~Slices will be delivered frozen as wagyu melts at about 27degrees~
Kagoshima Black cattle are blessed with the sun and natural surroundings of a warm tropical island. There are four different breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled; Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima Prefecture are the most numerous in Japan, and are marketed under the brand name "Kagoshima (Black) Beef"
The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibres.
A5 Wagyu gets its legendary flavor from intense marbling. Get ready for sweet, buttery, decadent delight with every bite. Research shows that beef from Kuroge-washyu contains more Omega-3 and -6 fatty acids, as well as more monounsaturated fatty acids (a.k.a. the good fats) than other kinds of beef. In fact, the unique composition of A5 Wagyu means that it melts at room temperature, so it's no exaggeration when we say it "melts in your mouth." Just another reason why Japanese A5 Wagyu is considered the pinnacle of the beef world.
A5 Wagyu is an experience as much as a meal. We recommend cooking your A5 Wagyu one at a time in small strips and eating as you cook to fully savor it. The Japanese cut for 200g is much thinner than the American cuts (< 0.5 inches).
Your A5 Wagyu will arrive frozen and can easily be defrosted overnight in the refrigerator. We highly recommend cutting it into thin strips and searing on a stainless steel pan (not over open flame).