• one Japanese Wagyu beef Striploin Steak
1 1

Wagyu Japanese Beef Striploin Steak | ±300g

£40.00
£40.00
£40.00
Tax included.
What is GRADE?
Grade
Weight

WAGYU EXPERT

FROZEN

Why are steaks frozen?
At a glance

  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4, A5 & A5+
  • 1 steak of ±300g
  • A 300g steak will serve up to 3 people
  • Frozen
  • The picture shows a Grade A4
Description

    The Japanese Wagyu striploin is a delightful cut that combines exquisite marbling with a rich, buttery flavour. This premium beef, known for its melt-in-your-mouth texture, is a favourite among meat connoisseurs. Whether grilled to perfection or pan-seared, each bite of Wagyu striploin promises a luxurious and memorable dining experience. Raised with traditional Japanese care and expertise, this cut embodies the finest qualities of Wagyu beef, making it a must-try for anyone seeking the ultimate in beef indulgence.

    This steak is 300 grams and is a great sharing option that can serve up to three people. Because of its richness, 100-gram portions should be plenty for one.
    Cooking instructions

    Simple Pan-Seared Japanese Wagyu Striploin Steak (300g)

    Ingredients:
    • 300g Japanese Wagyu striploin steak (defrosted)
    • Salt (to taste)
    • Freshly ground black pepper (to taste)

    Equipment:
    • Cast iron or stainless steel pan
    • Tongs
    • Meat thermometer (optional)

    Instructions:
    1. Bring to Room Temperature
    • Take the steak out of the fridge at least 30–45 minutes before cooking.
    • Pat it dry with a paper towel.

    2. Preheat the Pan
    • Heat a dry cast iron or stainless steel pan over medium-high heat until very hot (about 2–3 minutes).

    3. Season the Steak
    • Generously season both sides with salt and black pepper just before cooking.

    4. Sear the Steak
    • Place the steak in the hot pan.
    • Sear for 60–90 seconds on one side without moving it.

    5. Flip and Continue Cooking
    • Flip the steak and cook for another 60–90 seconds.
    • Sear the edges for 10–15 seconds each to render the fat.

    6. Check for Doneness
    • Rare: 48–50°C
    • Medium-rare: 52–54°C (recommended for Wagyu)
    • Medium: 56–58°C

    7. Rest the Steak
    • Transfer the steak to a plate and let it rest for 5 minutes to retain juices.

    8. Slice and Serve
    • Slice against the grain and enjoy!

    Tip: Avoid overcooking to preserve the delicate fat marbling.
    Delivery

    SHIPPING RATES (UK mainland only excl. Highlands)

     Orders over £75 Express By End of Day (Tues-Sat)  FREE
     Orders under £75 Express By End of Day (Tues-Sat)  £8.50
     Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
     Express Saturday by 12PM - Noon / 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.

    one Japanese Wagyu beef Striploin Steak

    • Where Wagyu Began

    Kagoshima Prefecture sits at the southern tip of Japan. A landscape of active volcanoes, ancient cedar forests, and ocean air.
    This is where Japan's most celebrated Wagyu cattle are raised, under centuries-old breeding traditions that prioritise bloodline, feed, and patience above all else. The result is beef that has no equal.