Because it is produced to such high standards, Wagyu is seen as a luxury food in the beef industry. Many people all over the world enjoy this beautiful meat. Many high-end restaurants have put Wagyu beef on their menus, and people who like good food always choose it. This gourmet staple is a must-try, and we’re happy to offer our wonderful customers a great selection of Japanese, British, and Australian wagyu. This guide was made to help people who already eat wagyu and people who have never tried it learn more about this great product.
Wagyu beef has gained tremendous popularity in recent years as more people discover the unmatched eating experience this fine Japanese beef offers. Of all the different cuts of wagyu, the strip steak stands out as a favorite for its balance of flavor, tenderness and texture. In this article, we’ll look at why the strip steak is considered the best cut of A5 wagyu beef.
What Makes Wagyu Beef So Special?
Wagyu refers to four specific Japanese cattle breeds – Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. While regular beef cattle are raised for about 18 months before slaughter, wagyu cattle are fed a special diet for around 28 months. This longer raising time allows the meat to be well-marbled with a high percentage of unsaturated fat.
It’s this extensive marbling that gives wagyu its distinctive flavor and texture. The fat has a lower melting point, so it literally starts melting in your mouth when you eat it. This delivers an incredibly rich, buttery, velvety smooth taste that is unmatched by any other type of beef.
Of the four wagyu breeds, Japanese Black is considered the finest. Beef from Japanese Black cattle that are born, raised and slaughtered in Japan and receive a beef marbling score (BMS) of 8-12 on a 12 point scale can officially be called “Kobe beef”. Kobe beef is named after the city of Kobe in the Hyogo prefecture of Japan.
Not all wagyu meets the strict criteria to be labeled as Kobe beef But premium wagyu beef, especially those rated A5 (the highest grade) deliver a similarly sublime eating experience
What is an A5 Wagyu Strip Steak?
Wagyu beef is graded based on standards set by the United States Department of Agriculture (USDA). The grading looks at both meat yield and meat quality including marbling firmness and texture. Only about 3% of beef makes the “Prime” grade, and A5 wagyu far exceeds even that.
A5 is the top wagyu grade, indicating the very best quality with the highest level of marbling. An A5 wagyu strip steak comes from the short loin and is one of the most popular cuts of this premium beef. Also referred to as a New York Strip, it offers the perfect balance of rich flavor and tender texture.
Here are some key characteristics of A5 wagyu strip steaks:
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Cut from the short loin near the rib cage, it contains sections of two main muscles – the longissimus dorsi and spinalis dorsi.
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Marbling level is the highest possible – at least 10% or higher. This fine web of fat infiltrates the meat, keeping it succulent and giving it its signature melt-in-your-mouth sensation.
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The flavor is robust, complex and almost nutty with hints of sweetness. The copious marbling imparts a buttery, velvety texture.
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A5 strip steaks are tender, but still have some firmness with a pleasant chew. This comes from the short loin’s mix of slow-twitch and fast-twitch muscle fibers.
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Portion size is 10-16 ounces and 1-1.5 inches thick. This compact cut is easy to cook and serve.
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The strip steak is versatile – it can be grilled, pan seared, broiled or even thinly sliced for Korean BBQ.
Why A5 Wagyu Strip Steak is Considered the Best Cut
While all A5 wagyu cuts provide an extraordinary eating adventure, the strip steak is particularly prized for several reasons:
Flavor – With its balance of marbling, meat and fat, the strip steak offers the full spectrum of flavors – from robust, nutty and earthy to hints of sweetness. Every bite floods the mouth with layered flavors.
Texture – The short loin’s combination of muscle fibers imparts a pleasant, moderate chewiness while the fine marbling results in a silky texture. This creates a mouthfeel that melts on your tongue.
Appearance – A5 wagyu strip steaks are visually striking with snowy white fat spiderwebbing through the rich red meat. The steak’s compact shape also makes it aesthetically pleasing.
Versatility – Unlike some other wagyu cuts like ribeye or tenderloin, the strip steak can be cooked using a range of dry heat methods from grilling to pan searing to broiling. Its moderate thickness takes well to all these techniques.
Availability – While wagyu specialty cuts like ribeye or tenderloin are produced in more limited quantities, the strip steak has better yield from the cow. This means it’s somewhat more available, though still precious.
Ease of cooking – With its uniform shape and thickness, the strip steak cooks evenly and predictably. Its moderate 10-16 ounce size also makes portioning and serving straightforward.
Value – Pound for pound, the strip steak represents one of the best value cuts of A5 wagyu considering its optimal blend of flavor, texture and yield.
So while every morsel of A5 wagyu beef is extraordinary, the strip steak hits the sweet spot between flavor, tenderness, easy cooking and availability. That’s why it’s prized by wagyu connoisseurs as the single best cut.
Tips for Cooking A5 Wagyu Strip Steak
A5 wagyu beef deserves special care when cooking to best highlight its almost otherworldly qualities. Here are some tips for cooking a perfect wagyu strip steak:
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Let meat sit at room temperature for 30-45 minutes before cooking so it cooks evenly.
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Season just before cooking with only salt and pepper to let the beef flavor shine. A simple sprinkle of high quality sea salt is enough.
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Use a thick, heavy pan like cast iron. This will give the rich flavor from the marbling somewhere to go. A thinner pan may cause flaring.
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Cook over high heat to develop a nice crust. Wagyu has enough internal fat so it won’t dry out.
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For grill or pan, cook 4-5 minutes per side for medium rare doneness. Check often and adjust heat to avoid flaring.
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Do not overcook! Cook just until it reaches an internal temperature of 135°F for medium rare to best appreciate the delicate texture.
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Let steak rest for 5-10 minutes after cooking so juices redistribute evenly.
