ENTRECOTE JAPANESE WAGYU KAGOSHIMA A5+ 4MM

This entrecote from Japanese Wagyu in Kagoshima is sliced into 4-millimeter pieces and falls within the highest quality grade: A5+, with a BMS of 12. That means you're dealing with intensely marbled beef. The fat is woven throughout the meat and melts as soon as it hits the pan. The texture is buttery, almost creamy, and the flavor is intense. You only need a small amount to create something truly special.

WHAT IS AN ENTRECOTE?

Entrecote is cut from the sirloin of the cow. It’s a relatively tender muscle with an outer fat cap and fine marbling throughout the meat. When cooked, the fat melts, adding extra flavor and juiciness. Thanks to the 4mm thickness, these slices are ideal for quick high-heat cooking. Just sear briefly, let rest, and serve. No need to add much – the meat speaks for itself.

JAPANESE BLACK // KAGOSHIMA A5+

This meat comes from Japanese Black Wagyu cattle raised in Kagoshima, in southern Japan. The animals are fed a special diet and grow slowly without artificial additives. Only cattle that score top marks in fat distribution, color, texture, and flavor receive an A5 grade. This particular meat even exceeds that, with a BMS of 12 – the highest possible score. The structure is exceptionally tender, the taste is rich and pronounced yet refined. It's not for every day, but once you try it, you won’t forget it.

ORDER JAPANESE WAGYU ENTRECOTE ONLINE?

Ordering is easy via The Butchery. The slices are carefully cut, vacuum-packed, and delivered quickfrozen to preserve quality. If you order before 11:00 a.m., we deliver the same evening in the Netherlands and Belgium. Prefer a different time? No problem – you choose what suits you best. Just thaw gently, give it a quick sear, and let the meat do the rest.