Kagoshima Farms A5 Petite Striploin

Meat Type:

Beef

Breed:

Japanes Black Cattle

Marbling Score:

BMS 9+

Region:

Kagoshima Prefecture

Diet:

All animals have access to spacious ranches, fresh air, and clean water. Pregnant cows and breeding bulls graze on pasture, and high-grade wheat, hay, and rice plants are fed to calves and other bulls. Individualized care is also common, with some farmers even transporting onsen (hot spring) water to their farms so their cattle can benefit from the mineral-rich water and enjoy its warmth.

Antibiotic and Hormone Use:

In Japan, the use of hormones and antibiotics on A5 are strictly regulated Antibiotics may be used in cattle farming to treat illnesses and infections, but their use is tightly controlled and monitored. Farmers adhere to withdrawal periods, which ensure that any antibiotics are metabolized and excreted from the animal's system well before the beef is processed The use of growth hormones and anabolic steroids to promote growth or increase muscle mass in cattle is strictly prohibited in Japan. The Japanese beef industry emphasizes traceability. Each animal has a unique identification number, allowing consumers to trace the beef back to its source, including details about its diet and any treatments it received.

Kagoshima Kuroushi is finely textured and tender, with a well-balanced fat content. The meat is full-bodied, with a delicate flavor and distinct umami profile. The intricate marbling allows for a large amount of unsaturated fatty acids, rich in healthy omega 3 and 6, to be woven through the meat. The result is fat with a low melting temperature, which creates a melt-in-the-mouth feel.

Pan-Seared:

Preparation: Season the beef lightly with salt and pepper to enhance its natural flavor.

Cooking: Heat a cast-iron skillet over high heat until it's very hot. Add a small amount of high-smoke-point oil (like grapeseed or canola oil). Sear the beef for a short period, usually about 1-2 minutes per side, depending on the thickness, until a golden-brown crust forms.

Resting: Let the beef rest for a few minutes before slicing to allow the juices to redistribute.

Grilled:

Preparation: Preheat the grill to high heat and season the beef with salt and pepper.

Cooking: Grill the beef over direct heat for a short time, typically 1-2 minutes per side, to achieve a good sear while keeping the inside tender and juicy.

Resting: Allow the meat to rest briefly before serving.

Japanese Style (Yakiniku or Sukiyaki):

Yakiniku: Thinly slice the beef and grill it quickly over a charcoal or gas grill. Serve with dipping sauces.

Sukiyaki: Cook the beef in a shallow iron pot with soy sauce, sugar, and mirin. Add vegetables and tofu, cooking the beef briefly to keep it tender.

Sous-Vide:

Preparation: Season the beef and place it in a vacuum-sealed bag.

Cooking: Cook the beef in a sous-vide water bath at 130°F (54°C) for 1-2 hours, depending on the thickness.

Finishing: After sous-vide cooking, quickly sear the beef in a hot pan or with a blowtorch to develop a crust.

Tips:

Doneness: Wagyu beef is best-enjoyed medium-rare to medium to fully appreciate its marbling and tenderness.

Minimal Seasoning: Use minimal seasoning to let the natural flavors of the beef shine.

High Heat, Short Time: The high marbling content allows for cooking at high temperatures for short periods to avoid overcooking.

"This Kagoshima Striploin is as luxurious as it looks. The beef almost melts away and is replaced by a rich, nutty, and silky flavor. There is a slight sweetness to the cut and the succulence coats your mouth like a bomb of Umami went off. The flavor lasts on your tongue for minutes after each bite. Somehow the distribution of fat ensures the beef to not overwhelm you too much, although you can only eat this in small doses."

Matt Antoun