"The Wagyu Beef" - also known as "Kobe Beef" is the ultimate masterpiece of Japanese Beef. Wagyu are raised with pride and care all over Japan, and they provide truly world class high quality beef. Wagyu is strictly graded and sorted info five classes by professionals from the Japan Meat Grading Association from A 1 to A 5. A5 is the highest grade of Wagyu Beef.
One of the most important factors for grading beef quality is "marbling", which refers to the fine white streaks of fat that run through lean beef and enhance flavor and tenderness. "The Wagyu" has excellent marbling that puts it among the world's top class. Furthermore, the fat in "The WAGYU" melts at just 77F (25C), a lower temperature than any other beef. This explains why "The WAGYU" melts in your mouth for a sensational burst of flavor from the very first bite.
Our Kobe New York Strip Loin Steaks are juiciest of all the steaks. This marvelously rich, yet mellow boneless cut comes from the heart of the short loin where the most abundant marbling, tender texture and succulent taste is found. This steakhouse classic goes by several different names such as "Kansas City Strip Steak". Bottom line: This is a boneless steak cut from the top loin, the most tender section of beef.
1 ( 16 ozs. ) New York Steak - New York Strip Steak
Grade A 5 : Highest Grade of Japanese Wagyu - Kobe Beef
A 5 is the "Highest Grade of Beef in the World"
BMS 8, 9, 10, 11 and 12
