Japanese Wagyu A5 Wagyu Block Cut New York Strip
The New York Strip is already one of the most technically interesting cuts on the steer — firm enough to hold a sear, with enough intramuscular fat to stay juicy, and that signature strip of outer fat that bastes the meat as it cooks. Now apply A5 Japanese Wagyu grading to that equation, and you get something genuinely different: marbling so dense it reads almost as a pattern rather than veining, a buttery melt-point that sits below body temperature, and a flavor intensity that means an 8-10oz steak can genuinely satisfy in ways a 16oz choice strip can't.
Origin: Japan | Weight: 8–10oz | Quantity: 1 Steak | Grade: A5 (Japan's highest designation, verified by the Japan Meat Grading Association)
Original: $79.99
-65%$79.99
$28.00
Description
The New York Strip is already one of the most technically interesting cuts on the steer — firm enough to hold a sear, with enough intramuscular fat to stay juicy, and that signature strip of outer fat that bastes the meat as it cooks. Now apply A5 Japanese Wagyu grading to that equation, and you get something genuinely different: marbling so dense it reads almost as a pattern rather than veining, a buttery melt-point that sits below body temperature, and a flavor intensity that means an 8-10oz steak can genuinely satisfy in ways a 16oz choice strip can't.
Origin: Japan | Weight: 8–10oz | Quantity: 1 Steak | Grade: A5 (Japan's highest designation, verified by the Japan Meat Grading Association)
