Itowagyu Japanese Wagyu Beef from Kagoshima

“Ito Wagyu beef baby top steak is a premium cut of beef from the leg part of the Wagyu cow. Ito Wagyu beef is known for its high level of marbling, which contributes to the tenderness and flavor of the meat. The baby top cut is a smaller, more tender cut than the traditional top sirloin and is often considered one of the most flavorful cuts of beef. When cooking Wagyu beef baby top steak, it is best to use a high-heat cooking method such as grilling or pan-searing to achieve a nice crust on the outside while keeping the inside tender and juicy. However, because Wagyu beef is so tender, it should be cooked to a lower temperature than other cuts of beef to prevent overcooking and dryness. It's also recommended to let the meat rest for a few minutes after cooking to allow the juices to redistribute and the meat to become even more tender. While baby top is not typically used for making sushi or tataki , it's not impossible to do so. Sushi-grade beef is usually made from lean cuts of beef, such as sirloin or tenderloin, which are sliced thinly and served raw, but baby top is equally good for only a fraction of the price. ”