Hokkaido A5+ Wagyu Striploin

Also known as Hireshita or saroin ( サーロイン ) Sirloin, a cut leaner than the ribeye is finely marbled with a balanced texture. It is highly tender and rectangular in shape. One of the best cuts of steak you could ever have.It is served in high-end steakhouses or Omakase. Product: Hokkaido, Hokkaido Prefecture Origin: Japan

Thickness : 3/4 -1 inch thick cut
Yield and Quality Grade : A5+ BMS-11

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Hokkaido Prefecture

The cold climate in Hokkaido yields the most impeccable quality, sweet buttery taste, and  exquisite marbling of the Hokkaido Beef. They rear their cattles up to 10 months and Hokkaido is known to be the birth place of Japanese Wagyu