Contents of the set
On February 28, 1129 (Iiniku), a Kagoshima City-based mail-order and restaurant operator, launched a set of 3.2 cm thick-cut sirloin steaks of Kagoshima Kuroge Wagyu beef.
“We are seeing a boom in thick-sliced cuts, such as thick-sliced beef tongue and tonkatsu. We want people to enjoy Kagoshima’s Kuroge Wagyu beef in thick slices,” said the company president Kaita Otonari, who commercialized the set.
The steaks are cut from delivered cow meat, not castrated bulls or heifers commonly available in the market. “Because beef from delivered cows has less fat and more umami in the lean meat, it is suitable for products that test the taste of the meat itself, such as thick-cut steaks,” according to the company. The thickness of the beef must be at least 3 cm to lock in the umami, and considering that 3.5 cm or thicker beef is too thick to grill at home, the company decided on a 3.2 cm thickness.
The set comes with tongs, fresh wasabi, garlic, butter, Bonotsu salt, and sauce, along with several sheets of aluminum foil to “make sure to cook it in the residual heat” during grilling. A manual with photos and a video are also provided to show how to grill the meat in a frying pan. “The most important thing when grilling is to bring the meat to room temperature,” says Otonari. “If the meat is allowed to reach room temperature and the instructions are followed according to the manual, thick cuts of meat can be cooked at home without failure.”
Otonari added, “We want to promote the value of Kuroge Wagyu beef by informing people about the strong umami and healthiness of delivered cow meat.” The company plans to offer thick-cut steaks using beef fillets in the future.
Prices are 7,200 yen for 400 grams (1 to 2 servings), 9,000 yen for 500 grams (2 to 3 servings), and 10,800 yen for 600 grams (3 to 4 servings). All prices include shipping (refrigerated delivery) and are available on the company’s online store.
