Premium A5 Wagyu Sirloin-Direct from Japan (Block/Portioned)

The finest A5 Wagyu Sirloin, shipped directly from Japan Hokkaido or Kagoshima to Auckland.
This Wagyu is known for its beautiful marbling and rich, buttery texture, making it perfect for steak lovers.

Pickup is available at my prep kitchen in Glendowie, Auckland, or delivery can be arranged Auckland-wide for an additional cost. Please text me 0210373453 Chef Ko.

• Portioned (Trimmed & Steak-Cut): $32.00/100g
  
  • Expertly trimmed to remove excess fat and sinew, then portioned into approximately 80g steak cuts.
    Each portion is vacuum-sealed individually to lock in freshness and quality.

• Block (Whole Cut): $22.00/100g
  • Enjoy the full authentic Wagyu experience with a block cut.

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Wagyu Grading System (JMGA - Japan Meat Grading Association)

Wagyu beef is graded based on Yield Grade (A–C) and Meat Quality Grade (1–5).

1. Yield Grade (A, B, C)

Indicates the proportion of edible meat from the carcass:

• A Grade: Highest yield, more meat, most valuable.
• B Grade: Standard yield.
• C Grade: Lower yield, more fat and bone.

Most premium Wagyu is A-grade due to its high meat yield.

2. Meat Quality Grade (1–5)

Evaluates four key factors:

1. Marbling (BMS 1–12) – More marbling = richer flavour.
2. Meat Colour (1–7) – Ideal red colour.
3. Texture & Firmness – Fine, tender muscle fibers.
4. Fat Quality (1–7) – Whiter fat is better.

Grade 5 is the highest quality.

3. A5: The Best Wagyu

• A = Highest yield (more meat).
• 5 = Best quality (most marbling, best texture).
• BMS 8–12 = Top-tier A5 Wagyu, known for its buttery texture and deep umami flavour.

🔹 A5 Wagyu is the finest Japanese beef, offering an unmatched melt-in-your-mouth experience. 🥩

🥩 Wagyu Steak (Frozen / Pre-Cut) – Cooking Guide

1️⃣ Thawing

The best method is slow thawing in the refrigerator.

• Place the frozen steak in the fridge and thaw naturally for 12–24 hours.

• Avoid thawing at room temperature or under running water.
  Doing so may cause drips and affect texture and flavore.

2️⃣ Preparation

• After thawing, pat dry the surface with paper towels.

• Just before cooking, lightly season with salt and black pepper.
  Wagyu fat is rich and flavourful — keep seasoning simple for the best balance.

💡 Optional but Recommend: Dry Brine

For deeper umami and a beautifully browned crust, try this method:

1. Sprinkle about 1% salt of the meat’s weight evenly over the surface.

2. Place uncovered in the refrigerator for 8–24 hours.
   If you use this method, skip the final salt seasoning before cooking.

Benefits:

• Enhances umami and depth of flavor

• Improves browning and aroma

• Reduces moisture loss during cooking

• Creates a clean, concentrated beef taste

3️⃣ Cooking

1. Preheat a frying pan or grill over high heat.

2. Add a small amount of neutral oil (or beef fat).

3. Sear each side over intense high heat for 30 seconds to create a crisp crust

4. Remove from heat and rest for 2–3 minutes.

5. Repeat this process 2–5 times, depending on your preferred doneness.
   (This alternating sear-and-rest technique helps cook evenly while preserving juiciness.)

6. Finally, cover loosely with foil and rest for 5 minutes or more before slicing.
   This allows the juices to settle for a tender, buttery finish.