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$249.00

Product Description

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

Serving Suggestions

We recommend using a cast iron set at medium-high to high heat to cook your wagyu strip. Allow the cut to thaw in the fridge overnight, and use the fat from the beef to prepare the pan. Once the fat starts smoking, cook your strip for about three minutes on each side, and allow to rest for six minutes before serving.

Product Details

Weight: 13-15oz.

Cut: Strip Steak

Region: Miyagi

Lineage: Japanese Black  (黒毛和種, Kuroge Washu)

Product Description

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

Serving Suggestions

We recommend using a cast iron set at medium-high to high heat to cook your wagyu strip. Allow the cut to thaw in the fridge overnight, and use the fat from the beef to prepare the pan. Once the fat starts smoking, cook your strip for about three minutes on each side, and allow to rest for six minutes before serving.

Product Details

Weight: 13-15oz.

Cut: Strip Steak

Region: Miyagi

Lineage: Japanese Black  (黒毛和種, Kuroge Washu)

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