{"title":"Steaks of the World","description":"","products":[{"product_id":"a5-wagyu-kobe-filet-mignon","title":"A5 Wagyu (Kobe) Filet Mignon","description":"\u003cdiv class=\"mm-prod\"\u003e\n  \u003cp\u003e\u003cstrong\u003eA5 \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e Filet Mignon\u003c\/strong\u003e is the pinnacle of tenderness and marbling—supple, buttery, and unbelievably rich. Cut from the tenderloin and graded \u003cstrong\u003eA5\u003c\/strong\u003e (the highest Japanese grade), each steak renders into a velvet-soft bite with aromatic fat that melts at low temperatures. We ship every steak \u003cem\u003efrozen at peak quality\u003c\/em\u003e so you can go from freezer to flame with confidence. \u003cstrong\u003eEat Wild.\u003c\/strong\u003e\u003c\/p\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eUltimate luxury:\u003c\/strong\u003e tenderloin texture + extreme, fine-grained marbling for a decadent, wagyu-only mouthfeel.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmall portions, big flavor:\u003c\/strong\u003e the richness means \u003cem\u003e3–5 oz per person\u003c\/em\u003e can be a perfect course.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eShips frozen on dry ice:\u003c\/strong\u003e arrives rock-solid; thaw safely and cook with confidence.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eWhat’s Included\u003c\/h3\u003e\n  \u003cp\u003e\u003cstrong\u003eA5 Wagyu (Kobe) Filet Mignon steaks\u003c\/strong\u003e, hand-trimmed. \u003cem\u003eSee the variant selector for steak count, thickness (e.g., 1\"–1.5\"), and total weight; exact dimensions vary by lot and are noted on the label.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003ch3\u003eFlavor Notes \u0026amp; Pairings\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSeason simply:\u003c\/strong\u003e flaky salt before sear; finish with a touch more salt. Pepper after cooking if desired.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFinishes:\u003c\/strong\u003e shaved black truffle, yuzu kosho, lemon zest, chive or wasabi butter, ponzu.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSides:\u003c\/strong\u003e minimalist—daikon salad, roasted mushrooms, sauteed greens, plain rice or pomme purée.\u003c\/li\u003e\n    \u003cli\u003eExplore the full \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e collection and our classic \u003ca href=\"https:\/\/meatman.com\/collections\/steaks\"\u003eSteaks\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eHow to Thaw (Refrigerator Only)\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003eKeep sealed; place on a rimmed tray to catch drips.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAllow ~24 hours\u003c\/strong\u003e per 1\" thick steak in the fridge (34–40°F).\u003c\/li\u003e\n    \u003cli\u003eAfter thawing, temper 20–30 minutes at room temp for even cooking. For precise guidance, use our \u003ca href=\"\/pages\/storage-calculator\"\u003eStorage \u0026amp; Thaw Calculator\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eHow to Cook (Designed for A5 Richness)\u003c\/h3\u003e\n  \u003cp\u003e\u003cem\u003eA5 fat melts quickly—cook hot and fast. Aim for \u003cstrong\u003erare to medium-rare (120–125°F \/ 49–52°C)\u003c\/strong\u003e and a short rest. Use a fast, accurate thermometer.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003cp\u003e\u003cstrong\u003e1) Cast-Iron Quick Sear (our favorite)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003ePreheat a small cast-iron skillet until very hot. No extra oil needed—rendered wagyu fat will baste the steak.\u003c\/li\u003e\n    \u003cli\u003eSeason with salt. Sear ~45–75 seconds per side (and briefly on the edges) to a deep golden crust.\u003c\/li\u003e\n    \u003cli\u003ePull at \u003cstrong\u003e120–125°F\u003c\/strong\u003e; rest 3–5 minutes. Slice and serve immediately.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\u003cstrong\u003e2) Yakiniku-Style (sliced)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eChill briefly for cleaner slicing; cut 1\/4\"–1\/3\" slices across the grain.\u003c\/li\u003e\n    \u003cli\u003eFlash on a hot plancha or grill grate for a few seconds per side; finish with flaky salt or a brush of ponzu.