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Japanese A5 Wagyu Striploin aka NY Strip

Japanese A5 Wagyu Striploin aka NY Strip

Japan

Hand-selected from Japan's most prestigious prefectures, this A5 Wagyu Striploin delivers unparalleled tenderness, rich umami depth, and a buttery texture that melts on the palate. A sensory masterpiece honoring Japan's heritage of precision and perfection.

12oz

$105
$105
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Description

The A5 Japanese Wagyu Striploin is a timeless expression of craftsmanship, purity, and flavor — the ultimate balance of tenderness and structure, precision-raised in the legendary Wagyu farms of Japan. Graded at the coveted A5 level, the highest standard set by the Japanese Meat Grading Association, each steak features intricate marbling that dissolves gently into every fiber of the meat, creating a luscious, velvety mouthfeel unmatched by any other steak on earth.

Derived from 100% purebred Wagyu, this cut showcases centuries of Japanese dedication to perfection. These cattle are raised slowly on specialized diets of rice straw and barley under meticulous care, producing beef of unrivaled purity. The resulting striploin captures the distinct balance between refined beefiness and sublime buttery sweetness, making it one of the most sought-after cuts in fine dining worldwide.

When seared, this A5 Striploin transforms into a spectacular culinary experience — forming a lightly crisp, golden crust that contrasts the tender, almost custard-like interior. Its richness is balanced by an umami-forward flavor and delicate sweetness that lingers gracefully on the palate.

Every A5 Wagyu Striploin is certified authentic, shipped direct from Japan, vacuum-sealed for freshness, and perfectly portioned for the finest gourmet experience.

Flavor Profile

  • Delicate Sweetness
  • Buttery Texture
  • Roasted Nuttiness
Details

Japanese A5 Wagyu NY Strip/Striploin Details

  • Breed: Fullblood Wagyu, (Japenese Black)
  • Weight: 12oz
  • Thickness: 1-2”
  • Tenderness Score: 10/10
  • Cattle Origin: Japan
  • Packaging: Individually vacuum-sealed and frozen
Prep Instructions

Step-by-Step Instructions for Japanese A5 Wagyu Striploin

1. Thaw the Steak Properly

  • Best Method: Refrigerator Thawing: Keep the steak vacuum-sealed and place it on a plate in the refrigerator for 18–24 hours (up to 30 hours for thicker cuts). This gentle thaw preserves flavor and texture while ensuring even temperature throughout the steak.
  • Quick Method: If pressed for time, submerge the sealed steak in a bowl of cold water for 1–2 hours, changing the water every 30 minutes until fully thawed.
  • Avoid thawing at room temperature—A5 fat melts quickly and can alter the texture irreversibly.

2. Bring to Room Temperature

  • After fully thawing, remove the steak from the refrigerator and unwrap it 30–45 minutes before cooking.
  • Let it rest on a clean plate at room temperature to ensure even cooking from edge to center. A5 Wagyu’s lower fat melting point requires gradual warming to prevent uneven rendering.

3. Pat Dry and Season Lightly

  • Gently pat the steak dry with paper towels to remove any surface moisture.
  • Season with a small pinch of flaky sea salt or kosher salt just before searing. (Avoid marinades or heavy spice blends—A5’s natural umami and creamy fat are the stars.)
  • If desired, add freshly cracked black pepper after cooking for subtle contrast.

4. Prepare the Cooking Surface

  • Preferred Methods: Cast iron skillet, stainless steel pan, or teppanyaki grill.
  • Heat pan to medium-high (around 375°F) before cooking—avoid excessive heat as Wagyu fat burns easily.
  • Cut off a small corner of fat from the steak and render it in the hot pan for 30 seconds to create a natural searing base. This ensures rich flavor and prevents sticking.

5. Cook Gently and Precisely

  • Cook about 60–90 seconds per side for medium-rare (130–135°F)—the recommended doneness for A5 Wagyu.
  • Keep flipping only once per side for even caramelization.
  • The steak will brown and sizzle as the fat renders; no butter or oil is needed—A5 Wagyu creates its own cooking fat.
  • For traditional Japanese-style serving, slice the steak into 1–1.5 inch strips before searing, cooking each piece individually for a perfectly uniform sear and texture.

6. Rest Before Slicing

  • Transfer the cooked steak to a warm plate and rest for 5 minutes, tented loosely with foil. Resting allows the fat and internal juices to stabilize for optimal texture and flavor distribution.
  • Avoid covering completely—trapped steam can soften the crust.

7. Slice and Serve

  • Slice the steak across the grain into thin, bite-sized portions (¼–½ inch thick).
  • Traditional Japanese presentation serves Wagyu in small, shareable pieces to highlight its rich umami without overwhelming the palate.
  • Sprinkle with a finishing touch of sea salt or serve alongside light condiments such as fresh wasabi, ponzu sauce, or grated daikon for balance.

