A5 Wagyu Petite Striploin Pair

4.6

1304

List Price:

$131.24

Non-Member Price:

$119

9% Off

Member Price:

$119

9% Off

Earn 119 in Moolah! Rewards

Variety:

Kagoshima Wagyu

Weight:

0.625 lbs

This is a pack of 2 5oz A5 Wagyu Petite Striploin.

Reviews

4.6

1304

Cooking Instructions

Cooking methods: Pan-Fry
Wine pairings: Cabernet Sauvignon, Pinot Noir, Syrah

Japanese A5 Wagyu is as much an experinece as it is a meal. To prepare this luxurious ingredient, first allow the meat to rest and come to room temperature before cooking. Lightly season with salt to help bring out the natural umami flavor. Alternatively, you can dip each bit in a fine sea salt of your choice before eating. Heat a smooth-surfaced pan such as a stainless steel pan to medium high heat. Thin slice the A5 Wagy into individual, bite-sized portions. Place each piece on the pan without any cooking oil. A5 Wagyu has enough oil already to cook directly on a naked pan. Sear each size for approximately 2 minutes and remove. We recommend cooking each piece individually to share the exprience with others. To elevate the experinece, try a variety of fine sea salts, a high quality soy sauce or some wasabi. For a decadent expreince, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraodinary.

Flavor Profile

This Japanese A5 Wagyu Petite Striploin is a luxurious and indulgent beef that is characterized by its intense marbling and buttery, melt-in-your-mouth flavor. The meat is incredibly tender with a sublimely rich, beefy taste that makes it a true culinary treat.

Chef's Serving Suggestions

When it comes to side dishes to pair with Japanese A5 Wagyu, think leafy greens and robust vegetable flavors. Try serving roasted brussels sprouts, carrots or sauteed spinach. Or how about placing a thin slice of fried garlic or laying out a variety of sea salts, fine soy sauces and even wasabi for dipping, as they do in Japan? Whatever you do, remember: Japanese A5 Wagyu is as much an experience as it is a meal.

Kagoshima Farms

Consecutive, award winning Japanese Wagyu

Award-Winning Wagyu

Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. It's called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it's known also as "The Wagyu Olympics". There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic acid). There's also an overall winner, based on the average of scores across the categories. In 2017 and 2022, Kagoshima beef took the top prize based on overall contest scores (総合得点による「団体賞」は、鹿児島県が１位). You could say that Kagoshima's A5 Wagyu is one of the very best Japanese beef you can buy!

Melt-In-Your-Mouth Flavor

A5 Wagyu gets its legendary flavor from intense marbling. Get ready for sweet, buttery, decadent delight with every bite.

And there's science to back up the happy dance our taste-buds are doing. Research shows that beef from Kuroge-washu contains more omega-3 and omega-6 fatty acids, as well as more monounsaturated fatty acids (a.k.a. the good fats) than other kinds of beef. In fact, the unique composition of A5 Wagyu means that it melts at room temperature, so it's no exaggeration when we say it "melts in your mouth." This is just another reason why Japanese Wagyu is considered the pinnacle of the beef world.

Myths & Facts: Japanese and American Wagyu

We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan.

So we thought we’d do some mythbusting.

Learn More