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\u003cstrong\u003e3) Sous Vide + Sear (edge-to-edge)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eBag with a pat of butter and a pinch of salt. Cook at \u003cstrong\u003e129°F (54°C)\u003c\/strong\u003e for 30–45 minutes.\u003c\/li\u003e\n    \u003cli\u003ePat bone-dry; sear in a ripping-hot skillet ~30–45 seconds per side to finish. (Keep the sear short to avoid fat loss.)\u003c\/li\u003e\n    \u003cli\u003eFor exact windows by thickness, use our \u003ca href=\"\/pages\/sous-vide-calculator\"\u003eSous Vide \u0026amp; Reverse-Sear Calculator\u003c\/a\u003e and finish timing with the \u003ca href=\"\/pages\/steak-timer\"\u003eSteak Doneness Timer\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003ePro Tips\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eKeep it minimal:\u003c\/strong\u003e heavy marinades\/sauces can mask wagyu’s natural perfume—salt, heat, and a clean finish shine brightest.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmall skillet, big control:\u003c\/strong\u003e a compact pan concentrates heat and prevents over-rendering.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSave the trimmings:\u003c\/strong\u003e rendered wagyu fat is liquid gold for eggs, fried rice, or roasted potatoes.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eQuality \u0026amp; Safety\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003eShips frozen via cold chain with insulated packaging and dry ice. See \u003ca href=\"\/pages\/shipping\"\u003eShipping\u003c\/a\u003e for order cut-offs and delivery timing.\u003c\/li\u003e\n    \u003cli\u003eReview best practices in \u003ca href=\"\/pages\/meat-safety-storage\"\u003eMeat Safety \u0026amp; Storage\u003c\/a\u003e and target temps in our \u003ca href=\"\/pages\/steak-temperatures\"\u003eSteak Temperature Guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eRelated\u003c\/h3\u003e\n  \u003cp\u003eExplore more \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e · compare with \u003ca href=\"https:\/\/meatman.com\/collections\/usda-prime\"\u003eUSDA Prime\u003c\/a\u003e classics · learn techniques in \u003ca href=\"\/pages\/steak-cooking-methods\"\u003eSteak Cooking Methods\u003c\/a\u003e · shop all \u003ca href=\"https:\/\/meatman.com\/collections\/steaks\"\u003eSteaks\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp class=\"k\"\u003eChef’s note: Think of A5 as a high-fidelity ingredient—short sear, gentle internal temp, and simple seasoning let the marbling sing.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"Meatman®","offers":[{"title":"Default Title","offer_id":46681934233766,"sku":null,"price":499.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/6999\/6966\/files\/a5-wagyu-kobe-beef-filet-mignon.png?v=1770186989"},{"product_id":"a5-wagyu-kobe-ribeye","title":"A5 Wagyu (Kobe) Ribeye","description":"\u003cdiv class=\"mm-prod\"\u003e\n  \u003cp\u003e\u003cstrong\u003eA5 \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e Ribeye\u003c\/strong\u003e is the apex of steak indulgence—silky, ultra-fine marbling that melts at low temperatures for a velvety, beef-forward experience you can’t replicate with any other cut. Cut from the rib primal and graded \u003cstrong\u003eA5\u003c\/strong\u003e (the highest Japanese grade), this ribeye delivers a caramelized crust and a luscious, buttery interior in just minutes. We ship every steak \u003cem\u003efrozen at peak quality\u003c\/em\u003e so you can go from freezer to flame with confidence. \u003cstrong\u003eEat Wild.\u003c\/strong\u003e\u003c\/p\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eIconic richness:\u003c\/strong\u003e dense, snowflake marbling for a luxurious, mouth-coating finish.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eShort cook, huge payoff:\u003c\/strong\u003e A5 fat renders quickly—think \u003cem\u003eseconds\u003c\/em\u003e per side, not minutes.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmall portions, big flavor:\u003c\/strong\u003e \u003cem\u003e3–5 oz per person\u003c\/em\u003e as a centerpiece tasting or luxe add-on course.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eShips frozen on dry ice:\u003c\/strong\u003e arrives rock-solid; thaw safely and cook with confidence.