Japanese A5 Wagyu Sirloin Filet
This is the Japanese A5 Wagyu Sirloin Filet from Kobe's Wine Beef program — an 8oz, BMS 12 steak cut from cattle raised on wine-production byproducts in Hyogo Prefecture. That's not a gimmick. The polyphenol-rich feed genuinely influences the animal's physiology, keeping stress hormones low and fat distribution exceptionally uniform. The result is a thick, round sirloin filet — sometimes called the "baseball cut" — with the marbling density of A5 and a flavor profile that carries a subtle, almost floral sweetness you won't find in standard Wagyu programs.
Every steak ships with a Certificate of Authenticity bearing the individual cow's nose print — the Japanese equivalent of a fingerprint — so you know exactly where your meal came from. At $79.99 for BMS 12 Kobe beef, this is one of the most accessible entry points into true prefecture-certified Japanese A5.
Description
This is the Japanese A5 Wagyu Sirloin Filet from Kobe's Wine Beef program — an 8oz, BMS 12 steak cut from cattle raised on wine-production byproducts in Hyogo Prefecture. That's not a gimmick. The polyphenol-rich feed genuinely influences the animal's physiology, keeping stress hormones low and fat distribution exceptionally uniform. The result is a thick, round sirloin filet — sometimes called the "baseball cut" — with the marbling density of A5 and a flavor profile that carries a subtle, almost floral sweetness you won't find in standard Wagyu programs.
Every steak ships with a Certificate of Authenticity bearing the individual cow's nose print — the Japanese equivalent of a fingerprint — so you know exactly where your meal came from. At $79.99 for BMS 12 Kobe beef, this is one of the most accessible entry points into true prefecture-certified Japanese A5.
