Japanese Wagyu Striploin A5 M10+ Whole Block

The New York Strip is the connoisseur's cut: a steak that demands attention not through excess, but through precision. At BMS 10+, our Japanese Wagyu NY Strip delivers the most evenly distributed marbling of any steak cut — fine, regular veins of fat that produce a steady, controlled release of flavor with every bite. Where the ribeye overwhelms with richness, the Strip offers structured luxury.

Cut from the short loin, the striploin muscle performs minimal work, resulting in a firm yet tender texture with a distinct, beefy backbone. The fat cap along one edge adds additional flavor during cooking. At BMS 10+, this cut surpasses even high-grade domestic Wagyu, offering a flavor profile that is simultaneously bold and refined — the ideal entry point for Wagyu newcomers and the preferred choice of experienced Wagyu enthusiasts.

Product Specifications

Cooking Instructions & Serving Suggestions

•       Bring to room temperature 20–30 minutes before cooking

•       Score or trim the fat cap slightly to prevent curling

•       High heat, 60–90 seconds per side for rare to medium-rare

•       Baste with the rendered fat during the final 30 seconds

•       Rest 3–5 minutes before cutting against the grain

•       Season with flaky sea salt; finish with a drop of yuzu or wasabi if desired

•       Recommended doneness: rare to medium-rare (115–125°F internal)

Chef's Note

The strip's uniform marbling makes it more forgiving to cook than the ribeye. Slightly longer cook times are acceptable, but do not exceed medium doneness at BMS 10+ — the fat will fully render and the texture will become greasy.