A5 Ozaki Japanese Wagyu Sirloin
Ozaki Wagyu, which is also known as the Phantom Wagyu, is named after Mr. Muneharu Ozaki, the breeder of the cows that yield these marvelous and one of the most revered Japanese Wagyu steaks.
The cattle are raised in the mild climate of Miyazaki Prefecture on the southern Island of Kyushu. What makes Ozaki beef different is the feed being used. Mr Ozaki has spent 30 years with relentless dedication to developing his own custom feeding formula for these grass-fed cattle, with no antibiotics or preservatives whatsoever.
“I spent 20 years researching how to make food. We blend 12 kinds of feed such as corn, roasted soybean flour, seaweed powder, etc. with a focus on beer shibori Lees. Hops in beer shibori lees, and arginine acid of seaweed powder. These strengthen the blood vessels of the cattle so that vitamins and minerals can reach the end of the body” — Mr. Ozaki
Another differentiating factor between Ozaki beef and most other Japanese wagyu is that the cows are raised for up to 36 months. This is significantly above the standard 28 months which allows the meat to develop deeper flavor and for the fat to be better marbled within the muscle. The mature meat not only possesses a sublime texture, but is quite flavorful with a sweetness that emerges as you chew. Its fat melts in the mouth and is more easily digested and its richness is not too overwhelming.
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!