Next to Hokkaido, Sendai beef is one of the northernmost situated beef producers in Japan and home to the Wagyu Olympics. Here cattle feast on the once legendary and now recently revived Sasanishiki rice stalks along with barley grain to create a robust flavor and resulting in ridiculous marbling. A5-grade Sendai beef is the only beef in Japan that requires a BMS10+ score to qualify as Sendai Beef. Making up less than .05% of Japanese production, it is extremely rare.
Learn more about Japanese Wagyu here
Cut: Boneless strip steak, ¾ inch thick
Region: Miyagi prefecture, Japan
Lineage: Japanese Black (Kuroge Washu)
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