1 3

Nagano Premium A5 Wagyu Flap Meat Block 6~9LB

Nagano Premium A5 Wagyu Flap Meat Block 6~9LB

$39.99/lb
Sale Sold out
Product Description
Discover one of the most coveted "hidden gems" of Japanese Wagyu. Our A5-rank Nagano Wagyu Kainomi (Flap Meat) is a rare cut located near the tenderloin (fillet), offering the perfect balance between the refined tenderness of lean meat and the rich, buttery marbling of the ribs.
Raised in the heart of the Japanese Alps, Nagano Wagyu is celebrated for its clean finish and deep umami, thanks to the region's mineral-rich water and crisp mountain air.
The "Best of Both Worlds" Cut:
Kainomi is highly prized by Wagyu connoisseurs because it possesses the delicate texture of a fillet while retaining the juicy, beefy flavor of the brisket. As an A5-gradedcut—the highest possible rating in Japan—it features exquisite "Shimofuri" marbling that melts at room temperature.
Flavor Profile:
  • Texture: Exceptionally tender and easy to bite through.
  • Taste: Rich and savory without being overly greasy.
  • Rarity: Only a small amount is harvested from each cow, making it a true premium selection.
Recommended Cooking:
  • Yakiniku (High-End BBQ): Slice into thick pieces and sear over high heat. Best enjoyed medium-rare.
  • Wagyu Steak: Sear the outside quickly to lock in the juices.
  • Seasoning: We recommend a simple pinch of sea salt, or a touch of wasabi and soy sauce to complement the sweetness of the fat.
Product Details
  • Origin: Nagano Prefecture, Japan
  • Grade: A5 Rank (100% Authentic Japanese Black Wagyu)
  • Cut: Kainomi (Flap Meat / Bottom Sirloin Flap)
  • Weight: [Approx.5~6LB]
  • Condition: [Chilled]
  • Shipping: Delivered in vacuum-sealed, temperature-controlled packaging.
Storage & Handling
  • Keep frozen at -18°C or below.
  • Thawing: Thaw slowly in the refrigerator for 12 hours for the best texture and flavor retention.
  • Pro Tip: Let the meat sit at room temperature for 15 minutes before cooking to ensure even heat distribution.

 

In stock

View full details

PRE-ORDER & PAYMENT

PRE-ORDER GUIDE

How to Pre-order

1. THE FIRST HALF OF A WEEK

For Tuesday Delivery & Shipping :
Pre-Order BY Midnight Saturday
Delivery : LA, OC, SD
Shipping : Other Area

2. THE LATTER HALF OF A WEEK

For Friday Delivery & Shipping :
Pre-Order BY Midnight Tuesday
Delivery : LA, OC, SD
Shipping : Other Area

How to Pay for Pre-orders

Dynamic Pricing & Deposit Policy

  • Weight Variation: Our specialty items, such as fresh seafood and Wagyu beef, inherently vary in weight.
  • Pre-order Deposit: To accommodate these variations, prices are initially set based on the maximum expected weight. A 20% deposit is charged at the time of your pre-order to secure your purchase.
  • Final Capture & Remaining Balance: Once the actual weight is confirmed after sourcing and shipping from Japan, we will capture the exact amount for the final, correct price.
  • Effective Refund for Excess: This process ensures you only pay for what you receive. Any excess amount from the initial estimate is simply not captured (functioning as an effective refund).

How to Delivery & Shipping


1. For Tuesday Delivery & Shipping :

Order by Midnight Saturday,
Sourced in TOYOSU Fish Market on Sunday,
Arrives at LAX and will be locally delivered to you,or Shipped to you, on Tuesday.


2. For Friday Delivery & Shipping :

Order by Midnight Saturday
Sourced in TOYOSU Fish Market on Wednesday,
Arrives at LAX and will be locally delivered to you, or Shipped to you, on Friday.


*Free local Delivery. Free Shipping on orders over $300. Minimum order $200.*