Wagyu Striploin — Steak Cut

Miyazaki Wagyu Striploin — Steak Cut

This striploin from the Miyazaki Prefecture, well-known for its exceptional wagyu, has a cap of fat which runs through the top part of the steak, giving you an extra melt-in-your-mouth feel. The most common cut used in Japanese beef cuisine, each piece is ½ to ¾ inches thick of bovine goodness that is hard to beat.

To ensure top quality, Japanese wagyu beef are assessed based on colour, firmness and fat-to-meat ratio and graded by a letter (A to C) and a number (1 to 5),  A being the most premium and 5 being the most marbled.