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A5 Japanese Wagyu Eye Of Round Steak
Deliciousness in every bite.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
A5 Japanese Wagyu Eye of Round Steak is a versatile, lean cut that has a lot of potential in the kitchen.
1 / 3
A5 Japanese Wagyu Eye Of Round Steak
Deliciousness in every bite.
A5 Japanese Wagyu Eye of Round Steak is a versatile, lean cut that has a lot of potential in the kitchen.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
As this cut comes from the round part of the cow, it is a little bit tougher than other, fancier cuts of the cow. That isn’t to say that this is a bad cut, however. This cut is a little tougher than others as this comes from a muscle group the cow used extensively over the course of its life. Because of this, the meat in these areas has harder connective tissue that needs to be broken down before the tenderness of the meat can be enjoyed. This is also an incredible lean cut from the cow, prone to overcooking. Thankfully, as this is A5 Japanese Wagyu, the fat content is higher compared to non Wagyu and non A5 certified meats. This will buy cooks a little wiggle room when it comes to grilling this cut. However, the main cooking method of choice is usually something that involves liquid, such as braising as the meat is far less likely to dry out.
Preparation.
This excellent cut is incredibly lean, but has an intense flavor profile. While quite hard to do so, this cut can be grilled, but it is very risky. If you’re looking to take the risk, make sure to tenderize the steak by bashing it with a mallet, then marinate for 24 hours in an acidic sauce to help soften the connective tissue. After 24 hours, remove the steaks from the liquid and pat dry to soak up any liquid that may remain on the surface of the steaks. You will need a thermometer for this as it is very difficult to tell the doneness of the meat based on sight or touch. Grill it on medium heat on all sides to create a nice crust. The steak is done when the internal temperature reaches 54.4 degrees celsius.
The Best In The World.
Wagyu beef is considered by many to be the best meat in the world. What more for wagyu beef given A5 ranking? This is all due to the cows and how they are raised. Being a wagyu farmer is not easy. In fact, being a wagyu farmer is akin to being a parent. The amount of care that goes into taking care of these cows is like taking care of children. As much as possible, farmers try to ensure that wagyu cows live stress free lives and have all their needs taken care of.
Storage Instructions
Your cut of A5 Wagyu comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.
As this cut comes from the round part of the cow, it is a little bit tougher than other, fancier cuts of the cow. That isn’t to say that this is a bad cut, however. This cut is a little tougher than others as this comes from a muscle group the cow used extensively over the course of its life. Because of this, the meat in these areas has harder connective tissue that needs to be broken down before the tenderness of the meat can be enjoyed. This is also an incredible lean cut from the cow, prone to overcooking. Thankfully, as this is A5 Japanese Wagyu, the fat content is higher compared to non Wagyu and non A5 certified meats. This will buy cooks a little wiggle room when it comes to grilling this cut. However, the main cooking method of choice is usually something that involves liquid, such as braising as the meat is far less likely to dry out.
This excellent cut is incredibly lean, but has an intense flavor profile. While quite hard to do so, this cut can be grilled, but it is very risky. If you’re looking to take the risk, make sure to tenderize the steak by bashing it with a mallet, then marinate for 24 hours in an acidic sauce to help soften the connective tissue. After 24 hours, remove the steaks from the liquid and pat dry to soak up any liquid that may remain on the surface of the steaks. You will need a thermometer for this as it is very difficult to tell the doneness of the meat based on sight or touch. Grill it on medium heat on all sides to create a nice crust. The steak is done when the internal temperature reaches 54.4 degrees celsius.
Wagyu beef is considered by many to be the best meat in the world. What more for wagyu beef given A5 ranking? This is all due to the cows and how they are raised. Being a wagyu farmer is not easy. In fact, being a wagyu farmer is akin to being a parent. The amount of care that goes into taking care of these cows is like taking care of children. As much as possible, farmers try to ensure that wagyu cows live stress free lives and have all their needs taken care of.
Your cut of A5 Wagyu comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.
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