A4 Japanese Wagyu Oyster Blade Steak (Misuji)

WeightN/A
Weight

200g, 300g, 500g

$32.00$80.00

In Stock

A4 Japanese Wagyu Oyster Blade or Misuji is called so, due to the distinct lines of gristle and fat running down the cut of meat. Located just under the shoulder blade, this cut yields only about three kilograms from each cow and has a complex, rich flavour as it’s a muscle that did plenty of work.

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Description

Choose from:

  • 200g – Thickness: Approx. 6-8 mm. Suitable for yakiniku
  • 300g – Thickness: Approx. 10-15 mm. Suitable for steaks
  • 500g – Thickness: Approx. 18-25 mm. The best for steaks

The roots of Toriyama Farm goes back to 1948 when Fukuichiro Toriyama started working as a livestock dealer who would buy beef cattle from farmers and sell them. Then in 1960 he established the meat processing and distribution company Toriyama Chikusan Shokuhin with his sons. In 1976 the family established Toriyama Farm.

A4 Wagyu has slightly less fat and is not as overwhelmingly rich as A5 Wagyu. It still has the unique melts-in-your-mouth and the umami qualities which are unique to Japanese Wagyu in general, but carries a more beefy flavour profile and you can eat more of it in one sitting.

Simply put, for most people, it’s simply more enjoyable.

Additional information

WeightN/A
Weight

200g, 300g, 500g

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