Iwate Wagyu (Kuroge-wagyu from Iwate Province) has earned the top prize in the National Grading Competition, or Zenkoku Edaniku Kyoureikai (全国枝肉共励会) for 11 times.
It won more times than any other region in this annual competition. It is known for its exquisite balance between umami and sweetness.
Japanese Iwate-ken A5 Chuck Flap Yakiniku Sliced
A5 Wagyu Zabuton (Also known as the Denver Steak) is cut from the chuck flap, an incredibly tender flavor journey that is beefy but not overwhelming, with nutty notes on the bite and an unmistakable umami aftertaste.
Tender, marbled Japanese wagyu beef is recognized world-round for its extremely high quality, which must meet stringent industry standards for marble content, smell, color and brightness, texture and firmness of the meat, and quality of the fat.
The beef is graded on two scales, one for the amount of meat yielded (from A-class to C-class), and one for the quality of marbled fat (from 1 to 5). The very best wagyu beef is grade A-4 or A-5.
A5-grade the rarest of all steaks, less than 1% of total Japanese production.
*This is a frozen food item. Image for reference only.