$79.00

Product Description

“Miyazakigyu,” the highest quality designation from the Miyazaki Prefecture, is the ultimate luxury in beef.  Every five years, The Japanese Wagyu Olympics ranks the most pampered cows on Earth.  Miyazakigyu is a consecutive two-time Champion (2007, 2012) and a three-time consecutive winner (2007, 2012, & 2017) of the Prime Minister award—the category for best flavor.  

Our boneless A5 Wagyu HIbachi strip steak—sourced from the short loin—is 8oz of beef heaven.  Cuts are ¾-inch thick traditional in Japanese steak houses.  Our strip steaks are cut from the vein.  So you can rest easy knowing that no disappointing “veinsteaks” will show up at your door.  

Like Kobe, Miyazakigyu must be graded A4 or above with a BMS of seven or higher.  Miyazaki is one of four prefectures on Kyushu, a subtropical island near the southern tip of Japan.  Wagyu from Miyazaki is famous for its cherry-red coloring and density of marbling.  

Raised for 30 months by ranchers with a special zeal for husbandry, Kyushu steers feed on wheat, rice, corn, and barley.  This wholesome diet promotes “shimofuri,” the highest quality of fat marbling.  The end result is a steak with such complexity, richness, and depth of flavor, even the most jaded Wagyu aficionados will pause with reverence.  

Serving Suggestions

Defrosting your hibachi steaks in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat.  

We recommend searing your A5 Wagyu Hibachi Steaks in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Pan-Seared Hibachi Strip Steaks:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

Product Details

Weight: 8 ounces

Cut: Hibachi strip steak, cut from the vein

Region: Miyazaki Prefecture, Kyushu, Japan

Lineage: Japanese Black

Product Description

“Miyazakigyu,” the highest quality designation from the Miyazaki Prefecture, is the ultimate luxury in beef.  Every five years, The Japanese Wagyu Olympics ranks the most pampered cows on Earth.  Miyazakigyu is a consecutive two-time Champion (2007, 2012) and a three-time consecutive winner (2007, 2012, & 2017) of the Prime Minister award—the category for best flavor.  

Our boneless A5 Wagyu HIbachi strip steak—sourced from the short loin—is 8oz of beef heaven.  Cuts are ¾-inch thick traditional in Japanese steak houses.  Our strip steaks are cut from the vein.  So you can rest easy knowing that no disappointing “veinsteaks” will show up at your door.  

Like Kobe, Miyazakigyu must be graded A4 or above with a BMS of seven or higher.  Miyazaki is one of four prefectures on Kyushu, a subtropical island near the southern tip of Japan.  Wagyu from Miyazaki is famous for its cherry-red coloring and density of marbling.  

Raised for 30 months by ranchers with a special zeal for husbandry, Kyushu steers feed on wheat, rice, corn, and barley.  This wholesome diet promotes “shimofuri,” the highest quality of fat marbling.  The end result is a steak with such complexity, richness, and depth of flavor, even the most jaded Wagyu aficionados will pause with reverence.  

Serving Suggestions

Defrosting your hibachi steaks in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat.  

We recommend searing your A5 Wagyu Hibachi Steaks in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Pan-Seared Hibachi Strip Steaks:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

Product Details

Weight: 8 ounces

Cut: Hibachi strip steak, cut from the vein

Region: Miyazaki Prefecture, Kyushu, Japan

Lineage: Japanese Black

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