SIRLOIN ROAST

Sirloin Roast
One 4-4.5lb boneless roast
Premier Akaushi Wagyu

From the belly of the steer, similar in flavor and texture to the flank and hanger steak, the sirloin flap is full-flavored and delicious. To prepare, we like to sear the roast on all sides in an oven-proof pan and then transfer it to a 350 degree preheated oven. Once the internal temperature reaches your preferred doneness, remove from the oven, rest, slice thinly against the grain, and serve! 

This Akaushi Wagyu scores high in marbling and has a delicate, soft, buttery taste and texture.

Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.

The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.

We source our Akaushi from HeartBrand Ranch, fifth-generation Texas cattle ranchers who have taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs. 

The Beeman Family was able to access the Akaushi breed thanks to a loophole in the Trade Act of 1994 when three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.  

HeartBrand conducts DNA verification to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience.

Our beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.

When it comes to beef, our palate and our heart lies with one breed that has come to be our source for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious. 

Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol and is a natural source of oleic acid which gives it a buttery taste. 

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!