$249.00

Product Description

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:

  1. Amasa (甘さ / sweetness) 
  2. Kaori (香り / fragrance)  
  3. Yawarasaka (柔らかさ / tenderness) 

Serving Suggestions

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups.  


How To Prepare Pan-Seared Murakami A5 Wagyu Strip Steak

Defrosting an A5 Wagyu strip steak 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 Murakami A5 Wagyu strip steak 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 strip 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.


Cook:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season the meat 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 vital.  The natural fat content of A5 Wagyu will prevent your strip 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: 14oz.

Cut: Boneless strip steak, ¾ inch thick

Region: Murakami, Niigata Prefecture, Japan

Lineage: Japanese Black (Kuroge Washu)

Product Description

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:

  1. Amasa (甘さ / sweetness) 
  2. Kaori (香り / fragrance)  
  3. Yawarasaka (柔らかさ / tenderness) 

Serving Suggestions

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups.  


How To Prepare Pan-Seared Murakami A5 Wagyu Strip Steak

Defrosting an A5 Wagyu strip steak 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 Murakami A5 Wagyu strip steak 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 strip 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.


Cook:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season the meat 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 vital.  The natural fat content of A5 Wagyu will prevent your strip 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: 14oz.

Cut: Boneless strip steak, ¾ inch thick

Region: Murakami, Niigata Prefecture, Japan

Lineage: Japanese Black (Kuroge Washu)

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