or Holstein,that were raised in the country as well. Even imported cattle can be counted as domestic if the feeding period in Japan is longer than the feeding period overseas.

 

About Wagyu Grades

This classification refers to a universal system, grades awarded by a member of the Japan Meat Grading Association.

 

The"Yield Grade" is marked by letters from A to C, indicating how much high-quality meat one cow offers, not counting parts such as skin and internal organs, of course. The highest yield grade that can be attained is A.

 

A number between 1 and 5 then follows this letter – this is the "Quality Grade." Four criteria determine how high the quality grade is: marbling,meat color and brightness, firmness and texture of meat, and color, luster, and quality of fat.

 

As such, A5 is the highest grade that wagyu can get and, also, the most expensive.


Temps, Times, and Tips: The Best Wayto Cook Wagyu Beef

Now,let’s learn how to cook Wagyu steak!

Although Wagyu beef cooks well on a grill, it can be a little more difficult to master the technique than cooking it on the stove in a skillet. We recommend using a cast iron skillet for Wagyu beef cooking until you become more familiar with cooking them.

First,allow your steaks to come to room temperature outside of the fridge. This usually takes about 30 minutes or so, depending on their thickness.

Then,season your steaks. Some salt and pepper will do, or you can use your favorite steak seasoning, like our very own Chicago Steak Seasoning.

Preheat your skillet over high heat. Cut off some fat from your steaks around the edges and use it to grease your pan for the best, most natural flavor. Alternatively,you can use a little bit of butter or olive oil.

Sear your steaks for three to four minutes on each side, depending on how well you like them done. For a rarer cook, go closer to three; for a medium cook, shoot for four.

Check the internal temperature with a meat thermometer, which should read about 130-degrees for medium-rare doneness. Remove the steaks from the heat and pan and allow them to rest for 5 to 10 minutes to allow their juices to flow back through the meat.

 

Details

Product Name

Japanese wagyu (Kuroge) Striploin Steak

Country of origin

Japan

Grade

A5

Wagyu Brands

Miyazakigyu beef 

Saga beef 

Yamagata Beef

Kumamotobeef

Storage conditions

Keep refrigerated

Pro Tip

Try removing from the fridge at least 15 minutes before cooking.  Letting your steak reach nearly room temperature will allow for a more even cook.

 


Additional details


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