$268.00/kgGST-free
Size
300g-500g PortionPurebred Japanese wagyu striploin from Hokkaido, graded A5 — the top of the Japanese grading scale. There is no grade above this one.
Striploin is the cut that shows marbling most dramatically. Where a ribeye has its fat woven into distinct muscle groups, the striploin presents one broad, even eye of meat, and at A5 the fat is distributed through it so finely that the surface looks closer to pink marble than to beef. It is genuinely a different material to cook.
Hokkaido's cold climate is part of the story. Cattle raised there develop fat with a particularly low melting point, which is what gives the meat its soft, dissolving texture.
Why Choose A5 Striploin?
How To Cook It (read this first):
Serve It With:
Salt, fresh wasabi, grated daikon, plain rice. A sharp pickle on the side helps enormously. Skip the sauce entirely.
Thawing:
Thaw slowly in the refrigerator over 24 hours, then rest at room temperature for 20-30 minutes. Slicing is easiest while the meat is still very cold.
Storage:
Keep frozen at -18°C. Do not refreeze once thawed.
There is no higher grade than this. Order now.
纯种日本和牛西冷，产自北海道，A5等级——日本评级表的最顶端。它上面没有别的等级了。
西冷是最能把雪花展示出来的部位。肋眼的油脂是编织在几束肌肉之间，而西冷呈现的是一整块宽阔均匀的肉眼；到了A5这个程度，脂肪分布之细密，让切面看起来更像粉色大理石，而不太像牛肉。它确实是一种不同的食材。
北海道的寒冷气候也是原因之一。在那里养成的牛，脂肪熔点格外低，而这正是入口即化的来源。
为什么选择A5西冷？
怎么煎（请先读这段）：
配什么：
盐、现磨山葵、萝卜泥、白饭。旁边来一碟爽口的渍菜会帮上大忙。酱汁完全不必。
解冻建议：
请置于冷藏室缓慢解冻24小时，再室温回温20-30分钟。切片时趁肉还冰硬，最好下刀。
保存方式：
-18°C冷冻保存。解冻后请勿再次冷冻。
没有比这更高的等级了。立即订购。