Japanese Kumamoto-ken A5 Top Blade Yakiniku Sliced 120g
- Top blade (or simply blade) steak is a small shoulder cut, just like the oyster blade, means from a muscle in the beef chuck primal cut.
The Kumamoto strain originates from the extreme southern island of Kyushu, in the prefecture of Kumamoto, Japan. They are the only free grazing cattle of that country.
Kumamoto Wagyu naturally contain enhanced marbling throughout which results in an intense buttery flavor as well as juiciness and extreme tenderness.
Top blade (or simply blade) steak is a small shoulder cut, just like the oyster blade, means from a muscle in the beef chuck primal cut.
Since it has a line of connective tissue down the middle, it is pretty tender and richly beefy flavored, is an all-purpose steak.
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.