US Kobe Beef, Mishima Reserve Wagyu Beef, NY Strip
These NY strip steaks are the best available Mishima Reserve grade, with a minimum marbling score of 8 -10.
Mishima Reserve produces extraordinary US Kobe Beef, which is available in three grades. These NY strip steaks are the best available Mishima Reserve grade, with a minimum marbling score of 8 -10. In comparison, Japanese Kobe beef (no longer imported to the US) has a marbling score of 11 - 12; US Prime has a marbling score of 5 - 6. These center cut New York Strip steaks have remarkable richness, flavor and tenderness. Mishima Reserve Wagyu beef has half the saturated fat and twice the unsaturated fat compared to other types of beef. This results in a full flavored, healthier beef. Mishima Reserve Wagyu cattle are raised naturally without the use of hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus. All Mishima Reserve cattle are at least 50% Wagyu, and some are 100% Wagyu. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency.
Season Mishima Reserve US Kobe beef with sea salt and freshly ground pepper. Keep the seasoning simple. Grill over open flames or in a preheated cast iron skillet. Wagyu beef should never be cooked more than medium rare. Ideally, the beef should be cooked so that the outside is crispy and the inside is rare to medium rare. WARNING: Prolonged exposure to high heat will melt the fat in the meat's internal structure, resulting in a dry piece of meat.
Mishima Reserve Wagyu beef ships frozen. The freshness and integrity of the meat is preserved in the freezing and thawing process because of its high fat content. Once thawed, the steaks should be consumed within a week. Remove from the refrigerator and bring to room temperature before cooking.