{"title":"Sirloin","description":"\u003cp\u003eThe Sirloin Collection\u003c\/p\u003e","products":[{"product_id":"sirloin","title":"Sirloin","description":"\u003cul\u003e\n\u003cli\u003eSirloin is the preferred cut for the Japanese\u003c\/li\u003e\n\u003cli\u003eApproximately 500 or 1000 grams (depending on the cut)\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAuthentic SUMMO A5 Wagyu\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e900-day feeding program, resulting in unmatched marbling, tenderness, and Umami flavour\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eEach steak is hand cut\u003c\/li\u003e\n\u003cli\u003eFREE Temperature controlled express shipping\u003c\/li\u003e\n\u003cli\u003eIncludes re-usable gel pack\u003c\/li\u003e\n\u003cli\u003eProduct of Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SummoWagyu","offers":[{"title":"500GR","offer_id":50325549515031,"sku":"","price":385.0,"currency_code":"EUR","in_stock":true},{"title":"1KG","offer_id":50325549547799,"sku":"","price":495.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/0740\/6615\/files\/22-05-31OsMeatshop-6.jpg?v=1743602009"},{"product_id":"a5-miyazaki-wagyu-sirloin-carcass-1681546474","title":"A5 SUMMO Wagyu | Sirloin | Carcass #1681546474","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Story\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis striploin begins in the quiet farming country of Mimata-cho, a small town nestled in the agricultural heartland of Miyazaki Prefecture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt was here that farmer Higashi Norio raised this Japanese Black from birth. Miyazaki has long been regarded as one of Japan's most respected Wagyu-producing prefectures — a reputation built not on scale, but on the consistent quality of its farmers and their cattle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter weaning, the cattle moved to Shintomi-cho, also in Miyazaki, where farmer Kishigami Akiyuki continued its raising through to finishing. Two farms. One continuous commitment to quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is an A5-graded striploin — the highest grade awarded by Japan's meat grading authority — with the balance of marbling, texture, and depth that Miyazaki Wagyu is known for.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhy This Was Selected\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMiyazaki A5 is not uncommon. But this selection stood out for its provenance.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA clear, traceable journey from a single breeder to a trusted finisher — both within Miyazaki — gives this Wagyu a consistency of character that is not always easy to find. The striploin cut reflects this well: structured enough to hold its own, marbled enough to carry real depth of flavour.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eAt the Table\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe striploin is a versatile cut for Wagyu. It has enough structure to be enjoyed as a steak, and enough marbling to reward simple, careful cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSuggested preparation:\u003c\/strong\u003e Bring to room temperature before cooking. Season simply. Cook over medium-high heat, allow to rest. Let the Wagyu speak for itself.\u003c\/p\u003e","brand":"SummoWagyu","offers":[{"title":"500g","offer_id":52446756471063,"sku":null,"price":385.0,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":52446756503831,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/0740\/6615\/files\/22-05-31OsMeatshop-14.jpg?v=1773387642"},{"product_id":"a5-summo-wagyu-sirloin-carcass-1681546474-copy","title":"A5 SUMMO Wagyu | Sirloin | Carcass #1364289544","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eThe Story\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis ribeye begins on the wide agricultural plains of Tokachi — a region in eastern Hokkaido known across Japan for its vast farmland, its cold winters, and the scale of what it produces. It is one of the few parts of Japan where the landscape feels genuinely expansive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Japanese Black was born in October 2023 at Urahoro Dairy Farm in Urahoro-cho, a small farming town on the Pacific coast of Hokkaido. From there it moved through the established raising operations of Nobels Co. — one of Hokkaido's most experienced livestock businesses — spending time in both Kamishihoro-cho and Makubetsu-cho before the next chapter of its journey began.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn July 2024, the animal made the journey south — from the cold northern island of Hokkaido to Ibusuki City in Kagoshima, at the very tip of Kyushu. Ibusuki is warm, coastal, and volcanic. As a contrast to Hokkaido, it could not be more complete. Mizusako Farm in Ibusuki took over for the finishing period, raising the animal through to March 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom one end of Japan to the other. Nearly 2,000 kilometres. Graded A5.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy This Was Selected\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ribeye is the most expressive cut on the animal. Rich, deeply marbled, and built for flavour. From this particular carcass — born in Hokkaido, finished in Kagoshima — it carries a character that reflects the full length of the journey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat stood out during selection was the consistency of marbling throughout the rib section, and the quality of the fat — white, fine, and evenly distributed. A ribeye that performs at the level A5 demands.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eAt the Table\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ribeye rewards simple cooking. The fat does the work — there is no need for sauces or elaborate preparation. High heat, a short cook, and a proper rest are all it takes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSuggested preparation:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBring to room temperature. Season with salt only. Sear over high heat for a strong crust on each side. Finish to medium-rare. Rest for at least five minutes before slicing. Serve as it is. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch1 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTraceability\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol width=\"200\"\u003e \u003ccol width=\"424\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIndividual ID\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1364289544\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBorn\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOctober 18, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBirthplace\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUrahoro-cho, Tokachi, Hokkaido\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBreeder\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUrahoro Dairy Farm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEarly Raising\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNobels Co. \/ Nobels Fattening Center, Hokkaido\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinisher\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMizusako Farm, Ibusuki City, Kagoshima\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSlaughter Date\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMarch 13, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSlaughter Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAkune Meat Distribution Center, Akune City, Kagoshima\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eG\u003cstrong\u003erade\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA5 — Japanese Meat Grading Association\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"SummoWagyu","offers":[{"title":"500g","offer_id":53025853047063,"sku":null,"price":385.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":53025853079831,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/0740\/6615\/files\/22-05-31OsMeatshop-14.jpg?v=1773387642"}],"url":"https:\/\/summowagyu.com\/collections\/sirloin.oembed","provider":"SummoWagyu","version":"1.0","type":"link"}