Silverside (Sotomomo) A5

Since 1918, when the history of Bungogyu began, this breed of beef cattle has ranked number one at competitions in Japan
many times. In 2018, the year marking Bungogyu’s centennial anniversary, Oita’s new Wagyu brand “Oita Wagyu” was launched
Oita Wagyu beef is defined as premium beef with a quality grade of 4 or 5 that is sourced from Oita Bungogyu breed raised by
farms where various special efforts are made to produce delicious meat. On the basis of the blessings of a century, we are
launching new efforts to improve “Oita Wagyu” as Oita Prefecture’s wagyu brand so that locals can continue to be proud of it
over the next 100 years.

A Japanese A5 Sotomomo (silverside) steak is a premium cut derived from the outer thigh of the cow, known for being one of the leanest sections of the animal while still achieving the highest possible quality grade. While silverside is traditionally a tougher roasting joint in standard beef, the A5 Wagyu designation ensures it contains fine, intricate marbling that transforms its texture into something significantly more tender and flavorful than typical lean cuts steak