{"product_id":"91853","title":"Wagyu A4 T-Bone Steak Approx. 1.1kg Fresh Chilled","description":"\u003cp\u003e\"Consume by\" date is at least 7 days from date of dispatch.\u0026nbsp;\u003c\/p\u003e\n\u003ch1 data-path-to-node=\"1\"\u003e🥩 Tender Tenderloin Meets Buttery Strip on the Bone! Experience the Rarest American-Style Steak Cut in Japanese Wagyu!\u003c\/h1\u003e\n\u003ch2 data-path-to-node=\"2\"\u003eFresh Never-Frozen Chilled Meat Raised on Antibiotic-Free Feed. A Massive 1.1kg Centerpiece Sourced via Costco.\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003eWestern-style bone-in T-bone and porterhouse steaks are virtually impossible to find in Japanese supermarkets, where butchers focus almost exclusively on boneless slicing cuts. Indulge in the best of both worlds with the \u003cb data-path-to-node=\"3\" data-index-in-node=\"221\"\u003eDomestic Kuroge Wagyu A4 T-Bone Steak\u003c\/b\u003e, a rare cut sourced fresh from butcher counters via \u003cb data-path-to-node=\"3\" data-index-in-node=\"311\"\u003eCostco\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eWeighing in at roughly 1.1kg, this thick-cut centerpiece delivers two distinct cuts anchored by the classic central T-shaped bone: a generous portion of melt-in-your-mouth \u003cb data-path-to-node=\"4\" data-index-in-node=\"172\"\u003etenderloin (filet mignon)\u003c\/b\u003e on one side, and an intensely rich, beautifully marbled \u003cb data-path-to-node=\"4\" data-index-in-node=\"254\"\u003estrip loin (New York strip)\u003c\/b\u003e on the other. Sourced from pristine domestic black cattle fed on antibiotic-free, food-grade grain, this beef is graded A4—delivering lush marbling without overpowering the clean beef flavor. Shipped \u003cb data-path-to-node=\"4\" data-index-in-node=\"482\"\u003e100% fresh and chilled in heavy vacuum packaging (never frozen)\u003c\/b\u003e, it arrives with zero moisture drip, locking in rich juices and delicate aromatics.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"6\"\u003e💡 Why Steak Lovers \u0026amp; Expats Choose This Rare Cut\u003c\/h3\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eTwo World-Class Steaks in One Cut\u003c\/b\u003e: Taste the buttery tenderness of Wagyu filet side-by-side with the beefy richness of strip loin.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003e100% Fresh \u0026amp; Never Frozen\u003c\/b\u003e: Maintaining chilled circulation preserves cell structure, allowing you to achieve a crisp steakhouse crust and a rosy medium-rare interior.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eGuaranteed 7+ Days Shelf Life\u003c\/b\u003e: Vacuum-sealed to ensure at least 7 days of fresh chilled life from dispatch, giving you plenty of time to plan your weekend dinner party.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003eFits Standard Cookware\u003c\/b\u003e: Unlike long-handled tomahawks, this compact T-bone fits directly into a standard 28cm cast-iron skillet or grill tray.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"9\"\u003e📐 Specifications \u0026amp; Ingredients\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eNet Weight\u003c\/b\u003e: Approx. 1.1kg (Variable single bone-in steak pack)\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eOrigin\u003c\/b\u003e: Domestic Kuroge Wagyu (Fukushima \/ Domestic Japan)\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eCut\u003c\/b\u003e: Bone-In T-Bone (Tenderloin \u0026amp; Strip Loin, A4 Grade)\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,3,0\"\u003e\u003cb data-path-to-node=\"10,3,0\" data-index-in-node=\"0\"\u003eStorage Condition\u003c\/b\u003e: Keep refrigerated below 4°C, or freeze immediately if storing long-term.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,4,0\"\u003e\u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"0\"\u003eIngredients\u003c\/b\u003e: 100% Japanese Black Wagyu Beef.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e🍳 Chef's Cooking Hacks: Pan-Basting \u0026amp; Managing Heat Zones\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eBecause the leaner tenderloin side cooks faster than the fattier strip loin, temperature management is key.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cb data-path-to-node=\"14\" data-index-in-node=\"0\"\u003eThe Cast-Iron Butter Baste (Recommended!)