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This is one of the most luxurious cuts of beef you can buy - a Japanese A5 Wagyu New York Strip Steak. It is intensely marbled, decadent, and packed with umami flavor. It also contains more omega-3 and omega-6 fatty acids than any other kind of beef, making it a nutritional powerhouse as well. For the best results, cook it over high heat until medium-rare. Cut in the Japanese style to 3/4 inch.

Cooking Instructions
Cooking methods
Wine pairings
Cabernet Sauvignon, Syrah, Pinot Noir
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 Striploin has a rich and buttery, umami-packed flavor profile, with a tender, juicy texture that is sure to please even the most discerning palate. The texture is smooth and delicate. The overall eating experience is simply sublime.
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.

Miyazaki Gyu

Each luscious bite of this A5 Japanese Wagyu offers the ultimate trifecta of taste, tenderness and texture, making it an unforgettable meal to share.

Miyazaki's Wagyu Olympic Legacy

The National Competitive Exhibition of Wagyu, also known as the "Wagyu Olympics," is a prestigious event held once every five years, bringing together the finest Wagyu cattle from across Japan. With a history spanning 56 years since its inception in 1966, this grand competition has become a symbol of excellence in the Wagyu industry. Remarkably, Miyazaki wagyu has achieved an extraordinary feat by securing the Prime Minister's Award, the highest accolade, four consecutive times at this esteemed exhibition.

History-Making Wagyu

Miyazaki, known for its distinctive snowflake-like marbling and melt-in-your-mouth tenderness, holds a rich tradition of Wagyu excellence. As the first to win the Prime Minister's award at the Wagyu Olympics and top overall prize, Miyazaki's acclaim extends nationally and globally. It pioneered wagyu exports to the U.S., where its well-balanced meat quality and intramuscular fat gained popularity. This harmony not only elevates the overall eating experience but also allows for the full enjoyment of rich, umami-packed bursts of flavor

A Culinary Trifecta

Miyazaki Wagyu, cherished by chefs and connoisseurs for its intricate marbling and exceptional mouthfeel, stands out in the culinary realm. With two appearances at the Governor’s Ball, the exclusive Oscars after-party, chosen by Wolfgang Puck, its esteemed reputation is widely acknowledged. Indulge in each luscious bite for a culinary trifecta – a perfect balance of taste, tenderness, and texture, creating a rich and unforgettable shared meal. To savor the adoration and fame of Miyazaki Wagyu, simply salt, sear, and relish this exquisite wagyu experience.

From an Artisan Legacy

In Japan's southern Kyushu region, Miyazaki boasts an ideal climate for raising Kuroge Washu cattle. Nestled amidst mountains, the cattle graze on vitamin-packed vegetation in fertile volcanic soil, developing the renowned intricate marbling. Many farmers, spanning generations, take immense pride in their craft, forming a legacy. Miyazaki was among the first in Japan to establish a cooperative, upholding breeding excellence in Wagyu. This co-op, recognizing artisan qualities and dedication, continues to contribute to Miyazaki's reputation for some of the world's finest beef.

Japanese Wagyu Prefectures > Miyazaki Wagyu

We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
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