BK Japanese Wagyu A5 Sirloin BMS 11–12

Description

Wagyu striploin by Onishi, sourced from the legendary Kyoto Meat Market, is the pure expression of Japanese meat craftsmanship. Graded at the highest possible A5 level and featuring BMS 12 marbling, it stands out for its remarkably silky, almost melt-in-the-mouth structure, outstanding juiciness and a flavour profile layered with butter, nuts and delicate umami.
It is one of the rarest and most sought-after Wagyu steaks available worldwide.

Product information:

• Origin: Japan, Kyoto Meat Market, a region renowned for Wagyu excellence
• Producer: Onishi, a multi-generational breeder specialising in Kuroge Washu lineage
• Quality grade: A5, the highest level in the Japanese grading system
• Marbling: BMS 12, the maximum score on the Beef Marbling Standard scale
• Flavour and texture: silky, creamy and intensely juicy, with notes of butter, nuts and refined umami
• Feeding: grain-fed diet based on rice, barley and corn, enhancing natural sweetness
• Packaging: vacuum-sealed and transported under strict cold-chain conditions to ensure freshness and safety
• Best for: cast-iron pan, grill or sous-vide, preferably medium rare

Kyoto Meat Market and the Onishi tradition

In the heart of Kyoto Prefecture lies the Kyoto Meat Market, a legendary institution where the art of Wagyu breeding, grading and selection has been refined for over a century. The Onishi family has been producing exceptional Wagyu for generations, supplying some of the world’s finest restaurants and boutique meat specialists.

A true Wagyu masterpiece

This Wagyu Striploin A5 BMS 12 represents a perfect balance of flavour, aroma and texture. The marbling is dense and beautifully symmetrical, while the intramuscular fat melts at body temperature, creating an exceptionally creamy juiciness and a smooth, silky finish.

The flavour develops in layers, from gentle natural sweetness, through deep umami, to subtle notes of butter, roasted nuts, vanilla and a faint mineral, iodine-like accent.

What is the difference between A5 and lower Wagyu grades?
A5 is the highest possible grade in the Japanese beef classification system. It represents top scores in marbling, meat colour, texture and fat quality, delivering the ultimate Wagyu experience.

What does BMS 12 mean?
BMS 12 is the highest marbling level on the Beef Marbling Standard scale from 1 to 12. The fat is intricately woven into the muscle fibres like fine lace, ensuring extreme juiciness and a luxuriously creamy mouthfeel.

How does Wagyu from Kyoto taste?
Kyoto Wagyu is known for its delicate buttery and nutty profile, natural sweetness and pronounced umami. Its flavour is richer and more complex than Wagyu from many other Japanese regions.

Can I prepare it at home without professional equipment?
Yes. A cast-iron pan, very high heat and a short cooking time are all you need. Japanese Wagyu has a low fat melting point, so it cooks quickly and is remarkably forgiving.

How long can the meat be stored?
Refrigerated at 0 to 4°C for up to 7 days.
Frozen at −18°C for up to 6 months.
For the best experience, consume within 24 hours after thawing. Do not refreeze.

Additional information