A5 SUMMO Wagyu | Sirloin | Carcass #1681546474

The Story

This striploin begins in the quiet farming country of Mimata-cho, a small town nestled in the agricultural heartland of Miyazaki Prefecture.

It 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.

After 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.

The 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.

Why This Was Selected

Miyazaki A5 is not uncommon. But this selection stood out for its provenance.

A 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.

At the Table

The 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.

Suggested preparation: Bring to room temperature before cooking. Season simply. Cook over medium-high heat, allow to rest. Let the Wagyu speak for itself.