A5 Oita Japanese Wagyu Sirloin

Name: A5 Oita Japanese Wagyu Sirloin
SKU: 63830
Availability: InStock

From: ₱4,745.00

Located on the island of Kyushu, Oita is renowned for its warm and humid climate, which is ideal for raising cattle. The region is particularly known for producing one of the best varieties of Wagyu beef – Oita A5 Wagyu. The beef from Oita is known for its rich, buttery flavor, and tender texture. The marbling in Oita A5 Wagyu beef is so pronounced that it almost melts in your mouth, leaving a long-lasting impression on the palate.

Oita’s rich tradition of cattle-rearing dates back to the Edo period when the region was a hub for cattle trading. Today, the prefecture is home to many top-notch cattle farms that take great care to raise their cattle in the best possible conditions. The cows are fed using a special feeding method called the “Yoshoku Feed”, using a diet rich in soybeans, barley, and other grains to enhance their flavor and marbling. The cattle are also raised without the use of antibiotics or growth hormones, ensuring that the beef is not only delicious but also safe and healthy to consume.

Since 1918, when the history of Bungogyu began, this breed of beef cattle has ranked number one at competitions in Japan many times. In 2018, the year marking Bungogyu’s centennial anniversary, Oita’s new Wagyu brand “Oita Wagyu” was launched. This Oita Wagyu beef is a premium beef with a quality grade of 5 that is sourced from Oita Bungogyu breed raised by farms where various special efforts are made to produce delicious meat.

Bungogyu cattle farming has a long history. The sire “Chiyoyama-go” won the top prize at the National Livestock Exhibition in Tokyo in 1921. One historical record shows that the sire was paraded around Ginza with a banner reading “Bungo is the best quality cattle breed in Japan.” More recently in 2017, Oita Bungogyu cattle have become Japan’s number one in the sire division at the 11th National Competitive Exhibition of Wagyu (also known as the “Wagyu Olympics”) in Miyagi Prefecture, winning the Prime Minister’s Award. They also won the Distinction Award in all categories.

Oita Wagyu beef has beautiful marbling. With its rich flavor and melting tenderness, the beef is extremely delicious.

Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats. This means that authentic Wagyu Beef contains the good fat and is healthier than conventional beef, which is high in saturated fat and has a low percentage of omega-3 to Omega-6 fatty acids.

Suggested Cooking Instructions:

Salt the wagyu steak 1 to 3 hours before cooking. Put it back in the refrigerator.
Preheat your cast-iron, carbon steel or stainless steel skillet in the oven at 400F for 10 minutes before planned cooking time.
Put skillet over burner on high setting. Remove your cold steak from the refrigerator and place it on the hot skillet. Sear the steak for three minutes on the first side. Then flip and sear for two minutes on the other side or until internal temperature is at 120F.
Let the steak rest for 5 minutes, slice and enjoy!