A5 Japanese Striploin BMS 10-12

The principal characteristics of the meat from Hokkaido are its tenderness and full-bodied flavor, together with well balanced fat marbling throughout the muscles fibers to make for an amazing experience
 
Wagyu (和牛, わぎゅう) literally means Japanese cow or cattle (wa meaning Japanese and gyū meaning cow). It is a term that is used to refer to meat from Japanese breeds that produce wagyu.

Wagyu cattle are classified into four breeds – Japanese Black, Japanese Brown, Japanese Poll, and Japanese Shorthorn. Despite common misconception, wagyu is not a breed itself, nor is all wagyu top quality.

The vast majority, around 90%, of wagyu in Japan, however, comes from the Japanese Black breed, which is known for its superior marbling, the thin strips or flecks of fat that give the melt-in-your-mouth experience that Japanese wagyu is so renowned for, making even poorer quality graded beef a culinary delight by most world standards.