A5 Japanese Wagyu Striploin


The Striploin is a muscle that does little work when the animal moves, thus making it relatively tender. It is an extremely versatile cut of beef used for roasts or cut into steaks. Though not as tender as rib eyes or tenderloins, strip loins are very flavorful due to consistent marbling and nice firm textures.

At present, Kagoshima is Japan's #1 prefecture in terms of the production of "black cattle" Wagyu. The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibers. 


Nanchiku Co., LTD

State/Perfecture: Kagoshima Perfecture

Note: image may be slightly different from actual product.