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The sirloin is a single-muscle cut that delivers one of the most consistent eating experiences in beef. Where the ribeye contains two distinct muscles with contrasting textures, the sirloin is uniform from edge to edge — even marbling, a clean bite, and no interruption in tenderness throughout the entire cut.

Running along the top is the fat cap: one of the sirloin's defining features. In a Wagyu of this quality, that fat renders during cooking to baste the cut from above, contributing a richness and depth that elevates every slice. The result is a cut that is simultaneously clean and complex — tender enough to yield effortlessly, with a flavour that builds steadily with each bite.

Combined with 35+ days of dry-ageing, the sirloin develops a concentrated mineral depth while retaining the characteristic sweetness of Wagyu fat — a pairing that rewards both the experienced palate and the first-time buyer.

Each steak is hand-cut to 500g with the bone in by our in-house butchers, with all inedible pellicle removed and the cut trimmed to ensure it is grill-ready the moment it arrives.

The bone is individually wrapped prior to vacuum sealing to protect against punctures, then packed into a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate confirming the animal's breed, gender, and Yield-Quality Grade.

Consume within 3 days of delivery for optimal eating quality. Keep refrigerated at 0–3°C and do not open the vacuum seal until ready to cook. If freezing, place directly into the freezer on the day of arrival — the product will keep for up to 6 months. Thaw slowly in the refrigerator for 24–48 hours before cooking; do not thaw at room temperature.

Best served at room temperature — remove from the refrigerator 45 minutes before cooking. Season generously with salt immediately before placing on a very hot cast iron pan or grill. Cook to medium-rare (54–56°C internal) and rest for a minimum of 5 minutes before slicing. The fat cap renders best over direct high heat; avoid flipping more than once. Serve as is — the depth of the dry-aged crust and the sweetness of the Wagyu fat require nothing further.

• The sirloin (striploin) is a single-muscle cut from the short loin, delivering consistent marbling and a clean flavour throughout. Prized for its predictable eating character and ease of preparation.
• Graded MB9+, producing well-distributed intramuscular fat and a clean, balanced finish.

Each piece is precisely hand-cut and trimmed by our in-house butchers. Every portion is individually vacuum sealed and packed in a Styrofoam-insulated box with ice packs, dispatched via Pack & Send.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Bring to room temperature for 45 minutes before cooking. Sear on a very hot cast iron pan with a small amount of oil or butter. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The ribeye is a dual-muscle cut comprising the spinalis dorsi cap and the eye of the ribeye — two distinct eating experiences in a single portion. The spinalis carries richer marbling and a more buttery texture, while the eye delivers a cleaner, more uniform flavour.
• Graded MB9+, with well-distributed intramuscular fat and the characteristic low-melting sweetness that defines citrus-fed Wagyu.

Each piece is precisely hand-cut and trimmed by our in-house butchers. Every portion is individually vacuum sealed and packed in a Styrofoam-insulated box with ice packs, dispatched via Pack & Send.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Bring to room temperature for 45 minutes before cooking. Sear on a very hot cast iron pan with a small amount of oil or butter. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The ribeye contains two distinct muscles: the spinalis dorsi (ribeye cap) and the eye of the ribeye. The ribeye cap is widely considered the most flavourful and tender part, while the eye delivers deep, concentrated flavour and a firmer, more satisfying texture. Together they offer two distinct eating experiences within a single cut.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• While adjacent to the ribeye, the striploin offers a more consistent marbling pattern and a uniform eating experience across the whole portion. It provides a greater yield with less wastage than the ribeye and is highly sought after by restaurants for its predictable, elegant character and ease of preparation.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The ribeye contains two distinct muscles: the spinalis dorsi (ribeye cap) and the eye of the ribeye. The ribeye cap is widely considered the most flavourful and tender part of the ribeye, while the eye delivers deep, concentrated flavour and a firm, satisfying texture. In Matsusaka, these characteristics are elevated further by extraordinary marbling density and an extended fattening period.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The Matsusaka striploin offers a consistent, uniform eating experience prized by chefs for its predictable marbling and ease of preparation. The extended fattening period at Ito Ranch produces a striploin with exceptional fat density — richer and more intensely flavoured than standard A5 striploins from other prefectures.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below