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eWhat’s Included\u003c\/h3\u003e\n  \u003cp\u003e\u003cstrong\u003eA5 Wagyu (Kobe) Ribeye steaks\u003c\/strong\u003e, hand-trimmed. \u003cem\u003eSee the variant selector for steak count, thickness (e.g., 1\"–1.25\") and total weight; exact dimensions vary by lot and are noted on the label.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003ch3\u003eFlavor Notes \u0026amp; Pairings\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSeason simply:\u003c\/strong\u003e flaky salt before sear; add pepper \u003cem\u003eafter\u003c\/em\u003e cooking if desired.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFinishes:\u003c\/strong\u003e lemon zest, chive or wasabi butter, yuzu kosho, ponzu, shaved black truffle.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSides:\u003c\/strong\u003e keep it minimal—roasted mushrooms, sauteed greens, plain rice or pomme purée.\u003c\/li\u003e\n    \u003cli\u003eExplore the full \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e lineup or browse all \u003ca href=\"https:\/\/meatman.com\/collections\/steaks\"\u003eSteaks\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eHow to Thaw (Refrigerator Only)\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003eKeep sealed; place on a rimmed tray to catch drips.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAllow ~24 hours\u003c\/strong\u003e per 1\"-thick steak in the fridge (34–40°F).\u003c\/li\u003e\n    \u003cli\u003eAfter thawing, temper 20–30 minutes at room temp for even cooking. For exact guidance, try our \u003ca href=\"\/pages\/storage-calculator\"\u003eStorage \u0026amp; Thaw Calculator\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eHow to Cook (Tailored to A5)\u003c\/h3\u003e\n  \u003cp\u003e\u003cem\u003eA5 is best \u003cstrong\u003erare to medium-rare (120–125°F \/ 49–52°C)\u003c\/strong\u003e with a short rest. Use a fast, accurate thermometer.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003cp\u003e\u003cstrong\u003e1) Cast-Iron Quick Sear (signature)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003ePreheat a small cast-iron skillet \u003cem\u003every hot\u003c\/em\u003e. No added oil—A5 renders its own fat.\u003c\/li\u003e\n    \u003cli\u003eSalt the steak. Sear ~45–90 seconds per side (and briefly on edges) to a deep golden crust.\u003c\/li\u003e\n    \u003cli\u003ePull at \u003cstrong\u003e120–125°F\u003c\/strong\u003e; rest 3–5 minutes. Slice and serve immediately.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\u003cstrong\u003e2) Yakiniku-Style (sliced)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eChill briefly for clean slicing; cut 1\/4\"–1\/3\" slices across the grain.\u003c\/li\u003e\n    \u003cli\u003eFlash on a ripping-hot plancha or grill for just a few seconds per side.\u003c\/li\u003e\n    \u003cli\u003eFinish with flaky salt or a light brush of ponzu.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\u003cstrong\u003e3) Sous Vide + Sear (edge-to-edge)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eBag with a pinch of salt and a pat of butter. Cook at \u003cstrong\u003e129°F (54°C)\u003c\/strong\u003e for 30–45 minutes.\u003c\/li\u003e\n    \u003cli\u003ePat bone-dry; sear in a very hot pan ~30–45 seconds per side to finish (keep sear short to prevent over-rendering).\u003c\/li\u003e\n    \u003cli\u003eFor exact windows by thickness, see our \u003ca href=\"\/pages\/sous-vide-calculator\"\u003eSous Vide \u0026amp; Reverse-Sear Calculator\u003c\/a\u003e and finish timing with the \u003ca href=\"\/pages\/steak-timer\"\u003eSteak Doneness Timer\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003ePro Tips\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eMinimalism wins:\u003c\/strong\u003e heavy rubs or marinades can mask wagyu’s natural perfume—salt and heat are enough.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmall pan, big control:\u003c\/strong\u003e a compact skillet concentrates heat and avoids fat loss.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSave the gold:\u003c\/strong\u003e rendered wagyu fat is incredible for eggs, fried rice, or potatoes.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eQuality \u0026amp; Safety\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003eShips frozen via cold chain with insulated packaging and dry ice. See \u003ca href=\"\/pages\/shipping\"\u003eShipping\u003c\/a\u003e for order cut-offs and delivery timing.