Miyazaki A4 Wagyu Striploin - Steak Cut (350-400g, 400-500g)
A4 宮崎和牛 サーロイン ステーキ用
Our Miyazaki A4 Wagyu comes from the famed wagyu ranches of Kyushu, the ranch owners take pride in raising their cattle and provide them with high quality grains, wheat, rice and fresh water from the mountains. Miyazaki prefecture is well known for its lush greenery and high quality ingredients, the nutrients of the land is given to each and every Miyazaki wagyu resulting in one of the highest grades of wagyu beef in the world!
Strip-loin is usually the most used part in Japanese Wagyu cuisine, the meat has a cap of fat which runs through the top part of the steak giving you an extra melt in your mouth feel with A4 grade meat in the center portion giving you the full Japanese beef flavor.
A4 Wagyu has more meat to fat ratio compared to our A5 Wagyu, this means that it will have a stronger wagyu beef fat flavor profile. For those who LOVE good mix of fatty and meaty beef like we do, this is a must!
- Top Grade Miyazaki A4 Wagyu, flown directly from Miyazaki prefecture
- Approximately 350-400g, 400-500g, 1kg per Slice
- Thickness: 1/2 to 3/4 inch
- Best consumed in BBQ, Baking, Pan Fry, Grill
- Flash frozen for freshness
- This product is best consumed within 3 days once opened/thawed.
To Defrost / To Store
- Leave in the fridge for 1-2 hours
- Leave under running water for 30min
- Do Not re-freeze after it has thawed and defrosted.
- Once defrosted, keep refrigerated and consume within 3 days.
*Note: Packaging is subject to supply and demand. Our Produce will always be of top grade and quality is controlled by Shiki specialists. Guaranteed Japanese Product 👍
For wholesale enquiries, private dining and other questions, kindly contact us directly at contact@shiki.sg.
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北海道、鹿児島に次ぐ畜産大国である宮崎では、当初、広大で豊かな大地を利用し、子牛の生産が盛んでした。そのため、松阪牛をはじめ、全国のブランド牛の生産者が素牛として宮崎牛を買い求めています。昔から受け継がれてきたこれらの良質な素牛を宮崎県内で肥育し、良好な肉質に仕上げられたのが宮崎牛です。
宮崎牛の特徴は、何と言っても肉質の良さと霜降りの良さにあります。赤身は締りが良く、なめらかな舌触りで、細やかな霜降りだが、その霜降りがもたらすジューシーで柔らかな脂は、融点が低く、口の中で一瞬で溶け出します。
牛の背中の大きな筋肉をロインと呼び、ロインの中でも腰のあたりの肉のことをさします。牛肉特有の味の濃さや香りがしっかりとあり、上質なサーロインほどサシは細かく入り、肉繊維のキメも細かいのが特徴です。すき焼き、しゃぶしゃぶ、焼肉でも食べられるが、厚切りのステーキがそのポテンシャルを最も発揮します。
- A4 宮崎産 和牛；
- 約３５０−４００g、４００−４５０g；
- ステーキやBBQなどでお楽しみいただけます；
- 冷凍；
- 開封・解凍後はお早めにお召し上がりください；
- 再冷凍はしないでください。
ご質問がありましたら、contact@shiki.sg までご連絡ください。
