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Beef is graded in 15 combinations: A1 to A5, B1 to B5, and C1 to C5, with A5 representing the highest quality for both yield and meat quality. The yield grade refers to the percentage of edible meat in the carcass. The meat quality grade is determined by four criteria: marbling, meat color, firmness and texture, and fat luster and quality. [72]
What is A5 Wagyu? Wagyu beef is graded on its quality, and A5 is the best. The meat is evaluated for color, marbling, yield, firmness, and texture. ... Sirloin: steaks, roasts, sukiyaki and shabu ...
Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef. Kobe beef is also called Kōbe-niku (神戸肉, "Kobe meat"), Kōbe-gyū or Kōbe-ushi (神戸牛, "Kobe cattle") in Japanese. [1]
Ōmi beef (近江牛, Ōmi ushi, Ōmi gyū) is a regional variety of wagyū (Japanese beef) originating in Shiga Prefecture, Japan.The Ōmi in “Ōmi beef” refers to Ōmi Province, the traditional name for the area which became Shiga prefecture.
8. Japanese A5 Wagyu New York Strip Steak: $165. Where: Killen's Steakhouse in Pearland, Texas Ronnie Killen's Steakhouse just south of Houston has been at this for over a decade, and it knows ...
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