Japanese A5 NY Strip/Striploin Recommendations

Cooking Methods
  • High-heat cast iron searing for crisp crust and optimal fat render
  • Grilling over direct-then-indirect heat for smoky depth and precise doneness
  • Reverse sear technique for thicker cuts to achieve edge-to-edge pink

Seasoning and Herbs
  • Flaky Sea Salt
  • Garlic Chips
  • Spring Onions

Side Dish Recipes
  • Sautéed wild mushrooms
  • Root vegetable purée
  • Blistered cherry tomatoes with basil
    Asparagus with lemon zest
  • Arugula & watermelon salad with balsamic vinegar

Marinades
  • Yakiniku-Style Soy & Mirin Marinade
  • Ginger Soy Marinade
  • Sake & Garlic Marinade

Sauces and Toppings
  • Truffle Salt
  • Freshly Grated Wasabi
  • Miso Butter

Drink Pairings

Wine: Shiraz, Nebbiolo, Grüner Veltliner, Sauvignon Blanc

Beer: Japanese Lager, Porter, Belgian Dubbel

Spirits: Black Truffle Martini, Matcha Sour

Non-Alcoholic: Sparkling Yuzu Lemonade, Cranberry Spritz, Cold brew Green Tea

Origin Story

Japanese A5 Wagyu is the product of centuries of deliberate breeding focused on meat quality, rather than just utility. Originally, Japanese cattle were valued as draft animals, but by the late 1800s and early 1900s, Japanese farmers began selectively crossbreeding native cattle with imported European breeds to enhance size and fitness. By 1910, crossbreeding was halted to preserve and refine the genetic lines that best expressed intramuscular fat—marbling—a trait unique to the Japanese environment and feeding culture.​

Over decades, Japan’s breeders developed the four Wagyu breeds, but Kuroge Washu (Japanese Black) quickly became prized for its stunning marbling. Meticulous lineage tracking, restricted feeding regimens, a focus on animal welfare, and government oversight led to a beef unlike any other: intensely marbled, exceptionally tender, and deeply flavorful. The system culminated in the establishment of the A5 grading—where “A” marks top yield and “5” signals a perfect score for marbling, fat quality, color, and texture.​

Today, Japanese A5 Wagyu stands as a global benchmark for luxury beef, a direct result of unwavering tradition, uncompromising genetics, and an unwavering dedication to producing the world’s most exquisite eating experience—marbling so fine it melts at body temperature, delivering unmatchable juiciness and depth in every bite.

How to Cook Japanese A5 NY Strip/Striploin

The Japanese A5 NY strip steak, with its remarkable marbling and perfectly balanced richness, thrives under intense, direct heat—from a sizzling cast iron pan, the fiery grill, or the reverse sear for thicker cuts. Rapid high-heat methods expertly render its delicate intramuscular fat, forming an irresistible golden crust while keeping the center luxuriously tender and juicy. Precision in temperature ensures the fine Wagyu fat melts and infuses every bite with beefy, buttery flavor, never risking dryness or overcooking. After a gentle rest, each slice is plush, savory, and melt-in-the-mouth—making the A5 NY strip an elegant showcase for the art of modern Japanese steak.

Temperature Table
Prefered Doneness Temperature Cook Time Per Side Rest Time
Rare 120-129 Degrees F 2-3 Minutes 3 Minutes
Medium Rare 130-135 Degrees F 3-4 Minutes 4 Minutes
Medium 135-145 Degrees F 4-5 Minutes 5 Minutes
Medium Well 145-150 Degrees F 5-6 Minutes 5 Minutes

Frequently Asked Questions

Where is the A5 Wagyu NY Strip/Striploin sourced from?

Our A5 Wagyu Striploin is sourced directly from Japan’s premier Wagyu regions, such as Kagoshima, Miyazaki, or Hokkaido. Each cut coming from traceable lineage from Japanese farms renowned for ethical, centuries-old cattle-raising techniques centered on calm environments, balanced diets, and expert care.

How does the A5 Wagyu Striploin taste?

The flavor is best described as deeply savory yet clean, with a buttery, nutty sweetness that coats the palate. As the steak cooks, the marbling liquefies, infusing every bite with rich umami while maintaining an exceptionally smooth, satin-like texture. The result is a perfect balance between indulgence and delicacy—transcending what most expect from traditional steak.

How much A5 Japanese NY Strip/Striploin should I serve per person?

Due to its incredibly rich marbling and intense flavor, 3–4 ounces per person is typically sufficient. A5 Wagyu is meant to be savored in smaller portions—its high fat content makes it very filling. Many diners prefer to share a single steak, slicing it into bite-sized pieces for tasting.

What makes the Japanese A5 Wagyu NY Strip/Striploin so special?

The Japanese A5 Wagyu Striploin is one of the most prized steak cuts in the world, graded A5—the highest level within the Japanese Meat Grading Association (JMGA) system. This striploin features extraordinary marblingthat melts at low temperatures, creating a rich, buttery tenderness and complex umami flavor unmatched by any other beef.