Kagoshima Wagyu Striploin – A5

About the product

Japanese A5 Wagyu striploin from Kagoshima combines the clean, full-bodied beef flavour of this classic cut with Wagyu’s celebrated marbling. The finely distributed fat creates an exceptionally juicy and tender steak with buttery notes, deep umami and a subtle sweetness. An exclusive cut that delivers rich flavour and a soft, elegant texture in every slice.

This is the original – authentic Japanese Wagyu from cattle born and raised in Japan. Our striploin comes from Kagoshima in southern Japan and the Japanese Black breed, also known as Kuroge Washu, renowned for its exceptional ability to develop fine marbling. Experience Japanese Wagyu from its homeland, shaped by the traditions and expertise that have made this beef sought after around the world.

Striploin – a classic cut in Japanese premium quality

Striploin, also known as sirloin in British English, comes from the back of the animal, behind the ribeye. It has a more uniform muscle structure than ribeye, making it easy to cut into even slices and giving it a distinct, consistent texture.

In Japanese A5 Wagyu, this classic cut meets exceptionally rich marbling. The result is a Wagyu striploin with outstanding tenderness and full-bodied flavour, with fine fat distributed within the muscle. An excellent choice for anyone who appreciates the character of striploin and wants to experience it at its most exclusive.

Kagoshima – one of Japan’s leading Wagyu regions

Located on the island of Kyushu in southern Japan, Kagoshima is one of the country’s leading regions for raising Japanese Black Wagyu. Premium beef has a strong tradition here, with particular attention paid to marbling and meat quality.

Our Japanese Wagyu striploin from Kagoshima lets you discover the region’s speciality through a cut that is equally suited to an elegant dinner or a tasting of exclusive beef.

A5 – the highest Japanese grade

This striploin is graded A5, the highest combination in the Japanese beef grading system.

• A indicates the highest grade for the carcass’s estimated meat yield.

• 5 indicates the highest meat quality grade, assessed through marbling, meat colour, firmness and texture, and fat colour and quality.

Marbling is also assessed using the BMS scale, which runs from 1 to 12. Meat quality grade 5 requires marbling within BMS 8–12, together with the highest grade in the other quality criteria.

A5 is therefore a comprehensive quality assessment that considers far more than the amount of fat in the beef.

Flavour and serving

As the striploin cooks, the finely distributed fat melts, giving the beef a juicy, almost melt-in-the-mouth texture with rich umami and a buttery flavour. Its uniform structure makes it particularly appealing served in thin slices, with each piece offering both a seared crust and a tender centre.

Japanese A5 Wagyu is exceptionally rich in flavour, so even a smaller portion delivers a memorable experience. Serve with rice, lightly cooked vegetables and a little flaky sea salt, or make a few slices the highlight of a multi-course menu.

How to cook Wagyu striploin

Pat the surface thoroughly dry and sear in a hot pan until a beautiful crust develops. The rich marbling allows the beef to release its own fat, so you will usually need little or no additional cooking fat. If the cut has a fat cap, you can start by searing that edge and use the rendered fat in the pan.

Adjust the cooking time to the thickness of the beef and let it rest briefly before serving. Slice across the grain for the most tender result. Season simply and let the flavour of the Japanese Wagyu striploin take centre stage.

The beef is shipped vacuum-packed and frozen.