Approx. $165/lb
DISTINCTIVE QUALITIES: An A5 Japanese Wagyu Kagoshima strip steak (also called a strip loin) is a true delicacy! This NY strip steak personifies what the best Wagyu should be—intense fat marbling, velvety texture, rich flavor, and a mouthfeel like no other. The A5 rating is the highest grade for Wagyu beef, meaning its marbling content is superb. Our Kagoshima Wagyu strip steak comes from the Kagoshima Prefecture at the southernmost tip of Japan. All-natural, no additives, no preservatives. Antibiotic and hormone-free.
BEHIND THE PRODUCT: Similar to the filet, The New York is a boneless cut that comes from the short loin area behind the ribs. The major difference is the New York comes with a strip of fat along the edge of the cut as well as more marbling throughout the steak. This intense marbling and aging process combine for spectacular richness and flavor. The New York Strip is also much thinner than a filet mignon and may be cooked over high heat. With its A5 rating, the Japanese Wagyu New York strip is considered the “Rolls-Royce” of beef.
SERVING SUGGESTIONS: For medium-rare, add salt and pepper to taste, then pan-sear in a cast-iron skillet over high heat until an internal temperature of 130ºF. Because of the rich fat marbling, grilling A5 Wagyu is not recommended unless using indirect heat.
COUNTRY OF ORIGIN: Japan (Kagoshima Prefecture)
STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw overnight by refrigeration prior to cooking.
INGREDIENTS: Beef
