Kagoshima - Japanese - Striploin. A5 Grain-Fed The Pinnacle of Japanese Beef

Search on the internet and you will find prices from ฿3,800 to ฿8,000 per kilo. This beef deserves that premium price. However, as a member of Bangkok Beef, you get the wholesale price.

Experience the "Best of the Best." Sourced from the sun-drenched pastures of Kagoshima Prefecture, this A5 Striploin represents the ultimate achievement in Japanese meat craftsmanship. Kagoshima Wagyu, known as "Kagoshima Kuroushi," is a multiple-time winner of the Wagyu Olympics, most recently securing the prestigious Prime Minister’s Award in 2022 for its unparalleled quality and breeding excellence. 

Why Kagoshima A5?

A5 Grade Excellence: This is the highest possible rating awarded by the Japanese government, ensuring every aspect of the beef meets rigorous standards for intramuscular marbling and texture. 

Melt-in-Your-Mouth Texture: With an incredible marbling score (BMS 8-12), the delicate fat has a remarkably low melting point (around 25°C), ensuring it literally dissolves on your palate. 

Rich Umami Flavor: Unlike standard beef, Kagoshima Wagyu offers complex buttery and nutty notes with a deep, lingering umami finish.

Surprising Health Benefits: Despite its richness, this A5 cut is packed with healthy monounsaturated fats like oleic acid and essential Omega-3 and Omega-6 fatty acids, which are beneficial for cardiovascular health.

The Striploin (New York Strip) Cut

The striploin is prized for offering a perfect balance between intense buttery marbling and substantial beefy flavor. It is a versatile prestige cut ideal for pan-searing, grilling, or precise teppanyaki preparation. 

Chef’s Recommendation: How to Prepare
To fully appreciate a cut of this caliber, keep it simple:

Thaw Slowly: Allow the beef to thaw in the refrigerator for 24 hours to protect the delicate fats.

Simple Seasoning: Use only sea salt and a touch of black pepper to allow the natural Wagyu flavor to shine.

High-Heat Sear: Sear in a heavy iron skillet for 1–2 minutes per side until a golden crust forms, keeping the interior medium-rare (around 130°F/55°C) to maximize the "melt" factor. 

Rest: Let the steak rest for 2–5 minutes before slicing thinly into bite-sized pieces.