Japanese A5 Wagyu Boneless NY (Miyazaki)
Extraordinary marbling. Delicate umami. A true Japanese delicacy.
The "Rolls-Royce" of beef. A5-graded Miyazaki Wagyu strip steak with velvety texture, intense marbling, and a mouthfeel unlike any other cut.
- A5 — Japan's Highest Wagyu Grade
- 🇯🇵 From Kagoshima Prefecture
- Velvety Texture, Intense Marbling
BEHIND THE PRODUCT: Similar to the filet, The New York is a boneless cut that comes from the short loin area behind the ribs. The major difference is the New York comes with a strip of fat along the edge of the cut as well as more marbling throughout the steak. This intense marbling and aging process combine for spectacular richness and flavor. The New York Strip is also much thinner than a filet mignon and may be cooked over high heat. With its A5 rating, the Japanese Wagyu New York strip is considered the “Rolls-Royce” of beef.
SERVING SUGGESTIONS: For medium-rare, add salt and pepper to taste, then pan-sear in a cast-iron skillet over high heat until an internal temperature of 130ºF. Because of the rich fat marbling, grilling A5 Wagyu is not recommended unless using indirect heat.
COUNTRY OF ORIGIN: Japan (Kagoshima Prefecture)
STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw overnight by refrigeration prior to cooking.
A5 Wagyu is exceptionally rich, so smaller portions are ideal. Slice into narrow strips, season lightly, and sear briefly in a very hot pan. Cook in batches, then rest briefly before serving.
REGION: Miyazaki / Kagoshima
GRADE: A5
CUT: Boneless NY Strip
BEST FOR: Silken marbling with strong umami
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate or freeze promptly according to the included storage instructions.
A5 marbling with strip-steak structure
Japanese A5 NY strip combines near-silken fat distribution with enough structure to preserve a distinct beef character.
What makes Japanese Wagyu exceptional
Japanese Wagyu is defined by bloodline, regional husbandry, detailed traceability, and a national grading system that evaluates both yield and eating quality.
Japan A5
A5 is Japan’s highest combined grade: “A” represents carcass yield and “5” represents top quality based on marbling, color, texture, and fat quality.
Miyazaki & Kagoshima
These renowned Japanese prefectures are known for tightly managed Wagyu programs and highly consistent A5 beef with fine, abundant marbling.
Kobe is specific
Not all Japanese Wagyu is Kobe. Genuine Kobe beef must meet strict certification rules and come from Tajima cattle raised and processed in Hyogo Prefecture.
Respect the richness
A5 Wagyu is different from a conventional steak. Use smaller portions, minimal seasoning, and very brief high-heat cooking.
Portion
Plan a smaller serving than an ordinary steak. Slice chilled Wagyu into narrow strips or bite-sized pieces.
Sear briefly
Use a dry, very hot pan. Sear in small batches, allowing the Wagyu’s own fat to render. Keep seasoning restrained.
Rest & savor
Rest briefly and serve immediately, preserving the delicate, buttery center.
The highest expression of Wagyu
Japanese A5 is about savoring extraordinary texture, marbling, and umami in a thoughtful portion.
The grading
A5 is Japan’s highest combined yield-and-quality designation, with exacting standards for marbling, color, texture, and fat quality.
The marbling
Fine intramuscular fat melts quickly and evenly, producing the silken mouthfeel that distinguishes authentic Japanese Wagyu.
The provenance
Miyazaki, Kagoshima, Kobe, Matsusaka, and other regional names represent distinct programs—not interchangeable labels.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Japanese Wagyu cut.
Authentic Japanese A5 Wagyu, delivered cold.
Region-specific sourcing, extraordinary marbling, and careful temperature-controlled delivery.