\u003c\/li\u003e\n    \u003cli\u003eReview best practices in \u003ca href=\"\/pages\/meat-safety-storage\"\u003eMeat Safety \u0026amp; Storage\u003c\/a\u003e and target temps in our \u003ca href=\"\/pages\/steak-temperatures\"\u003eSteak Temperature Guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eRelated\u003c\/h3\u003e\n  \u003cp\u003eExplore more \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e · compare with \u003ca href=\"https:\/\/meatman.com\/collections\/usda-prime\"\u003eUSDA Prime\u003c\/a\u003e classics · learn techniques in \u003ca href=\"\/pages\/steak-cooking-methods\"\u003eSteak Cooking Methods\u003c\/a\u003e · shop all \u003ca href=\"https:\/\/meatman.com\/collections\/steaks\"\u003eSteaks\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp class=\"k\"\u003eChef’s note: Treat A5 like a luxury tasting—short sear, gentle internal temp, and simple seasoning. A squeeze of lemon or a brush of ponzu brightens the richness beautifully.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"Meatman®","offers":[{"title":"Default Title","offer_id":46681938362534,"sku":null,"price":399.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/6999\/6966\/files\/a5-wagyu-kobe-beef-ribeye-steak.png?v=1770186971"},{"product_id":"a5-wagyu-kobe-new-york-strip","title":"A5 Wagyu (Kobe) New York Strip","description":"\u003cdiv class=\"mm-prod\"\u003e\n  \u003cp\u003e\u003cstrong\u003eA5 \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e New York Strip\u003c\/strong\u003e marries the iconic strip-steak structure with the most luxurious marbling on earth. Graded \u003cstrong\u003eA5\u003c\/strong\u003e (Japan’s highest), this steak delivers a crisp, caramelized crust and a velvet, beef-forward bite that’s both richly tender and satisfyingly structured. We ship every steak \u003cem\u003efrozen at peak quality\u003c\/em\u003e so you can go from freezer to flame with confidence. \u003cstrong\u003eEat Wild.\u003c\/strong\u003e\u003c\/p\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSignature cut + A5 marbling:\u003c\/strong\u003e classic strip chew with silken, low-melt fat for an unforgettable mouthfeel.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eShort cook, huge payoff:\u003c\/strong\u003e A5 renders fast—think seconds per side, not minutes.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmall portions, big flavor:\u003c\/strong\u003e the richness means \u003cem\u003e3–5 oz per person\u003c\/em\u003e is a perfect tasting course.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eShips frozen on dry ice:\u003c\/strong\u003e arrives rock-solid; thaw safely and cook with confidence.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eWhat’s Included\u003c\/h3\u003e\n  \u003cp\u003e\u003cstrong\u003eA5 Wagyu (Kobe) New York Strip steaks\u003c\/strong\u003e, hand-trimmed. \u003cem\u003eSee the variant selector for steak count, thickness (e.g., 1\"–1.25\"), and total weight; exact dimensions vary by lot and are noted on the label.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003ch3\u003eFlavor Notes \u0026amp; Pairings\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSeason simply:\u003c\/strong\u003e flaky salt before sear; add pepper \u003cem\u003eafter\u003c\/em\u003e cooking if desired.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFinishes:\u003c\/strong\u003e lemon zest, chive or wasabi butter, yuzu kosho, ponzu, shaved black truffle.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSides:\u003c\/strong\u003e keep it minimal—roasted mushrooms, sautéed greens, plain rice or pomme purée.\u003c\/li\u003e\n    \u003cli\u003eExplore all \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e or browse classic \u003ca href=\"https:\/\/meatman.com\/collections\/steaks\"\u003eSteaks\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eHow to Thaw (Refrigerator Only)\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003eKeep sealed; place on a rimmed tray to catch drips.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAllow ~24 hours\u003c\/strong\u003e per 1\"-thick steak in the fridge (34–40°F).