KAGOSHIMA WAGYU STEAK
STEAK CUT ARE INDIVIDUAL PIECE. PLEASE DON'T ADJUST QUANTITY BEYOND 1. SELECT EACH PIECE AND ADD TO CART. THANKS.
Premium Kagoshima Wagyu A5
Winner of Japan's 2017 Wagyu Olympics
A5 Wagyu from Kagoshima prefecture is arguably the most exquisite beef in the world. Note that any authentic Japanese Wagyu is accompanied by a certificate of authenticity that certifies the grade and origin of the beef.
Cooking and Serving Instruction
Defrost overnight in the fridge.
Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.
Salt your steak prior to cooking.
Cook your wagyu steak on a high heat pan with no oil for 1 minutes on each side for a medium rare. 1.5 minutes each side for medium and 2 minutes on each side for medium well.
Temperature may vary based on burner.
Keep the access wagyu oil after cooking for pour over of a bowl of white rice or keep it to fried rice later.
You can serve it a side of yuzu koshu sauce with chopped garlic and some chopped ginger.
Sake pairing suggestion for Kagoshima wagyu steak:
The amino acids in sake and the amino acid found in wagyu are synergistic.
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