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Rated 5 out of 5
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I cooked this on the grill for 3-4 minutes on each side and it came out perfectly MR and melted in your mouth. The cut was perfect in size along with a few sides. Not too rich but plentifully delicious. I will be buying it again!
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Rated 5 out of 5
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First you need to have the correct expectations for this beef. Although it's called 'A5 BMS12', remember these ratings are ONLY for the ribeye. This is still a sirloin so you shouldn't expect it to literally melt in your mouth and have that buttery texture of an A5 striploin or ribeye: these steaks still cost twice per ounce for a good reason.
With that out of the way, I really liked it. It looks extremely well marbled on the picture but still has a lot of lean muscle and thus retains the beefy texture. It also makes the beef more edible since it doesn't make you feel sick from all the fat after a few bites. I finished the entire 8 oz. steak in one meal. For this reason I actually prefer it to A5 striploin/ribeye which is like eating a stick of butter.
This beef also has surprisingly high value. It actually costs about the same per ounce as a top grade (BMS7+) American/Australian Wagyu filet mignon, but in tenderness it easily beats it! And on top of that it has more marbling and flavor. For me this is not a true A5 experience, but a very good alternative to lower grade Wagyu steaks at similar price point.
Because this steak doesn't have enough fat to melt at room temperature, you should still cook it like any other steak, unlike A5 striploin/ribeye which are best consumed raw or rare. Medium rare is still the way to go.
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Rated 5 out of 5
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