Oita Striploin A4 (200g)

Flavor:
Luxuriously rich with deep, savoury umami and the natural sweetness of finely marbled A4 Wagyu fat. The striploin delivers a balanced, pronounced beefiness, complemented by the rounded richness associated with Japanese Black Wagyu. Oita’s feeding programme, incorporating rice, beer lees, soybean, and barley, reflects a considered approach to cattle nutrition, supporting the development of well-marbled beef with a satisfying depth of flavour.

Texture:
Fine marbling lends a tender, succulent bite, while the fat softens beautifully as the beef cooks, coating the palate with a smooth, buttery richness. High-heat searing or charcoal grilling develops a deeply browned, savoury crust while preserving the striploin’s satisfying, meaty texture. At A4, the balance of lean meat and intramuscular fat offers a rewarding richness without necessarily becoming overwhelming.

Aftertaste:
A smooth, buttery finish gives way to lingering beef umami and gentle natural sweetness. The richness settles into a rounded, savoury finish, leaving the palate satisfied without excessive heaviness.

Pairing Suggestions:

Wine:
Choose a red with fresh acidity, structure, and finesse to balance the richness of the Wagyu. A Northern Rhône Syrah brings black pepper, savoury depth, and restrained fruit, while a mature Bordeaux complements the striploin’s beefiness with earthy complexity and polished tannins. For a lighter expression, Pinot Noir offers bright acidity and red-fruit character that refreshes the palate between bites.

Sake:
A Junmai Ginjo or Junmai Daiginjo offers fragrant aromatics and a clean finish that contrast with the creamy Wagyu fat. For a more savoury pairing, a Junmai sake with fuller rice umami complements the browned crust and beef’s natural depth. A gently aged Koshu can also work well, bringing mellow, nutty notes that harmonise with the richness of the seared striploin.

Cut Thickness:
Our Wagyu steaks are hand-cut to approximately 1 to 1.5 inches thick, depending on the cut and portion size, to ensure the best balance of marbling, texture, and cooking performance. All wagyu will be cut to 

Minimum Order: 200g per portion.