Japanese A5 Kobe Dry Aged Rump Steak
Dry-aged beef is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts.
Kobe waygu beef (神戸ビーフ Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands. Authentic certified Japanese Kobe Wagyu Beef Sirloin.