$249.00

Product Description

Next to Hokkaido, Sendai beef is one of the northernmost situated beef producers in Japan and home to the Wagyu Olympics. Here cattle feast on the once legendary and now recently revived Sasanishiki rice stalks along with barley grain to create a robust flavor alongside the ridiculous marbling. A5-grade Sendai beef is the only beef in Japan that requires a BMS10+ score to qualify as Sendai Beef. Its extremely rare, less than .05% of Japanese production.

Serving Suggestions

Be sure to thaw your steaks 24-48 hours ahead of time. We recommend searing your A5 Wagyu Ribeye 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.

Pan-Seared Sendai A5 Ribeye: 

  • 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: 14oz.

    Cut: Boneless strip steak, ¾ inch thick

    Region: Miyagi prefecture, Japan

    Lineage: Japanese Black (Kuroge Washu)

    Product Description

    Next to Hokkaido, Sendai beef is one of the northernmost situated beef producers in Japan and home to the Wagyu Olympics. Here cattle feast on the once legendary and now recently revived Sasanishiki rice stalks along with barley grain to create a robust flavor alongside the ridiculous marbling. A5-grade Sendai beef is the only beef in Japan that requires a BMS10+ score to qualify as Sendai Beef. Its extremely rare, less than .05% of Japanese production.

    Serving Suggestions

    Be sure to thaw your steaks 24-48 hours ahead of time. We recommend searing your A5 Wagyu Ribeye 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.

    Pan-Seared Sendai A5 Ribeye: 

    • 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: 14oz.

      Cut: Boneless strip steak, ¾ inch thick

      Region: Miyagi prefecture, Japan

      Lineage: Japanese Black (Kuroge Washu)

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