Sold in 280g - 320g
Background:
Mishima Reserve Wagyu is a brand of American Wagyu beef, known for its extraordinary tenderness, rich flavor, and intricate marbling. Mishima Reserve's Wagyu cattle trace their lineage back to historic Japanese bloodlines, specifically the Kuroge Washu, the source of famed Kobe beef. They prioritizes sustainable and ethical practices. Their cattle are raised on family-run ranches across the United States, with a focus on animal welfare and environmental responsibility. The cattle are never given antibiotics or hormones and are fed a natural diet rich in grains and forages. They are also given ample space to roam and are treated with care and respect.
Taste:
The taste profile of Mishima Reserve Wagyu is unique and complex, often described as a luxurious and intense experience. The defining characteristic is the abundant marbling, creating a melt-in-your-mouth texture and a buttery, almost sweet flavor. Think of it as the most tender and flavorful steak you've ever had, amplified. Due to the Wagyu genetics and natural diet, the meat itself boasts a robust, concentrated beef flavor. It's not simply fatty, but has a distinct meaty umami depth that complements the richness. Beyond the base notes, a symphony of subtle complexities unfolds with each bite. Some describe hints of grass, nuttiness, or even a slight smokiness depending on the cut and cooking method.
Perhaps the most remarkable aspect is the incredible tenderness. The marbling and careful raising result in meat that practically disintegrates on the tongue, making it an unparalleled texture experience. Naturally, the fat content keeps the meat incredibly moist and juicy throughout the cooking process. Each bite releases a burst of flavor and richness that lingers on the palate.
The striploin comes from the short loin, nestled between the ribeye and the porterhouse. The cut offers a well-balanced flavor profile, combining rich beefy notes with a hint of sweetness from the marbling. It's known for its tenderness, thanks to the delicate muscle fibers and marbling distribution. Expect a satisfyingly meaty chew with a juicy finish.
The striploin's versatility makes it suitable for various cooking methods. It excels with:
High-heat searing: This method locks in the juices and creates a delicious crust, ideal for steaks.
Grilling: Similar to searing, grilling adds smoky flavors that complement the Wagyu's richness.
Roasting: For a larger cut, roasting allows for slower cooking and even tenderness throughout.
Out of Stock
P1,950
Sold in 280g - 320g
Background:
Mishima Reserve Wagyu is a brand of American Wagyu beef, known for its extraordinary tenderness, rich flavor, and intricate marbling. Mishima Reserve's Wagyu cattle trace their lineage back to historic Japanese bloodlines, specifically the Kuroge Washu, the source of famed Kobe beef. They prioritizes sustainable and ethical practices. Their cattle are raised on family-run ranches across the United States, with a focus on animal welfare and environmental responsibility. The cattle are never given antibiotics or hormones and are fed a natural diet rich in grains and forages. They are also given ample space to roam and are treated with care and respect.
Taste:
The taste profile of Mishima Reserve Wagyu is unique and complex, often described as a luxurious and intense experience. The defining characteristic is the abundant marbling, creating a melt-in-your-mouth texture and a buttery, almost sweet flavor. Think of it as the most tender and flavorful steak you've ever had, amplified. Due to the Wagyu genetics and natural diet, the meat itself boasts a robust, concentrated beef flavor. It's not simply fatty, but has a distinct meaty umami depth that complements the richness. Beyond the base notes, a symphony of subtle complexities unfolds with each bite. Some describe hints of grass, nuttiness, or even a slight smokiness depending on the cut and cooking method.
Perhaps the most remarkable aspect is the incredible tenderness. The marbling and careful raising result in meat that practically disintegrates on the tongue, making it an unparalleled texture experience. Naturally, the fat content keeps the meat incredibly moist and juicy throughout the cooking process. Each bite releases a burst of flavor and richness that lingers on the palate.
The striploin comes from the short loin, nestled between the ribeye and the porterhouse. The cut offers a well-balanced flavor profile, combining rich beefy notes with a hint of sweetness from the marbling. It's known for its tenderness, thanks to the delicate muscle fibers and marbling distribution. Expect a satisfyingly meaty chew with a juicy finish.
The striploin's versatility makes it suitable for various cooking methods. It excels with:
High-heat searing: This method locks in the juices and creates a delicious crust, ideal for steaks.
Grilling: Similar to searing, grilling adds smoky flavors that complement the Wagyu's richness.
Roasting: For a larger cut, roasting allows for slower cooking and even tenderness throughout.
Let our recommendations guide you to the ultimate culinary delight.
Our featured wines and dishes redefine indulgence
Discover the most talked-about wines and dishes of the season