\u003c\/li\u003e\n    \u003cli\u003eAfter thawing, temper 20–30 minutes at room temp for even cooking. For precise guidance, use our \u003ca href=\"\/pages\/storage-calculator\"\u003eStorage \u0026amp; Thaw Calculator\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eHow to Cook (Tailored to A5)\u003c\/h3\u003e\n  \u003cp\u003e\u003cem\u003eA5 shines at \u003cstrong\u003erare to medium-rare (120–125°F \/ 49–52°C)\u003c\/strong\u003e with a short rest. Use a fast, accurate thermometer.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003cp\u003e\u003cstrong\u003e1) Cast-Iron Quick Sear (signature)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003ePreheat a small cast-iron skillet \u003cem\u003every hot\u003c\/em\u003e. No added oil—A5 renders its own fat.\u003c\/li\u003e\n    \u003cli\u003eSalt the steak. Sear ~60–90 seconds per side (and briefly on edges) to a deep golden crust.\u003c\/li\u003e\n    \u003cli\u003ePull at \u003cstrong\u003e120–125°F\u003c\/strong\u003e; rest 3–5 minutes. Slice and serve immediately.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\u003cstrong\u003e2) Yakiniku-Style (sliced)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eChill briefly for clean slicing; cut 1\/4\"–1\/3\" slices across the grain.\u003c\/li\u003e\n    \u003cli\u003eFlash on a ripping-hot plancha or grate for a few seconds per side; finish with flaky salt or a brush of ponzu.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\u003cstrong\u003e3) Sous Vide + Sear (edge-to-edge)\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eBag with a pinch of salt and a pat of butter. Cook at \u003cstrong\u003e129°F (54°C)\u003c\/strong\u003e for 30–45 minutes.\u003c\/li\u003e\n    \u003cli\u003ePat bone-dry; sear in a very hot pan ~30–45 seconds per side to finish (keep sear short to avoid over-rendering).\u003c\/li\u003e\n    \u003cli\u003eFor exact windows by thickness, use our \u003ca href=\"\/pages\/sous-vide-calculator\"\u003eSous Vide \u0026amp; Reverse-Sear Calculator\u003c\/a\u003e and finish timing with the \u003ca href=\"\/pages\/steak-timer\"\u003eSteak Doneness Timer\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003ePro Tips\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eMinimalism wins:\u003c\/strong\u003e heavy rubs or marinades can mask wagyu’s natural perfume—salt and heat are enough.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmall pan, big control:\u003c\/strong\u003e a compact skillet concentrates heat and preserves marbling.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSave the gold:\u003c\/strong\u003e rendered wagyu fat is liquid magic for eggs, fried rice, or potatoes.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eQuality \u0026amp; Safety\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003eShips frozen via cold chain with insulated packaging and dry ice. See \u003ca href=\"\/pages\/shipping\"\u003eShipping\u003c\/a\u003e for order cut-offs and delivery timing.\u003c\/li\u003e\n    \u003cli\u003eReview best practices in \u003ca href=\"\/pages\/meat-safety-storage\"\u003eMeat Safety \u0026amp; Storage\u003c\/a\u003e and target temps in our \u003ca href=\"\/pages\/steak-temperatures\"\u003eSteak Temperature Guide\u003c\/a\u003e and \u003ca href=\"\/pages\/steak-cooking-methods\"\u003eSteak Cooking Methods\u003c\/a\u003e.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eRelated\u003c\/h3\u003e\n  \u003cp\u003eExplore more \u003ca href=\"https:\/\/meatman.com\/collections\/wagyu-beef\"\u003eWagyu (Kobe) Beef\u003c\/a\u003e · compare with \u003ca href=\"https:\/\/meatman.com\/collections\/usda-prime\"\u003eUSDA Prime\u003c\/a\u003e classics · shop all \u003ca href=\"https:\/\/meatman.com\/collections\/steaks\"\u003eSteaks\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp class=\"k\"\u003eChef’s note: Strip is the sweet spot for A5—firm enough to carry a sear, rich enough to feel decadent. Keep it hot, fast, and simple.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"Meatman®","offers":[{"title":"Default Title","offer_id":46681956909222,"sku":null,"price":399.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/6999\/6966\/files\/a5-wagyu-kobe-beef-new-york-strip-steak.png?v=1770186949"}],"url":"https:\/\/meatman.com\/collections\/steaks-of-the-world.oembed","provider":"Meatman®","version":"1.0","type":"link"}