Turn your kitchen table into a high-end steakhouse with Japanese Wagyu Beef delivery to your home! With the highest marbling grade (A5), this 10-15lb Japanese A5 Wagyu Ribeye is perfect to enjoy with the whole family! High-class portions of fat similar to striploin, a great marbling texture, and a tender and fatty umami taste make this cut a delicious favorite. It contains the highest percentage of sweetness and umami of all Japanese Wagyu Beef.
Major Characteristics:Sweetness of fat. Meaty and flavorful Umami. Tender texture. Great balance of lean and fat
Ideal Cooking: Steak, BBQ, Wagyu Sushi, Sandwich, Hot Pot, Shabu Shabu, Sukiyaki
Shipping Condition: Frozen
With the highest marbling grade (A5), this 10-15lb Striploin is perfect for gatherings with friends and family! Soft and sweet with a juicy marbling, this premium portion has a melting texture and will dissolve with flavor as soon as you put it in your mouth.
Major Characteristics:Sweetness of fat, Meaty and flavorful Umami, Tender texture, Juicy and melty
Ideal Cooking: Steak, BBQ, Wagyu Sushi, Sandwich, Hot Pot, Shabu Shabu, Sukiyaki
Shipping Condition: Frozen
Turn your kitchen table into a high-end steakhouse with Japanese Wagyu Beef delivery to your home! This is the end part of the tenderloin, so it is only available one piece of tenderloin at a time. Enjoy the tenderness of Wagyu Filet Mignon and meaty Rump flavor in one cut of meat. Towards Rump, the meat is leaner, while most of the cut is Filet Mignon. Most stores simply sell this as Filet Mignon at a premium price, while WAGYUMAN offers this cut at a super reasonable cost!
Major Characteristics:Tender texture, Meaty and flavorful Umami, Balance taste, Moderate fat
Ideal Cooking: Steak, Roast Beef, Katsu
Shipping Condition: Frozen
Slaughtering and packing at certified USA export factories in Japan maintains the highest quality of Wagyu. Using a special film to pack the beef inhibits bacteria growth. Quick-freezing below -22°C/-30°F on the same day of packing the beef ensure freshness without aging.
It is recommended to defrost the beef slowly in a refrigerator (0.5-2°C/33-33.3°F ) taking 2 to 3 days (for whole cut) and 1 to 2 days (for steak cut) in order to maintain the same freshness as fresh beef. The required thawing time depends on the season and/or size of the product.
The amount of drip depends on each loin and does not affect the quality. We DO NOT recommend rapid defrosting (for example at temperatures higher than 5°C/41°F ) in order ti prevent “meat purge” which significantly affects the taste and quality. Meat Purge includes water soluble myoglobin and amino acid.
Frozen
Thawed
