Japanese A5 Wagyu Top Sirloin Butt Steak 200g

Japan Product of Kagoshima, Japan

Enjoy the rich flavour of Japanese A5 Wagyu Top Sirloin Butt Steak from Kagoshima, Japan. This 200g A5 BMS 11+ steak delivers exceptional marbling, buttery tenderness, and a full-bodied beef flavour for a premium steak experience.

$32.00

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Click & Collect Available at 2 Minna Close, Belrose NSW 2085, usually ready within 2 business days.
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Description

Origin: Kagoshima, Japan
Grade: A5 Japanese Wagyu (BMS 11+)
Product: Top Sirloin Butt Steak
Weight: 200g

Discover the perfect balance of tenderness and robust beef flavour with our Japanese A5 Wagyu Top Sirloin Butt Steak from Kagoshima, Japan. Expertly cut to a generous 200g thickness, this premium steak showcases the exceptional marbling of A5 BMS 11+ Wagyu, delivering a rich, buttery eating experience with a satisfying meaty bite. Also known as part of the D-Rump, the Top Sirloin Butt is prized for its versatility, refined texture, and full-bodied flavour, making it an outstanding choice for grilling or pan-searing.

Texture

Tender, juicy and beautifully balanced.

The exceptional marbling of A5 Kagoshima Wagyu melts gently during cooking, producing a succulent, buttery texture while the naturally fine grain of the Top Sirloin Butt provides a satisfying bite. It offers an ideal balance between luxurious tenderness and hearty steak texture.

Recommended for customers who enjoy a premium steak with rich marbling, excellent tenderness, and a more pronounced beef flavour.

Flavour

Rich, buttery and full of character.

The Top Sirloin Butt delivers a deeper beef flavour than traditional Sirloin while retaining the signature buttery sweetness of A5 Japanese Wagyu. Its exceptional marbling enhances every bite with rich umami and a clean, lingering finish that makes it perfect for steak lovers.

Cooking Recommendations

For the best steak experience:

  • Bring the steak to room temperature before cooking.
  • Sear over high heat for 2–3 minutes per side to develop a golden crust.
  • Finish over medium heat until medium-rare for the best balance of tenderness and flavour.
  • Rest for 5–10 minutes before serving to retain its natural juices.
  • Season simply with sea salt and freshly cracked black pepper, or serve with fresh wasabi to complement the natural richness of the Wagyu.