Japanese Fresh A5 Wagyu Striploin

Japanese A5 Wagyu Striploin represents one of the highest standards of premium beef, celebrated for its exceptional marbling, remarkable tenderness, and rich, buttery flavor. Imported directly from Japan and carrying the A5 grade, the highest classification in the Japanese Wagyu grading system, this striploin features intricate marbling that gradually melts during cooking and creates the distinctive umami richness associated with authentic Japanese Wagyu.

Each steak is precisely cut from Kuroge Washu (Japanese Black) cattle raised with careful attention in select Japanese prefectures, including Kagoshima and Miyazaki. The cattle are grain-fed for more than 600 days under carefully managed conditions, developing finely distributed intramuscular fat, subtle sweetness, and a smooth, velvety texture. Handled fresh under sushi-quality standards, this Wagyu is suitable for premium preparations including light searing (tataki-style), delicate thin slices for shabu-shabu, or refined steak presentations.

Product Details

• Origin: Japan (Kagoshima / Miyazaki Prefectures)
• Breed: Kuroge Washu (Japanese Black)
• Grade: A5 (Highest Japanese Standard)
• Cut: Striploin
• Price: $170/lb
• Condition: Fresh, never frozen
• Average Weight: 1 lb block (custom cuts available upon request)
• Storage: Keep refrigerated at 32–38°F; consume within 3 days of purchase

Flavor Profile

• Texture: Exceptionally soft, velvety, and tender
• Taste: Rich umami with buttery sweetness and subtle nutty notes
• Marbling: Fine, snowflake-like fat distribution that melts evenly to create a smooth and luxurious mouthfeel

Culinary Uses

• Seared: Quickly sear over high heat for approximately 30 seconds per side to preserve its tenderness and marbling.
• Shabu-Shabu: Slice thinly and briefly dip into hot broth for a delicate, melt-in-the-mouth texture.
• Tataki: Lightly sear the exterior and slice thinly for a traditional Japanese-style preparation.
• Gourmet Pairing: Serve with sea salt, wasabi, or a truffle soy glaze to complement the Wagyu's natural flavor.

Pairing Suggestions

• Condiments: Maldon sea salt, freshly grated wasabi, or yuzu kosho
• Wine & Sake: Full-bodied red wines such as Bordeaux or Barolo, as well as Junmai Daiginjo sake

Nutritional Benefits

Approximate values per 4 oz serving:

• Calories: 480
• Protein: 35g
• Fat: 40g
• Iron: 2.8mg
• Omega-3: 300mg

The beef is naturally rich in monounsaturated fats and Omega-3 fatty acids, providing nutritional value alongside its distinctive flavor and texture.

Sustainability & Sourcing

Every A5 Wagyu cut can be traced back to its prefecture of origin and is certified by the Japanese Meat Grading Association (JMGA). Our Wagyu partners follow careful farming and feeding practices while maintaining traditional methods of animal care designed to support both animal welfare and authentic Japanese quality.

Frequently Asked Questions (FAQ)

Q: What does “A5” mean?

A: A5 is the highest Japanese beef grade. It combines a high level of marbling, with a marbling score of 8–12, along with desirable tenderness and color characteristics.

Q: How should it be cooked?

A: For optimal flavor, sear the steak quickly over high heat or cook it to medium-rare, allowing the marbling to gradually render.

Q: Is it safe to enjoy raw?

A: This Wagyu is handled under sushi-quality standards, making it suitable for lightly seared or tataki-style preparations.

Q: What’s the difference between A5 and Australian Wagyu?

A: Japanese A5 Wagyu generally features more extensive marbling and a silkier texture, while Australian Wagyu offers a firmer bite and more pronounced beef flavor.

Q: Can it be frozen?

A: Yes. Vacuum-seal the Wagyu immediately and freeze for up to 6 months without compromising its texture.

Japanese A5 Wagyu Striploin – Fresh, Sushi-Quality showcases the craftsmanship and culinary heritage associated with premium Japanese Wagyu. With its intricate marbling, delicate balance, and carefully controlled sourcing, it offers an exceptionally refined combination of flavor and texture.