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:
Cut: Boneless strip steak, ¾ inch thick
Region: Murakami, Niigata Prefecture, JapanLineage: Japanese Black (Kuroge Washu)
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