A5 Wagyu Top Sirloin Butt (BMS12) — Steak Cut

A5 Wagyu Top Sirloin Butt – Steak Cut

Located just behind the sirloin, Top Sirloin Butt is a premium cut prized for its outstanding balance of tenderness and rich beef flavour.

Made from carefully selected A5 Japanese Wagyu with a BMS of 12—the highest level of marbling—this cut delivers an exceptionally buttery texture, remarkable juiciness, and deep umami.

Expertly hand-cut, professionally trimmed, and vacuum-sealed to preserve maximum freshness and quality.

Thawing

Thaw in the refrigerator for 12-24 hours.
Avoid room temperature or water thawing.

Preparation

Pat dry after thawing.
Season lightly with salt before cooking.

💡 Optional: Dry Brine
Season with ~1% salt and refrigerate uncovered for over night
for deeper flavour and better browning.

Cooking

Sear over high heat for about 30 seconds per side.
Rest for 2–3 minutes, then repeat 2–3 times.

Do not overcook —
the goal is to gently render the marbling.

Chef’s Tip

Wagyu fat melts at 24–28°C.
For best results, cook rare to medium-rare.

Serving

Salt & pepper,
or with a touch of wasabi.

Storage

Keep frozen at −18°C or below.

A5 Wagyu

Highest yield and quality,
with exceptional marbling (BMS 8–12).