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US Sirloin, Filet Mignon & Rib Eye Steak

To Japan


Oritz Price:$163.00 ( Free Shipping/Tax Included )

In stock
3 kinds 2 ea (GG19)

Delivery can take 7-10 business days. *You can request a specific delivery date 10 days after order date by email or phone. *To Okinawa, $15 shipping fee per item will be charged.  


Express Delivery (within 5 business days) is available for an additional $15 per item

This is specially made for meat lovers. Sirloin, Filet Mignon, and Rib Eye are all in one set. If you don't know which one would be good to send, you love them all, or you would like to sample all and see which one you would like, this is the set for you to choose. Just send them all together.

Beautifully marbled Sirloin is considered as the high quality part of beef. It is so delicious and flavorful that simple grilling with salt and pepper would be the best way to enjoy the taste.This Filet Mignon is the part that accounts only for 3% of one cow, thus it is highly valued! True to its name, Filet Mignon is the most tender cut and less fat, and it is also called "Tender Loin".Rib Eye meat is fine marbled beef and it is often used for Sukiyaki meat (only good quality meat is used for this special dish). It is moderately tender and rich in fat, so you can enjoy the fabulous taste of meat.

Includes Special Wrapping (FUROSHIKI)

Special gift wrapping only for Steaks and Sukiyaki meat. As congratulation gift to your special ones or seasonal greeting gift, we will wrap gift with traditional Japanese Furoshiki wrapping cloth to show your special care and appreciation.

Origin: United States


Sirloin: 1pc = 8oz / 226g
Rib Eye: 1 pc = 7oz /198g
Filet Mignon: 1 pc = 6oz /170g

GG19: 3 kinds 2 each+ Furoshiki Gift Wrapping
GG20: 3 kinds 3 each+ Furoshiki Gift Wrapping

Delivery Condition:Cool

【How to cook delicious steak】

  1. Thaw
    Slowly thaw in the refrigerator for about 12 hours.
  2. Wait until it gets to room temperature
    About 30 minutes prior to cooking, take the steak out from the refrigerator and wait until it gets to the room temperature. If you start cooking while the center of meat is still cold, the meat doesn't get cooked through or burned outside.
  3. Slice the fibrous part
    Sometimes, Sirloin or Rib Eye has fibrous part between red meat and fat. If there is a hard fibrous, then slice it vertically to the fibrous runs.
  4. Seasoning
    Before you grill the steak, sprinkle salt and pepper to season. It is very simple and light seasoning, but it is also the best way to fully enjoy and taste the flavor of meat!
  5. Grilling
    Heat a pan long enough and grill at high heat with a tea spoon of butter until the surface turns to golden. Then, lower the heat and grill until the juice comes out a little bit both sides. To know how much it cooks through is whether it is as tender as your ear lobe, and it is medium rare. If you like to add flavor with wine or brandy, sprinkle it on top after you flip the steak. When you filp the meat so many times, the juice and delicious flavor will come out, so not recommend it.
  6. Serve while it is still hot!

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