宫崎/鹿儿岛 A5 日本和牛无骨纽约牛排
Extraordinary marbling. Delicate umami. A true Japanese delicacy.
独特品质： A5 日本和牛鹿儿岛牛排（也称为牛里脊肉）是真正的美味佳肴！这款纽约牛排体现了最好的和牛应有的品质——脂肪纹路丰富、质地柔软、风味浓郁、口感无与伦比。A5 评级是和牛的最高等级，这意味着其大理石纹路含量极佳。我们的鹿儿岛和牛牛排来自日本最南端的鹿儿岛县。纯天然，不含添加剂、防腐剂。不含抗生素和激素。
产品背后：与菲力牛排类似，纽约牛排是一种无骨牛排， 来自肋骨后面的短腰部区域。主要的区别是纽约 切口边缘带有一条脂肪条，并且整个切口处都有更多的大理石花纹 牛排。这种强烈的大理石纹和陈化过程相结合，形成了惊人的丰富度和 味道。纽约牛排也比菲力牛排薄得多，可以用大火烹制 辣度。日本和牛纽约条的辣度达到 A5 等级，被认为是牛肉中的“劳斯莱斯”。
食用建议：若要五分熟，可加适量的盐和胡椒粉，然后放入平底锅中煎熟。 用铸铁煎锅在高温下加热，直至内部温度达到 130ºF。由于脂肪纹理丰富，除非使用间接加热，否则不建议烧烤 A5 和牛。
原籍国：日本（鹿儿岛县）
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
BEHIND THE PRODUCT: Similar to the filet, The New York is a boneless cut that comes from the short loin area behind the ribs. The major difference is the New York comes with a strip of fat along the edge of the cut as well as more marbling throughout the steak. This intense marbling and aging process combine for spectacular richness and flavor. The New York Strip is also much thinner than a filet mignon and may be cooked over high heat. With its A5 rating, the Japanese Wagyu New York strip is considered the “Rolls-Royce” of beef.
SERVING SUGGESTIONS: For medium-rare, add salt and pepper to taste, then pan-sear in a cast-iron skillet over high heat until an internal temperature of 130ºF. Because of the rich fat marbling, grilling A5 Wagyu is not recommended unless using indirect heat.
COUNTRY OF ORIGIN: Japan (Kagoshima Prefecture)
STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw overnight by refrigeration prior to cooking.
A5 Wagyu is exceptionally rich, so smaller portions are ideal. Slice into narrow strips, season lightly, and sear briefly in a very hot pan. Cook in batches, then rest briefly before serving.
REGION: Miyazaki / Kagoshima
GRADE: A5
CUT: Boneless NY Strip
BEST FOR: Silken marbling with strong umami
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate or freeze promptly according to the included storage instructions.
A5 marbling with strip-steak structure
Japanese A5 NY strip combines near-silken fat distribution with enough structure to preserve a distinct beef character.
What makes Japanese Wagyu exceptional
Japanese Wagyu is defined by bloodline, regional husbandry, detailed traceability, and a national grading system that evaluates both yield and eating quality.
Japan A5
A5 is Japan’s highest combined grade: “A” represents carcass yield and “5” represents top quality based on marbling, color, texture, and fat quality.
Miyazaki & Kagoshima
These renowned Japanese prefectures are known for tightly managed Wagyu programs and highly consistent A5 beef with fine, abundant marbling.
Kobe is specific
Not all Japanese Wagyu is Kobe. Genuine Kobe beef must meet strict certification rules and come from Tajima cattle raised and processed in Hyogo Prefecture.
Respect the richness
A5 Wagyu is different from a conventional steak. Use smaller portions, minimal seasoning, and very brief high-heat cooking.
Portion
Plan a smaller serving than an ordinary steak. Slice chilled Wagyu into narrow strips or bite-sized pieces.
Sear briefly
Use a dry, very hot pan. Sear in small batches, allowing the Wagyu’s own fat to render. Keep seasoning restrained.
Rest & savor
Rest briefly and serve immediately, preserving the delicate, buttery center.
The highest expression of Wagyu
Japanese A5 is about savoring extraordinary texture, marbling, and umami in a thoughtful portion.
The grading
A5 is Japan’s highest combined yield-and-quality designation, with exacting standards for marbling, color, texture, and fat quality.
The marbling
Fine intramuscular fat melts quickly and evenly, producing the silken mouthfeel that distinguishes authentic Japanese Wagyu.
The provenance
Miyazaki, Kagoshima, Kobe, Matsusaka, and other regional names represent distinct programs—not interchangeable labels.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Japanese Wagyu cut.
Authentic Japanese A5 Wagyu, delivered cold.
Region-specific sourcing, extraordinary marbling, and careful temperature-controlled delivery.