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,0,0\"\u003e\u003cb data-path-to-node=\"15,0,0\" data-index-in-node=\"0\"\u003e1. Bring to Room Temperature\u003c\/b\u003e: Rest the vacuum-sealed steak on your counter for 60 minutes before cooking so the core loses its chill.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,1,0\"\u003e\u003cb data-path-to-node=\"15,1,0\" data-index-in-node=\"0\"\u003e2. Hard Sear\u003c\/b\u003e: Season liberally with coarse sea salt and cracked black pepper. Sear in a screaming-hot cast-iron skillet with a splash of high-smoke-point oil for 2 minutes per side until deeply browned.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,2,0\"\u003e\u003cb data-path-to-node=\"15,2,0\" data-index-in-node=\"0\"\u003e3. Targeted Heat\u003c\/b\u003e: Position the skillet so the thicker strip loin sits over the hottest part of your burner while keeping the delicate tenderloin on the cooler edge.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,3,0\"\u003e\u003cb data-path-to-node=\"15,3,0\" data-index-in-node=\"0\"\u003e4. The Butter Bath (Arrosé)\u003c\/b\u003e: Reduce heat to medium-low, drop in two tablespoons of salted butter, smashed garlic, and fresh rosemary sprigs. Tilt the pan and continuously spoon the foaming butter over the meat and along the bone for 3 to 4 minutes.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,4,0\"\u003e\u003cb data-path-to-node=\"15,4,0\" data-index-in-node=\"0\"\u003e5. Tent and Rest\u003c\/b\u003e: Rest on a warm cutting board loosely tented with foil for 8 to 10 minutes. Slice cleanly against the grain off both sides of the bone.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"17\"\u003e❄️ Leftover Recovery: Rich Bone Broth \u0026amp; Wagyu Fried Rice\u003c\/h3\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-path-to-node=\"18,0,0\" data-index-in-node=\"0\"\u003eSimmered Wagyu Bone Stock:\u003c\/b\u003e After carving off the steak, keep the bare T-bone. Simmer it with sliced ginger, scallions, and black peppercorn for 60 to 90 minutes to extract a silky, collagen-rich broth for homemade ramen or beef pho.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"0\"\u003eSteakhouse Garlic Rice:\u003c\/b\u003e Dice leftover charred beef scraps and render them in a hot skillet with minced garlic, cold cooked rice, and a splash of soy sauce for a classic teppanyaki-style finish.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"20\"\u003e💬 What Real Buyers Are Saying\u003c\/h3\u003e\n\u003cp data-path-to-node=\"21,0,0\"\u003e\u003cb data-path-to-node=\"21,0,0\" data-index-in-node=\"0\"\u003e\"An Unbelievable Find for Steak Lovers in Japan\"\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,0,1\"\u003e\"I have lived in Japan for six years and almost never see real T-bones, let alone authentic Wagyu. Ordering this 1.1kg cut through \u003cb data-path-to-node=\"21,0,1\" data-index-in-node=\"131\"\u003eCostco\u003c\/b\u003e gave us an extraordinary anniversary dinner. The filet side was spoon-tender and the strip had incredible flavor.\"\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,1,0\"\u003e\u003cb data-path-to-node=\"21,1,0\" data-index-in-node=\"0\"\u003e\"Cooks Beautifully in a Large Skillet\"\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,1,1\"\u003e\"Because the bone is trimmed neatly, it actually fit into my standard heavy frying pan. The fresh chilled packaging meant zero pooling liquid in the pan, resulting in a phenomenal, crunchy sear. We boiled the T-bone the following day and made the most flavorful noodle soup.\"\u003c\/p\u003e\n\u003cp data-path-to-node=\"23\"\u003e\u003cb data-path-to-node=\"23\" data-index-in-node=\"0\"\u003eStep away from tiny supermarket cuts and treat your table to the ultimate bone-in steak experience.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"24\"\u003e\u003cb data-path-to-node=\"24\" data-index-in-node=\"0\"\u003eFire up your skillet and savor the exquisite duality of this Domestic Kuroge Wagyu A4 T-Bone Steak.\u003c\/b\u003e\u003c\/p\u003e","brand":"TheFlyingPig.Com - Online Shop from Costco","offers":[{"title":"Chilled","offer_id":53238112321717,"sku":"M-91853","price":11980.0,"currency_code":"JPY","in_stock":true},{"title":"Frozen","offer_id":53238112354485,"sku":"M-91853F","price":11980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/3192\/1845\/files\/IMG_9160.jpg?v=1788952163","url":"https:\/\/theflyingpig.com\/en\/products\/91853","provider":"TheFlyingPig.Com - Online Shop from Costco","version":"1.0","type":"link"}