{"product_id":"japanese-wagyu-a5-wagyu-block-cut-new-york-strip-8-9oz","title":"Japanese A5 Wagyu Miyazaki Block Cut New York Strip","description":"\u003cp\u003eThe \u003cstrong\u003eNew York Strip\u003c\/strong\u003e is one of the most technically interesting cuts on the steer — firm enough to hold a hard sear, with intramuscular fat that keeps it juicy and a fat cap that bastes the meat as it cooks. Apply \u003cstrong\u003eA5 Japanese Wagyu grading at BMS 11+\u003c\/strong\u003e to that equation and the cut behaves differently: marbling so dense it reads as pattern rather than veining, a melt point that sits below body temperature, and flavor intensity that means an 8–9oz portion satisfies in ways a 16oz Choice strip can't.\u003c\/p\u003e\n\n\u003cp\u003eMost A5 New York Strip sold in the US is sliced thin — half-inch, three-quarter at best — because Japan portions for restaurant menus, not American home cooks. The result is a $130 steak that overcooks before the fat renders. Our \u003cstrong\u003eBlock Cut\u003c\/strong\u003e is the opposite. We had our supplier leave the strip in a 2\"-thick block — 8–9oz, one portion, four sides to sear, fat that renders all the way through the muscle instead of off the edges.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Miyazaki:\u003c\/strong\u003e Miyazaki Prefecture has won Japan's national Wagyu competition — the \u003cem\u003eZenkoku Wagyu Noryoku Kyoshinkai\u003c\/em\u003e, informally the Wagyu Olympics — four times, including three consecutive overall championships in 2007, 2012, and 2017. That's a record no other prefecture has matched in the competition's 60-year history. The prefecture sits on the southern island of Kyushu, where humid sub-tropical conditions and mountainous interior elevation slow the cattle's growth and are widely credited with the dense, finely distributed intramuscular fat development Miyagyu is known for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy BMS 11+:\u003c\/strong\u003e The Japanese Beef Marbling Standard runs 1 to 12. Most A5 sold in the US tops out at BMS 9. BMS 11 is the second-highest score possible and threads the strip's lean, dense longissimus dorsi muscle finely enough to break the firm texture without losing the steak's structural presence. You still get a steak with bite — not a slab of fat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e Pull from fridge 45 minutes before cooking. Salt heavy. Cast iron, blazing hot, sear all four sides — 60 seconds per side. Rest 5 minutes. Slice across the short axis to plate as round medallions of marbled cross-section. The cap renders fast at this BMS — pull early, don't push past medium-rare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpecs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A5 — Japan's highest, verified by the Japan Meat Grading Association (JMGA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBMS:\u003c\/strong\u003e 11+ (second-highest possible on the 1–12 Japanese Beef Marbling Standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 8–9oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2\"-thick block, one steak per portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuantity:\u003c\/strong\u003e 1 Steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eEvery order ships with a \u003cstrong\u003eCertificate of Authenticity bearing the individual cow's nose print\u003c\/strong\u003e — Japan's lot-level traceability system. Wagyu noses are like fingerprints, no two alike, and every Wagyu animal in Japan is registered at birth with a 10-digit ID tied to that nose print. The cert that ships with your steak is not generic — it traces to the actual animal.\u003c\/p\u003e\n\n\u003cp\u003eFree shipping over $195. Arrives perfect or replaced free.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866104127686,"sku":"P1045S","price":32.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/japanese-a5-wagyu-kumamoto-ny-strip-bms-12-10-12oz-36401708728536_98582bb4-7882-4868-b692-b69f766dc0e4.jpg?v=1779345669","url":"https:\/\/atcostmeats.com\/products\/japanese-wagyu-a5-wagyu-block-cut-new-york-strip-8-9oz","provider":"At Cost Meats","version":"1.0","type":"link"}