Around 2kg of Japanese A5 Wagyu sirloin, fresh delivered. Carve at the table; the centrepiece for a small group dinner.

Kagoshima sits at the southern tip of Kyushu and produces more A5 Wagyu than any other prefecture in Japan. This sirloin comes from there, certified, traceable, BMS 10-12. A5 is the top grade in the Japanese system. BMS 10-12 is the densest marbling category. In a sirloin, that fat sits in long, fine seams running through the eye, the part that yields the cleanest slices. The cut is shipped fresh, around 2kg. Roast it whole, sear it whole on a hot plancha, or break it down into thick portions. Either way, slice thin against the grain at the table; the fat needs heat then rest to settle. Serves six to eight as a main course. The richness is concentrated, so portions of 100-150g per person are generous.

Origin

Made in Japan.

Ingredients

Ingredients: Japanese Wagyu beef from Kagoshima Prefecture. Allergens: none.

Dimensions

Net weight: ≈imately 2kg. Packed in a sealed pack.

Features

• Japan origin
• Buttery, sweet, deeply umami. A long fat-driven finish that softens with each slice.
• Kagoshima sits at the southern tip of Kyushu and produces more A5 Wagyu than any other prefecture in Japan.
• This sirloin comes from there, certified, traceable, BMS 10-12.
• A5 is the top grade in the Japanese system.

Use Cases

Cooking: sear whole on a very hot plancha or pan, 4-5 minutes per side, then finish in a 180°C oven for 10-12 minutes to medium-rare. Rest 10 minutes. Slice thin against the grain.

Serving

Pairings

Serves six to eight at 100-150g per person.

Shelf life: fresh, consume within 4 days of receipt if kept refrigerated at 0-2°C.

• Steamed short-grain rice or roasted potatoes
• Grilled mushrooms or charred leeks
• Sharp pickles or watercress to cut the fat
• Maldon salt, wasabi, or a touch of yuzu kosho
• Junmai Daiginjo sake, served chilled
• Aged Burgundy, Barolo, or Hermitage
• Vintage Champagne to cut the fat

What's Included

One ≈2kg sealed pack of Japanese Wagyu Sirloin, A5, BMS 10-12, Fresh, ≈2kg. No additional accessories or utensils.

Storage

Keep refrigerated at 0-2°C. Consume within 4 days of receipt. Bring to room temperature for 30 minutes before cooking.