Top Sirloin Steak | Wagyu BMS 6+ seafood Embark on an unparalleled culinary

Embark on an unparalleled culinary adventure with our Ribeye Olive Sanuki Wagyu

it is graded as A4

Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs

this is basically a Bison Ribeye

While some will recommend a 3x2 striploin (much larger) we find that a 3x2 will require much more dry aging time to get any sort of flavor penetration

Top Sirloin Steak | Wagyu BMS 6+ seafood Embark on an unparalleled culinaryLearn about how we label beef and beef grading standards. A top sirloin steak is a cut of beef that comes from the sirloin region of the cow. It is a relatively lean cut of meat that is tender and flavorful. The top sirloin steak is located in the upper portion of the sirloin and is typically larger and thicker than other sirloin steaks. It is often referred to as a boneless sirloin steak because it does not contain any bones. Top sirloin steak is a