Japanese Wagyu Beef Striploin
Japanese Wagyu Beef Striploin or Sirloin, comes from along the spine in the hindquarter of the animal. A muscle that doesn't do much work, it is tender with a think covering of fat protecting the stunningly marbled meat beneath. It is intricately marbled with tender juicy meat and high quality fat that literally melts in your mouth. This unique texture if just a part of Wagyu’s appeal. With an umami flavour it is exquisitely rich because the meat overflows with amino acids and unsaturated fats. The unrivalled combination of texture, taste and aroma makes Japanese Wagyu the worlds finest beef.
Japanese Wagyu Striploin is a beloved cut with fine texture and the highest quality Wagyu cut with impeccable uniformed marbling through the muscle. A simple and easy cut to prepare this adds to the Striploins charm, umami rich and sweet aromas surround a delectable Japanese Striploin steak. Once you cut through to see the velvet red meat beneath and enjoy the sweet juiciness that captivates your senses, it really is heaven on a plate.
Our professional tips on how to cook a Striploin are, bring the steak to room temperature 20 minutes before cooking. Liberally season the steak with Maldon Sea Salt and a little oil. Heat a heavy based pan, cook the steak on either side for 3 – 5 minutes or until the eye of fat is starting to melt and turned a beautiful golden brown colour, and the meat is forming a stunning dark crust to it. After, remove from the heat and let rest for 10 minutes. Or try making an authentic Shabu Shabu using water, mushrooms, carrots, kombu kelp, chrysanthemum greens and firm tofu. Cut slithers of Striploin, and blanch for a second. Then dip in to a Cashew Nut sauce made with finely chopped roasted cashews, soy sauce and dashi stock, or in a Ponzu sauce made from lemon juice, soy sauce, sugar and dashi stock.