$59.99

 

 

 

Strip Loin Manhattan Steak | A5 Miyazaki Japanese Wagyu

$59.99

Regular price $59.99

Learn about how we label beef and Beef Grading Standards

Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. 

We are portioning these Strip Loins Steaks, Manhattan style, which makes it great go cook them medium or medium-rare.. just like a very high end steakhouse. The portions are enough for one person and relatively affordable.

ABOUT A5

A5 Miyazaky 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. 

THE MIYAZAKI DIFFERENCE

At Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world. 

All five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. In September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.

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 

The strip is cut from the short loin, from a muscle that does little work, like the filet.

Source: Miyazaki, Japan

 

 

 

 

Learn about how we label beef and Beef Grading Standards

Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. 

We are portioning these Strip Loins Steaks, Manhattan style, which makes it great go cook them medium or medium-rare.. just like a very high end steakhouse. The portions are enough for one person and relatively affordable.

ABOUT A5

A5 Miyazaky 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. 

THE MIYAZAKI DIFFERENCE

At Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world. 

All five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. In September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.

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 

The strip is cut from the short loin, from a muscle that does little work, like the filet.

Source: Miyazaki, Japan