Freedown Hills Olive Fed Wagyu Striploin
Wagyu 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 thin covering of fat protecting the stunningly marbled meat beneath, providing the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness. For anyone wanting the delicious flavour of UK Wagyu beef, but not the more fatty steaks such as a Ribeye, will find the Striploin ticks every box.
Our joints of meat are aged in what is arguably the most proficient dry aging fridge in Europe for 30 days.