Japanese Wagyu A3 BMS5 Striploin | Miyazaki, Japan | Trimmed

Description

Japanese Wagyu in its most authentic steak form

Not everyone is searching for the extreme marbling of A5 BMS 12.

Wagyu Striploin A3 BMS 5–6 from Miyazaki is crafted for those who want to experience the true character of premium Japanese Wagyu in a more balanced, classically structured form.

This is a steak that:

1. delivers more pronounced beef flavor than A5,
2. remains exceptionally juicy,
3. showcases distinct umami and buttery finish,
4. without excessive richness.

With A3 grading and BMS 5 marbling, you can enjoy a full-size Wagyu steak while maintaining the complete pleasure of eating beef, not just fat.

Origin: Miyazaki Prefecture

This beef comes from Miyazaki, one of Japan’s most celebrated Wagyu production regions.

Miyazaki is renowned for:

1. rigorous genetic selection,
2. exceptional intramuscular fat quality,
3. meticulous animal care standards,
4. consistent victories in Japan’s most prestigious Wagyu competitions.

A region recognized as the global elite in premium beef production.

What Does A3 BMS 5 Mean?

A3:

1. “A” = Highest carcass yield,
2. “3” = Premium meat quality grade.

BMS 5:

BMS (Beef Marbling Score) measures the level of intramuscular marbling.

BMS 5 delivers:

1. distinct, evenly distributed marbling,
2. superior juiciness compared to standard premium steaks,
3. yet more classically structured than extreme A5 grades.

This is precisely why A3 BMS5 is so highly prized by serious steak enthusiasts.

Trimmed and Ready to Cook

This striploin has been meticulously trimmed, which means:

1. excess fat and sinew are removed for pristine presentation,
2. maximum yield of prime, usable beef,
3. precise portioning and slicing capabilities,
4. cleaner, more controlled preparation,
5. premium aesthetic presentation throughout.

The choice of discerning home cooks and professional chefs alike.

Flavor and Texture

Flavor Profile:

1. deep, elegant umami character,
2. refined buttery notes,
3. natural fat sweetness,
4. more pronounced beef flavor than A5 grades.

Texture:

1. remarkably juicy,
2. supremely tender yet steak-like texture,
3. subtle structural resilience,
4. perfect harmony between fat richness and meat structure.

Wagyu that still tastes like a proper, magnificent steak.

Why Striploin?

Striploin is one of the world’s most celebrated and versatile steak cuts.

In Wagyu A3 form:

1. delivers more pronounced character than filet cuts,
2. develops beautiful, flavorful crust when seared,
3. maintains ideal juiciness throughout cooking,
4. allows you to experience the full magnificence of Japanese Wagyu without compromise.

Cooking Recommendations

Pan-Seared or Grilled

1. Pat the steak completely dry.
2. Season generously with sea salt just before cooking.
3. Sear over very high heat:
4. approximately 2 minutes per side.
5. Rest for 5 minutes before serving.

No elaborate marinades or heavy seasonings required.

Quality sea salt and high heat are all you need.

Recommended Doneness Level

1. Rare: 48–50°C
2. Medium-rare: 50–54°C

Beyond medium, Wagyu loses its signature texture and delicate qualities.

Product Specifications:

Parameter Details
Product	Wagyu Striploin
Grade	A3
Marbling	BMS 5
Origin	Japan
Region	Miyazaki Prefecture
Breed	Japanese Black (Kuroge Washu)
Cut	Striploin
Preparation	Trimmed
Aging	Wet-aged
Packaging	Vacuum
Condition	Fresh

FAQ

Is A3 BMS5 genuine Wagyu?

Absolutely – this is authentic Japanese Wagyu from Miyazaki, simply in a more balanced form than A5 grades.

Who is this product ideal for?

Those seeking genuine premium Wagyu experience while preferring the classic structure of a proper steak.

Is BMS 5 high marbling?

Yes – significantly higher than most premium USDA Prime Angus steaks.

Is it suitable for grilling?

Absolutely – among the finest Wagyu cuts for traditional grilling and premium steak preparation.

Additional information

Weight	N/A
Waga	350g, 500g, 1kg, 2kg