NY Strip 7oz — Japanese Miyazaki Wagyu A5, Half Cut
Description
The Miyazaki Wagyu A5 NY Strip (Halves) gives you all the richness of true Japanese A5 Wagyu in a more manageable, shareable size. Cut from the classic New York strip, these halves are perfect when you want a luxury steak experience without a huge portion.
This beef comes from Miyazaki, Japan, one of the most awarded Wagyu regions in the world. A5 is the highest grade on the Japanese scale, known for its intense marbling, soft texture, and deep, beefy flavor. As it cooks, the marbling melts into the steak, making every bite extra tender, juicy, and full of rich flavor.
The NY strip is the “best of both worlds” cut: rich and tender, but with a bit more structure than a ribeye. In this half-size format, it’s ideal for:
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Sharing a premium steak between two people
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Adding to a Wagyu tasting board
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Enjoying A5 without feeling too heavy
For cooking, keep it simple. Sear it hot and fast on a cast-iron pan or grill, and season only with good salt (and pepper if you like). Let it rest, then slice thinly against the grain and serve.
We have run out of stock for this item.
Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery fee
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery fee
∙ Minimum order: $150
∙ Next-day delivery
Our Boutique address: 29 N Federal Hwy. Hallandale Beach, Fl 33009
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.
