• Wagyu Australian Beef Striploin Steak BMS 8-9 | ±300g
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Wagyu Australian Beef Striploin Steak BMS 8-9 | ±300g

£45.00
£45.00
£45.00
Tax included.
1 to 2 Serve
High Marbling
Jacks Creek, Australia Origin
Grain Feed
Description

The Striploin Steak is a classic cut prized for its balance of tenderness and bite, elevated here by Jack's Creek Wagyu graded BMS 8-9.

The Striploin carries a firmer texture than the Fillet, with a defined fat cap and deep, even marbling running through the eye of the muscle, delivering bold, beefy flavour in every slice. This is Wagyu for those who want substance as well as richness.

Sourced from Jack's Creek, one of Australia's most celebrated and award-winning beef producers, this cut is raised on the vast plains of New South Wales and slowly grain-finished for exceptional marbling. Every Striploin is hand-cut to order, with a natural weight tolerance of ±8% reflected in our pricing.
Cooking Instructions

Australian Wagyu Striploin Steak - Pan or Barbecue

±300g, BMS 8-9. Serves 1 to 2. Defrost 8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 40 minutes before cooking. A cold core gives you a grey band under the crust.

3. Dry and season
Pat every surface completely dry. Season generously with fine sea salt. Hold the pepper until after. It burns in a hard sear.

4. Render the fat cap first
Heat a heavy pan for 3 to 4 minutes with nothing in it. Stand the steak on its fat edge, holding it with tongs, until that edge is bronzed and the pan has a film of rendered fat. Two minutes or so. You need no other oil.

5. Sear
Lay the steak flat in its own fat. 2½ to 3 minutes a side, turning once. At BMS 8-9 it will render heavily, so spoon off the fat if it begins to pool.

6. Pull at 52°C
Medium rare. The striploin carries its fat on the outside as well as through the eye, so it has less margin than a ribeye. Beyond 55°C it tightens.

7. Rest
6 to 8 minutes on a warm plate or a rack. Do not cover tightly. Steam softens the crust.

8. Slice across the grain
Cut across the fibres at 1cm, taking a strip of the fat cap with each slice. At 300g it carves neatly for two, which is how this grade eats best.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan.
Nutritional Information
Typical values Per 100g
Energy 1557 kJ / 337 kcal
Fat 33.6 g
of which saturated 12.3 g
Carbohydrate <0.1 g
of which sugars <0.1 g
Fibre —
Protein 17.1 g
Salt 0.12 g
Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
Wagyu Australian Beef Striploin Steak BMS 8-9 | ±300g

  • Where Space Meets Standard

New South Wales stretches across vast plains and river valleys, giving Wagyu cattle the room to roam that few other countries can offer. Australian Wagyu is raised on lush pasture before being slowly grain-finished, a process that builds the deep, rich marbling this beef is known for.
Wide land, meticulous farming, world-class beef.