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Slice against the grain before serving so each bite has just the right tenderness.
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Garnish minimally with just a sprinkling of finishing salt like Maldon or fleur de sel.
Savor every morsel of this magnificent steak and take your time to fully experience the aromas and flavors in each bite. Proper cooking maximizes the eating pleasure of the world’s most luxurious beef.
Is Wagyu Beef Worth the Splurge?
With an A5 wagyu strip steak costing $60-$120 or even more per pound, is this beef really worth the astronomical price tag? For true beef aficionados, the answer is a resounding yes!
While wagyu is undoubtedly an extravagant indulgence, it provides an eating experience that no other steak can offer:
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The flavor is incomparable – wagyu has a complexity and richness of taste that must be tried to believe.
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The velvety, buttery texture caused by fine marbling simply has no equal.
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From the first whiff of the aroma to the final satisfied sigh after the last bite, it engages all the senses.
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The satisfaction of savoring every morsel knowing you are eating the finest beef in the world.
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It’s a rare treat – having A5 wagyu beef just a few times a year makes each occasion extra special.
For many steak enthusiasts, enjoying the distinct pleasure of wagyu’s melt-in-your-mouth texture and robust umami depth is worth the price. While certainly a splurge, a special 10-16 ounce A5 wagyu strip steak can provide the ultimate steak experience to savor and share.
Where to Buy A5 Wagyu Strip Steak
Due to limited availability, A5 wagyu beef can be difficult to find, especially premium strip steaks. Here are some of the best places to buy authentic Japanese A5 wagyu strip steaks online or in person:
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Online specialty retailers like Crowd Cow, Holy Grail Steak Co, Snake River Farms
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Local premium butcher shops – call ahead to check wagyu inventory and pre-order
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Specialty food stores like Eataly in major cities may carry wagyu
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In Japan, visit department store food halls like Takashimaya or Isetan
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Some high-end steakhouses sell raw wagyu cuts to cook at home
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Travel to wagyu beef expos and events to buy directly from Japanese ranches
Wherever you obtain your A5 wagyu strip steaks, be sure the seller
What Does Wagyu Mean?
While the word “wagyu” literally means “Japanese cattle,” it also refers to the four different types of purebred cows. Black (Kuroge), Brown (Akage), Shorthorn (Nihon Tankaku) and Polled (Mukaku) are the four native breeds. The Tajima cattle are these cows’ common ancestor. These cattle were mostly used for farming and agricultural tasks because they are great endurance animals. It was discovered that these strong breeds of cows have a special way of storing marbled fat in their muscle tissue. This means that the tasty fat is well mixed into the muscle.
A Guide to the Different Cuts of Wagyu Beef
You may know about the most common cuts of beef, like sirloin, ribeye, and chuck. But our site has a lot more tasty options for you to check out. Each cut offers a slightly different flavour and texture. Certain cuts may be optimally prepared to enjoy their unique qualities too. Scroll down for tips on how to best select and cook your cut of wagyu!.
The cow’s loin is one of the most popular cuts of wagyu. It has a thick, flavorful taste that can’t be beat. People often praise it for having the most typical wagyu flavors because it has all the best qualities of this type of Japanese beef. The marbling of the sirloin is beautiful, creating a buttery, melt-in-the-mouth experience. Sirloin is best prepared simply as a steak or for a shabu-shabu.
There is another very popular beef cut called the ribeye. It comes from the middle of the rib, usually between the sixth and twelfth rib. This is a heavily marbled cut with a channel of fat running through, creating the ‘eye’ of steak. The fat of the beef is what lends the steak much of its richness. For the best flavor, cook the ribeye to medium-rare. This lets the fat render and add depth to the meat.
Tomahawk is a full ribeye steak with a French-trimmed rib bone. This wagyu cut really steals the show, and it’s great for parties or other times when you want to impress. It’s also great for sharing. The bone is not only there for beautiful presentation, it also releases flavour when cooked. Due to the large size of this cut, we’d recommend searing and then roasting in the oven.
The rib cap really is the best of both worlds because it has the great taste of a ribeye and the juicy, tenderness of a tail. The rib cap is the meat around the ribeye that is cut from the top of the ribeye joint. This is the best part of the meat in terms of taste and texture. Rib cap is a real treat for wagyu lovers, as the rib area has gorgeous intramuscular fat.
Short ribs are a cheap cut of meat that tastes best when cooked slowly over low heat. This lets the flavor come out and helps the meat stay juicy. After a couple hours of cooking or until fully tenderized, finish in an oven with a sticky glaze.
This cut is made from the meaty part under the shoulder blade, which the cow doesn’t use very often. The shoulder, which gets a lot of use, is very different in texture from this soft part of the cow. The resulting fattiness of this cut of beef creates fantastic marbling which will impart great flavour. Another bonus of this specialist cut is that it is slightly cheaper without compromising on texture or taste. Chuck Denver is best for BBQs, grilled on a high heat to maximise tenderness and juiciness.
In French, bavette means flank steak. This cut of meat is also sometimes called the “butcher’s cut” because butchers used to keep it for themselves. This loose textured, flat cut of beef comes from the abdominal muscles of the cow. The flank is most similar to the skirt, but tends to be slightly broader, flatter, leaner. Cook at a high temp to help retain moisture.
Many people think the fillet is the best part of the cow because it tastes sweet and feels like butter. The desirable fillet comes from the tenderloin, a lean and tender part of the cow, and has a lot of marbling. Another reason for its desirability is that it is less abundant in supply than other cuts of beef. Keep it simple and cook on a hot, dry pan no further than medium rare.
American Wagyu Beef vs A5 Wagyu Beef (What’s the Difference) | The Bearded Butchers
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