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We Ship Everywhere. We deliver in South Florida.
Learn about how we label beef and Beef Grading Standards
If you are sharing a roast, this is possibly the best to share. Why? It will be the most consistent eating experience out of them all. That said... it isnt as rich and buttery as the Ribeye.
This Striploin (aka New York Strip roast) is an IMPRESSIVE roast. You can slice it into steaks or cook it as a roast... it is so tender and buttery its like eating a could of beef.
Some prefer the striploin to the Ribeye as it is less rich, specially when it comes to A5 beef.
This is an excellent A5 roast from the Kagoshima prefecture. One of the best in Japan.
A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.
In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.
A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.
Best Cooked: Medium-Rare, Medium, Medium-Well
Source: Kagoshima, Japan
