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Our Miyazaki Wagyu Striploin Ends boast the same flavor and texture as the regular New York Strip Steaks but at a fraction of the price. Generous marbling and a balanced eating profile make this cut perfect for both seasoned steak connoisseurs and those wanting to try Miyazaki Wagyu for the first time.

Rating of 4.1 out of 5 stars
Cooking Instructions
Cooking methods
Wine pairings
Pinot Noir, Cabernet Sauvignon, 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
These delicious Japanese A5 Wagyu Striploin Ends have a rich and buttery flavor, with a tender, juicy texture. It's a perfect choice for an intimate dinner party or a special occasion. The overall eating experience is one of pure luxury and sophistication.
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 Hero Miyazaki Hero
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 Prime Minister Award

Reigning Wagyu Olympics Champion

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

Known for its snowflake-like marbling, melt-in-your-mouth tenderness as well as history-making achievements within the wagyu world, Miyazakigyu has a long tradition of excellence. This special beef was the first to win the Prime Minister's award at the Wagyu Olympics three consecutive times as well as the top overall prize two times in a row — a testament to Miyazakigyu's reverence and recognition at Japan’s national level and beyond. Miyazaki was the first province to export wagyu to the United States, and the beef was soon adored for its unique balance of meat quality and intramuscular fat. This balance allows more to be enjoyed at once, elevating the eating experience so that the rich, flavor-packed bursts of umami can be savored in their full glory.

Miyazaki Wagyu Ribeye

A Culinary Trifecta

Miyazakigyu’s intricate marbling and exceptional mouthfeel make it a top choice of chefs and meat connoisseurs alike. Its esteemed reputation has earned it extensive recognition in the culinary world, having been chosen twice by world-famous restaurateur Wolfgang Puck as a featured delicacy at the Governor’s Ball — the official and most exclusive Oscars after-party. Each luscious bite offers the ultimate trifecta of taste, tenderness and texture, with a satisfying richness that makes it an unforgettable meal to share. Simply salt, sear and savor this exquisite wagyu to appreciate the one-of-a-kind experience that has brought Miyazakigyu its adoration and fame.

Miyazaki Tenderloin

From an Artisan Legacy

Located in Japan’s far southern region on the island of Kyushu, the Miyazaki prefecture is considered the ideal climate for raising Kuroge Washu cattle. Surrounded by mountains, cattle graze on vegetation grown in fertile volcanic soil, which is packed with vitamins and minerals that help herds develop the intricate marbling they are known for. Farmers, many of whom are multigenerational, take great pride in their work — this is their craftsmanship and part of their legacy. It is this tradition that prompted Miyazaki to become one of the first areas in Japan to create a local cooperative promoting excellence in breeding and raising Japanese Wagyu. To this day, this co-op recognizes the artisan qualities and dedication that help make this beef some of the finest in the world.

Miyazaki Petite