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Our boneless Murakami A5 Wagyu strip steak, sourced from the short loin of top-tier Japanese Black (Kuroge Washu) steers, is 14oz of transcendental flavor. We ship our steaks frozen, which doesn’t affect the quality. Individual cuts are ¾ inch thick traditional in Japanese steak houses.
Soon to be the worst kept secret in Japanese wagyu, Murakami A5 flirts with the umami-rich complexity of wagyu beef from our highest-end prefectures. Sourced from Japanese Black cattle fed on a trifecta of roughage—Koshihikari rice, straw, and hay—Murakami Wagyu is the latest in A5 indulgence.
Murakami, a coastal city in the Niigata Prefecture on the Sea of Japan, has a rich history complete with ancient castles, samurai, wealthy merchants, and skilled artisans. And now, a growing reputation for superior husbandry evident in the intensity, complex flavors, and dense marbling of Murakami Wagyu.
What do we mean when we talk about intense flavor and “complexity” in beef?
Imagine you’re at a party with a diverse mix of people who get along exceptionally well. The punch is spiked with umami. And you can tell by the way the crowd melds; the revelers won’t shut up about it for months.
That’s what it’s like to eat A5 Wagyu.
To make sense of it all, Japanese beef connoisseurs begin their assessment with three benchmark flavor components and expand from there:
Weight: 14oz.
Cut: Boneless strip steak, ¾ inch thick
Region: Murakami, Niigata Prefecture, Japan
Lineage: Japanese Black (Kuroge Washu)Standard Shipping (2-3 Business Days): $39
FREE Standard Shipping on orders $300+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
All orders ship Monday & Tuesday only.
Transit times begin when your order ships, not when your order is placed.
Carrier Delays: Once an order is in transit, delivery times are subject to UPS operations and delays may occur outside of our control. If your order is delayed or arrives in unsatisfactory condition, please contact us so we can help.
Hand-Cut For You
Our steaks are hand-cut by skilled butchers. Because each cut is individually prepared and naturally unique, slight variations in weight, shape, and thickness are normal.
Upon Arrival
Your order is shipped frozen and carefully packed to maintain a safe temperature in transit. Place your meat in the refrigerator or freezer promptly upon arrival.
It is normal for products to arrive partially thawed or with some surface softness. If the meat is still cold to the touch, it can be safely refrigerated for use or returned to the freezer.
Thawing
For the best texture and flavor, thaw meat slowly in the refrigerator while it remains sealed in its original packaging. Most steaks will thaw within approximately 24 hours; larger cuts may require additional time.
For faster thawing, keep the product sealed and submerge in cold water. changing the water periodically. Do not thaw meat at room temperature and never place in warm or hot water.
Before Cooking
Remove the steak from its packaging and pat dry before cooking - very important for a nice crust! For the best sear, make sure the surface of the steak is dry before it hits the pan or grill.
