Hannari Sirloin Steak | A5 Hannari Japanese Wagyu USDA Prime 45+ Day Dry Age ($$$$) or blend small amounts into

or blend small amounts into burgers or meatballs for a richer

We recommend searing it quickly over high heat for 1–2 minutes per side for medium-rare

beefy flavors with rich fatty notes and exceptional marbling throughout the cut

They are fed an all-vegetarian diet grown on the farm

From richly marbled Japanese Wagyu to bold dry-aged beef

Hannari Sirloin Steak | A5 Hannari Japanese Wagyu USDA Prime 45+ Day Dry Age ($$$$) or blend small amounts into. Learn about how we label beef and Beef Grading Standards These sirloin steaks are cut out of the top butt, but this is just not any top butt. This is the 1% of the 1% of Japanse Wagyu A5 top butts. It is not as marbled as the Ribeye or Striploin, it doesn't have to be. The flavor profile is spectacular. This is a Japanese Wagyu steak that tastes like umami but it also feels like a real steak. This is one of our favorites and the price is great!