MIYAZAKI WAGYU A5 NY STRIP
Description
The Miyazaki Wagyu A5 New York Strip is a must-have for anyone who loves a good steak. This steak comes from the Miyazaki region of Japan, which is well-known for its exceptional beef. The "A5" rating is the highest grade given to the finest beef in Japan, ensuring that each New York Strip is incredibly tender with plenty of flavor.
This New York Strip cut is famous for its perfect balance of meat and fat, giving it a juicy, flavorful taste in every bite. The fat is so delicate that it starts to melt the moment it hits your tongue, making the steak deliciously moist and rich with a naturally sweet taste that enhances the beefy flavor. It's a taste experience that honors the tradition of Japanese cattle raising.
Whether it's for a special meal or to treat a beef lover, the Miyazaki Wagyu A5 New York Strip is an excellent choice. It's best enjoyed cooked simply, which allows its outstanding flavor to shine through. This isn't just any steak; it's a luxurious dining adventure that will leave a lasting impression.
Delivery Info
• Service area: We deliver within 60 miles of Hallandale Beach FL. We do not ship beyond 60 miles.
• Same-Day Local (0–30 miles): FREE with min order of $50. Order by 5:00 PM → arrives in 2–3 hours. Orders after 5:00 PM deliver next day.
• Extended Local (30–60 miles): $9.95 delivery fee. Min orders $99+. Next-day delivery (within 24 hours of checkout).
• Free In-Store Pickup: Ready in ~1 hour (9:00 AM–7:30 PM daily) at 29 N Federal Hwy, Hallandale Beach.
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
