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This is an absolute beauty of a steak. Possibly a cut that would be more likely be sliced for Yakiniku but due to the high intesity on the fat marbling and softness of the meat we decided this was ‘Splendid Steak Meat’. We call this Suteki Niku, a cut taken from a single small part of the round steak. We couldn’t find this elsewhere as a named steak, but the character and fabulous qualities it oozes really makes this a winner.
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.
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