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Learn about how we label beef and Beef Grading Standards
Our baseball steaks made of the best beef program in the world have made Sirloin sexy again. Its nice to grill or to cook in a cast iron skillet. The baseball-like shape makes it a great cook.
These steaks are a nice portion for one and a way to try one of the rarest steaks in the world without having to buy the whole muscle.
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.
The baseball steak is usually an inexpensive cut found at diners, however an A5 baseball is VERY flavorful although it presents more grizzle than you would desire. However, the price/value is great and it is a good way to try A5 beef.
We do recommend cooking this steak to medium so that the fat renders properly. Otherwise you may need to cut around some fat.
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.
At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture."
All Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu. Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.
Every five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.
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.
At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.
This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.
Best Cooked: Medium-Rare, Medium, Medium-Well
Source: Miyazaki, Japan
This was our first time having a baseball steak. We combined it with a strip. The baseball steak was similar to ribeye in taste and we will be definitely ordering more of this flavorful cut. As always, Meat n’ Bone is amazing quality!
We enjoyed the A5 Baseball cut - it was juicy and flavorful. For the price point however, I would recommend the 14 oz NY Strip BMS 8-9 or even the BMS 6-7 instead.
This is a "must try" steak...it is very flavorful and tender at the same time...similar to a NY Strip from a beefy flavor standpoint only a hundred times better...
In the picture we are doing a "tasting" between this Japanese Baseball Steak (on the right) and a Wagyu 8-9 filet (on the left)....definitely no losers in a taste off like that! Very fun to do!
Excelent Marbel juice tender
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!
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.
Direct heat on the Weber kettle. Unimaginably tender and rich.
Absolutely amazing
