Sirloin Steak | 100% Fullblood Wagyu
$47.50
100% Fullblood Wagyu Sirloin Steak
The everyday steakhouse classic, elevated to pure genetic perfection. While conventional top sirloin is prized for beef-forward flavor, commodity grocery store cuts are notoriously lean and prone to drying out or turning dense on the grill. The G Five 100% Fullblood Wagyu Sirloin Steak completely redefines the cut.
Carved from the prime center of the top sirloin (gluteus medius) and sourced exclusively from registered, uncrossed Japanese bloodlines, this steak is interlaced with delicate, spiderweb-fine intramuscular fat. As it hits a hot skillet, the low-melting Wagyu fat liquefies throughout the muscle fibers, basting the meat from the inside out. The result is an extraordinary dining experience that delivers the deep, hearty savor of a traditional sirloin, elevated by an exceptionally tender, succulent bite and pure Wagyu's signature sweet umami aroma.
The 100% Fullblood Genetic Advantage
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100% Pure Japanese Bloodlines: Traced to registered, closed Japanese lineages with zero outside crossbreeding. This genetic purity produces remarkably fine marbling and a silky muscle architecture impossible to replicate in commercial cattle.
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Ultra-Low Melting Point Fat: Rich in heart-healthy monounsaturated fats (oleic acid) that melt at roughly 75°F to 80°F. The marbling renders cleanly across the palate, delivering a velvety, buttery mouthfeel without a trace of greasy heaviness.
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Signature Sweet Umami: When exposed to high heat, the pure Wagyu fat caramelizes into a distinct, sweet, and nutty aroma exclusive to purebred Wagyu beef.
The Sirloin Steak & Farm-to-Table Advantage
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The Ultimate Steakhouse Balance: Combines the bold, robust beef savor of top sirloin with the luxurious, melt-in-your-mouth tenderness typically reserved for center-cut ribeyes or strips.
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100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.
Specifications
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Cut: Boneless Center-Cut Top Sirloin Steak
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Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, pasture-raised in Texas)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in a heavy-duty insulated cooler with dry ice
Chef’s Cast Iron Searing Guide
Because 100% Fullblood Wagyu fat renders so efficiently, a quick high-heat flash sear to rare or medium-rare is essential to preserving its delicate tenderness.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20 minutes before cooking to remove the refrigerator chill.
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Season Delicately: Pat bone-dry on all sides with paper towels. Season lightly with G5 SPG Seasoning or flaky sea salt right before cooking—pure Fullblood needs minimal seasoning to allow its natural sweetness and umami to shine.
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High-Heat Flash Sear: Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Add a half-spoonful of G5 Wagyu Beef Tallow to coat the surface.
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Quick Contact: Lay the steak in the pan undisturbed and sear for 2 to 2.5 minutes per side, developing a deep, golden-brown crust while keeping the interior juicy.
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Target Temperature: Pull the steak when the internal temperature reaches 125°F–130°F for a delicate medium-rare. Cooking past medium-rare will cause the delicate intramuscular fat to render out completely.
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Rest & Carve Across the Grain: Rest on a warm cutting board for 5 to 7 minutes to allow the natural juices to settle. Carve pencil-thick slices strictly against the grain to shorten the muscle fibers for an effortless, melt-in-your-mouth bite.