Learn about how we label beef and Beef Grading Standards
Our Japanese A5 Sirloin is delicious, it is cut form the top but into a large roast in the form of a log. It makes for a good roast and can be cut into steaks. In fact, this is where the baseball steak is cut from. The baseball cut is an excellent alternative steak to the tenderloin filet for economical banquet applications, as well as a unique standalone entrée.
A5 is known for its rich and buttery texture, but the sirloin is less marbled than the Ribeye, New York or Tenderloin. If you find any of those "too rich", but your still appreciate that umami-wagyu flavor... this may be perfect for you.
The average piece weights 3.25 lbs., it can vary slightly.
A5 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.
SANUKI OLIVE WAGYU
Japanese Olive Wagyu is the rarest beef in the world. It comes from Shodoshima island in the prefecture of Kagawa. This island is known for two things: Beef (cattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.
Olive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.
The province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named "Sanuki Olive Wagyu". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth.