A5 MATSUSAKA STRIPLOIN

$149.99
$149.99
Shipping calculated at checkout.
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Description

 

  • Origin: Mie Prefecture
  • Grade: A5
  • Marble Score: 11-12
  • Lineage: Japanese Black (Kuroge)
  • Certificate Included 

 

Matsusaka beef is one of Japan's most exclusive and rare types of beef, often considered even more luxurious than Kobe beef. Named in Japan's Top 3 of Kobe, Omi and Matsusaka - Praised throughout the country and around the world as a "work of meat art" for its wonderful taste.

It hails from the Matsusaka region in Mie Prefecture, Japan, where a small number of farmers meticulously raise Matsusaka cattle under strict regulations. It is celebrated for its exceptional marbling, characterized by delicate intramuscular fat that contributes to its unparalleled tenderness, juiciness, and rich flavor profile.

To qualify as Matsusaka beef, the cattle must meet stringent criteria regarding breed (mostly Japanese Black), lineage, diet, and upbringing. They are raised in a stress-free environment and receive a special diet that includes high-quality grains and even beer or sake to enhance flavor and tenderness.

Did you know? Only female calves are chosen due to their higher fat content which is higher than that of Kobe beef.

Try for your self this work of art Today!


 Each order comes with a certificate of authenticity.

*Steaks sold individually*

Click here to learn more about marble scores.

Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

All sales are final.

shipping

Shipping Monday through Wednesday

• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)

• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.

• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.

• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.