Miyazaki Japanese A5 Wagyu Velvet Steak Marbling Score 12 - 470g

Here's something you might not have seen before. Introducing the Velvet Steak. This little-known cut is part of the heel muscle, located between the shin, topside and silverside.

The heel muscle is traditionally used as a braising cut due to the large number of smaller muscle groups and connective tissue. We have done the hard-work for you and found the diamond in the rough - The Velvet Steak.

This little gem mixes loin tenderness with the depth of flavour common in the extensively used and overworked muscles. The Velvet Steak is a nice consistent depth, perfect for grilling whole over coals or in the pan and sliced to serve with traditional steak accompaniments.

This piece will feed 3-4 people.

Japanese Wagyu Beef is graded based on yield (A, B, C) and meat quality (5-1) with A5 indicating the highest class. Established by Japan Meat Grading Association, the grading system evaluates meat quality by marbling, meat colour and brightness, firmness and texture, as well as fat colour and fat quality. The third component of grading Japanese wagyu is by its marbling, scored from BMS 1 to 12.

Miyazaki Wagyu is A5 which is the highest quality grade in Japan. It marbles at a score of 12, the absolute highest in the world.

We recommend enjoying Wagyu Beef as it is prepared in Japan, respecting the traditional art of Japanese cuisine. Wagyu Beef warrants a different treatment from Australian beef. Whether it’s served as a steak, sukiyaki, yakiniku or teppanyaki, Wagyu Beef is best prepared and served in thin slices. 

Your product has been packaged using the latest and most advanced packaging technology.

Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.

Product packaged using VSP technology can safely be stored refrigerated and frozen.