Omi "Emperor's Beef" | Shiga | A5 BMS 11 | Striploin Vein Steak

The striploin vein steak is cut from the sirloin (hip) end of the striploin. It contains a visible line of tendon, often called the “vein,” running through the muscle. While this connective tissue adds a unique texture, the surrounding meat is richly flavored and juicy, making it a favorite for those who enjoy a more robust, characterful cut.

Omi Beef, the oldest Wagyu brand in Japan dating back to more than 400 years when it was served by Shoguns to their warlords and came to be known as "Emperor's Beef". The Holy Trinity of wagyu beef is Omi, Kobe, and Matsusaka has been considered by connoisseurs as Japan's best wagyu producers. During the Meji Restoration in 1868, much of what was shipped as "Kobe Beef" was in fact Omi Beef. 

Omi cattle are raised in a pristine environment in which these cattle are raised by shores of Lake Biwa AKA the "Mother Lake", into which 400 rivers flow. The area surrounding Lake Biwa is some of the best rice Japan can grow (As we know, straw is an essential of wagyu diet.) It's importance to the city of  Kyoto that ensures that the Shiga Prefecture has the tightest environmental restrictions in the country as this is an ideal place to raise cattle.