A3 KAGOSHIMA WAGYU STRIPLOIN
Rating: 8.5/10 -- Notice this is only an A3, obviously it's not bad given where it is from and the freshness is undeniable. Striploin tends to be less fat because it is in the middle of the muscles so in general it's just a matter of preference and I like more fatty, chewy variations. It is tender but not as tender as nearby parts such as the tenderloin.
Beef in Japan is currently graded by the Japan Meat Grading Association on the basis of the yield grade and meat quality grade. The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing a higher yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. The lowest of the four individual grades becomes the final grade allocated to the meat.
Grade Yield estimated percentage
A: 72% and above
B: 69% and above, but under 72%
C: Under 69%
Meat Quality Grade B.M.S
5: Extremely good No.8 -No.12
4: Very good No.5 -No.7
3: Average No.3 -No.4
2: Equivalent to average No.2
1: Inferior No.1
Strip steaks are usually boneless, but the bone-in version is sometimes called a shell steak or club steak. The bone adds flavor and moisture, in addition to making it more impressive-looking, which is why you often see them served in restaurants.
Either way, the strip steak comes from the beef short loin subprimal, and it starts off with a short loin that has had the tenderloin removed, to produce a bone-in strip loin.
The primary muscle in the strip loin is the longissimus dorsi, which also happens to be the main muscle in a rib eye steak.
It actually extends from the hip bone up all the way up to the shoulder blade, and it's a very tender muscle.
Since they're generally a single muscle, strip steaks don't have much connective tissue or fat, both of which are mainly found in between muscles.
What they do have is a good amount of intramuscular fat, or marbling, which adds flavor and moisture to a steak.