Wagyu simply means "Japanese style beef" in the Japanese language, but it also points to the main four breeds of Japanese cattle that are prized for their exceptionally well-marbled meat. Kuroge Wagyu (Japanese Black Cattle) is recognized for its cherry red color, tender texture, and great dense meat taste. The snowflake-like fat is evenly distributed and produces a non-greasy flavor. It begins to dissolve at the temperature of 25 degrees Celsius, melting right in the mouth. Introducing our new item which is the highly favored part of the cattle— Strip loin that is cut into 20mm thickness per piece. BMS (Beef Marbling Standard) is the grading of fat marbling, and A5+ is chosen from BMS 10 and up out of 12 for better marbling.
PRO TIP: When defrosting, take it out of the packaging first, then wrap it with water-absorbing paper and slowly defrost in the refrigerator to minimize discoloration and drip.
End Trimming is the edge of a whole strip loin after the slicing process. The quality of the meat is equal as 20mm cut, yet the shape and the thickness vary.
