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- Each order contains 1 strip petite roast
- Each roast is approx. 4-5 LB
Miyazakigyu Wagyu strip petite roast comes from the Miyazaki Prefecture on southern Japan’s Kyushu Island. The juicy, tender, lean, and flavor-packed Miyazakigyu Wagyu strip petite roast comes from the loin primal, the same area that produces the renowned strip steak and tenderloin/filet mignon. This palate-pleasing cut is best cooked low and slow. We recommend pan searing the roast on all sides before roasting it in the oven at a lower temperature for a longer period of time. If you’re looking for an impressive roast to serve for the holidays or other special occasions, the A5 strip petite roast is an ideal choice!
- Yield and Quality Grade: A5
- Product of Miyazaki Prefecture, Japan
- Dry aged for 45 days
- All natural, no additives, no preservatives
- Antibiotic and hormone free
- Untrimmed (Fat Cap Intact)
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Due to natural variations in cattle shape, size, and/or weight, cuts may vary. It is normal to see slight variations in color, depending on both the type of product and the aging process.
Recommended Internal Cooking Temps:
Rare | 120°-125° |
Medium-Rare | 130°-135° |
Medium | 140°-145° |
Medium-Well | 150°-155° |
Well Done | 160° and above |
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.