<2.5°C 48-Hour Cold-Chain Guarantee
Packed in heavy-gauge commercial EPS insulated thermal shippers with frozen food-grade gel blocks. Guaranteed to arrive below 2.5°C across QLD, NSW & VIC refrigerated corridors.
Japanese A5 Black Wagyu Striploin Cut
Sourced as part of our luxury wagyu (mb7–mb9+) allocation, the japanese a5 black wagyu striploin cut is a genuine butcher's favourite. Graded BMS 11-12, finished with air express kagoshima. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 300g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.
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Cutting Anatomy, Culinary Temperature & Cold-Chain Integrity
Butcher Cutting, Silver Skin Removal & Marbling Notes
Hand-cut from MSA-accredited southern Australian prime cattle and heritage breeds. Every cut is individually pre-trimmed of heavy external tallow, inspected for intramuscular fat distribution, and precision vacuum-sealed in heavy-duty cryovac pouches to protect moisture and eliminate oxidation.
About This Cut
How do I cook Japanese A5 Black Wagyu Striploin Cut?+
The best method for this cut is to pan-sear or chargrill it — seared hard on both sides and rested. Key tip: bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre.
How should I store and freeze this Wagyu beef?+
Keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.
What weight and pack size does Japanese A5 Black Wagyu Striploin Cut come in?+
Each order of Japanese A5 Black Wagyu Striploin Cut is supplied at 300g, graded as "A5 Authenticated". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.
What does the "BMS 11-12" marbling grade mean?+
BMS 11-12 refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.
Is Japanese A5 Black Wagyu Striploin Cut the same as japanese black wagyu?+
Japanese A5 Black Wagyu Striploin Cut is our specific cut and preparation — if you're comparing it to a generic "japanese black wagyu" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (300g), and the cold-chain handling it receives between processing and delivery.
Do you deliver Japanese A5 Black Wagyu Striploin Cut across Australia?+
Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.
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