Japanese Wagyu Steak (topside or knuckle) must be cooked medium done or below if you want it quite tender because it’s of lack of distributed softer fat or marbled fat within the flesh. That’s why Japanese Wagyu Steak is usually cooked whole or in a very large chuck with slow oven roast technique until reached 60–65 °C or medium done in the middle or in the thickest part of the wagyu topside.
All steaks are chilled not frozen. All vacuum packed.
Storage instructions: Your Japanese Wagyu Steak (topside or knuckle) will be delicious for up to 1 week in the fridge. After this please freeze. We supply Japanese wagyu beef A5(BMS10-12). We can supply the certificate upon request. Once we confirmed your order, we will notify exact delivery date, it normally takes 2-3 business days.