Japanese A5 Wagyu New York Strip – 16oz
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Cut: Striploin — more bite than a filet, but still incredibly tender
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Marbling: Ridiculous levels of fat lace — it sizzles like butter in a pan
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Texture/Flavor: Rich, juicy, beefy, and buttery with deep umami notes
🔥 The Deal
From JD Meats & Seafood:
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Buy 3, get 1 steak free
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At 16oz each, you’re sitting on 4 lbs of ultra-premium Wagyu
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That’s four gourmet experiences waiting to happen
🧑🍳 Cooking A5 Wagyu NY Strip (16oz)
Because it’s rich AF, you can split each steak into halves or thirds and serve smaller portions — unless you're going full savage (no judgment).
Prep Tips:
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Bring to room temp before cooking
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Salt only — maybe a whisper of cracked pepper
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Heat a carbon steel or cast iron pan until hot
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Sear dry — no oil! The fat renders out naturally
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About 1–2 mins per side, then rest
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Slice thinly, across the grain
🌿 Serve With:
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Pickled daikon, wasabi microgreens
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Yuzu ponzu dipping sauce
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Steamed rice or soba noodles
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Light sake or a dry red (like Barolo or Bordeaux)
If you want to go full high-end menu style, I can help you name each dish and write descriptions like a Michelin tasting course. Want that vibe?
JD MEATS & SEAFOOD
