Yamagata A5+ BMS-12 Wagyu Sirloin

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: Yonezawa, Yamagata Prefecture Origin: Japan

Thickness : 3/4 -1 inch thick cut
Yield and Quality Grade : A5+ BMS-12

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Yamagata Prefecture

Popularly known as the Yonezawa Beef,  its ultra-fine marbling makes it the most luxurious wagyu beef  and one of the most sought-after wagyu brands together with Kobe and Omi.