A5 Saku Cut New York Strip Steak 8oz
A5+ Japanese Wagyu | Barley-Fed | 10 ounces | MB 10-12+
š„© Ultra-rare. Impossibly tender. Pure Wagyu indulgence
This is not your everyday New York Strip. This is center-cut A5 Japanese Wagyu, masterfully trimmed into a Saku Cutāa pristine, compact portion designed to deliver only the finest, most buttery bite.
š„ Why Itās A Singular Experience:
- Saku-Cut Precision: All outer fat and connective tissue removed, leaving a flawless center for an ultra-smooth, melt-on-contact texture.
- A5 Japanese Wagyu: The highest possible grade of marbling and tenderness. This steak doesnāt just cookāit blossoms under heat.
- Tender, Rich, and Luxurious: Each bite is velvety, beefy, and deeply savory, with a clean, lingering richness that speaks of pure craftsmanship.
- Dinner-Party-Worthy Drama: A showstopper on any tableāsmall in size, massive in impact.
- Limited Availability: Rare, seasonal, and in extremely short supply. This is the kind of cut you plan a night around.
š§ Best Served With Restraint
Let the steak shine.
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A kiss of high heat.
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A sprinkle of flaky salt.
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Thatās it.
Cook rare to medium-rare, slice gently, and savor every indulgent bite. This is a steak you lean in for.
āØ Make It a Moment
Whether you're celebrating, indulging, or simply treating yourself to something extraordinary, this cut delivers more than flavorāit delivers experience.
But donāt waitāthis one wonāt last.
Origin: Hokkaido Prefecture, Japan
Grade: A5+
Marbling Score: 10-12
Breed: Japanese Black Kuroge
Also Known As
- New York Strip
- Kansas City Strip
- Ambassador Steak
- Striploin Steak
Cooking Suggestions
- Best grilled or pan-seared using a hot surface.
- Such a naturally flavorful cut that simple salt and pepper seasoning will suffice for a delicious dish
- Make sure steaks are completely thawed before cooking
- Allow steaks to sit 30-40 minutes to assume room temperature
- Preheat a heavy non-stick pan or cast iron skillet over medium heat for 5 minutes. A hot pan sears the best!
- Place your steak in the heated skillet. We recommend you not add oil or cover in order to maximize and protect natural flavor.
- The high fat content requires a longer cooking time ā for the ideal medium-rare steak, sear in a skillet for 12ā1, turning about 1 minute before the halfway point. A meat thermometer should read 130Ā°F.
- A very important step is to rest your steaks for 5 minutes before serving, covering lightly with foil.
- Resting steak is vital! While cooking, the heat pulls juices in the meat toward the surface of the steak. If you cut into it immediately after cooking, the essential, flavorful juices will be wasted as they spill out onto your plate.
- Allowing your steak to rest will allow the juices time to sink back in where they belong, so they can be distributed throughout the meat, keeping it tender, moist and flavorful.
Wine Pairing
- Cabernet Sauvignon is a classic choice to pair alongside a New York strip steak.
- With its robust, full flavor and oaky, fruity notes, the wine has high tannin levels, high acidity, and a high alcohol content ā which team up to counter and compliment the fat of the steak.
Hokkaido Prefecture Tokachi Poroshiri
Tokachi Poroshiri Wagyu is raised in Hokkaido, the second largest, northernmost, and least developed of Japan's four main islands.
The name Poroshiri Wagyu comes from the natural landscape where they are raised, Mount Tokachi Poroshiri, which translates to āGiant Mountainā in the Ainu language. Giant Mountain is known for its hot springs and volcanic landscape - and is one of the highest mountains in all of Japan (Elevation: 1846 m).
The cattle grow strong and healthy at the foot of mountain, which is a verdant green in the summer season, and covered with snow in the winter. This pristine environment is often referred to as God's Paradise.
Where Poroshiri Wagyu are raised, there are stones from ancient times known as āBakuhan Stonesā which are popular for their medicinal and cleansing properties that purify both the surrounding air and water.
Poroshiri Wagyu feed exclusively on the farmās own grass field in which their feed is grown on, and only drink water that has been purified by Bakuhan stones.
Wagyu is prized for having the famous silky, smooth fat flavor. Poroshiri Wagyu boasts this traditional Wagyu flavor while also featuring an added complex yet mild flavor profile. This flavor is very special; Poroshiri Wagyu has won numerous Meat Fair events across Yokohama, Hokkaido, and all across Japan.