Japanese Wagyu Kagoshima Top Sirloin Filet| Write A Review
|Breed:||Japanese Fullblood Wagyu|
|Grade:||A5 and BMS 10+|
|Aging:||Wet-Aged 25+ Day|
|Processing:||Hand Cut by Artisan Butchers|
CERTIFIED JAPANESE A5 WAGYU
Winner of the 2017 “Wagyu Olympics”! Imported directly from Japan where they raise prized cattle, these densely marbled filets are cut from the Top Sirloin. This magnificently marbled steak is one of the richest experiences of Japanese Wagyu there is and, with its trademark coco-nutty retronasal explosion, gives Kobe beef a run for its money at about half the price. Perhaps one of the tenderest steaks you’ll ever cut into, the juicy flavor profile is rich, buttery-smooth, beefy and truly unforgettable. Every bite practically melts in your mouth. These have a BMS rating of 10-12! 12 being the highest there is.
Kagoshima Prefecture is located on Japan’s southern island, Kyushu. An unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.
I made these Kagoshima Top Sirloin Filets for my mother and father for Mothers Day dinner, and they came out Fantastic! Just some fine sea salt, and a 3 Hr rest in the fridge,then cooked on hardwood lump charcoal in the kettle grill. Perfect sear, medium rare, hit them with a little fresh cracked pepper after they came off, and rested 15 min. They were Very tender, and Very delicious! Will Definately Buy again! Thank You Meat Artisan.
holy smokes, highly recommend!! sliced in half and made 2 sizzlers, butter i tell ya!!!