Chuck Steak A4 Kagoshima Japanese Wagyu
These Japanese Kagoshima A4 Wagyu Chuck steaks are the thickest Japanese steaks we cut at least 1″ in thickness. These can be cooked that bit longer than the thinner ones thus giving time to create that lovely caramelised umami flavour to the exterior of what is an incredible steak. The finest Chuck steak muscles from the shoulder are every bit as good as any other from this outstanding beef. Don’t knock it till you’ve tried it..
This wonderful rare beef is from Japanese Black Cattle, Wagyu of exceptional quality, raised on the tropical Kyushu Island in the Kagoshima prefecture, Southern Japan. The World class Kagoshima Wagyu beef we are cutting here is currently known for being the Winner of the “Wagyu Olympics”, the Best Beef in Japan. The plethora of soft, buttery, intricate marbling throughout each cut is quite simply extraordinary and nothing short of mesmerising. The fat of this Wagyu is nothing like any other with its low temperature melting point that makes for the most sensational of dining experiences. As with most steaks we recommend cooking rare but be careful, this meat cooks very quickly.