• one wagyu beef striploin from Chile
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Wagyu Chilean Beef Striploin Steak

£36.00
£36.00
£36.00
Tax included.
1 to 2 Serve
High to Intense Marbling
Chile Origin
More information View images
Description

Chilean 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 thin covering of fat protecting the stunningly marbled meat beneath. Chilean Wagyu Beef is in a league of its own; being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour.

  • Mollendo F1 Wagyu beef (50% Wagyu, 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • Cut in-house by our own butchers
  • BMS 6-7 and 8-9
  • 1 steak of 250g and 300g for 1 person & 1 steak of 450g for 2
  • Frozen
  • The picture shows a BMS 6-7
What is BMS?

BMS (Beef Marbling Standard) measures the amount of fat marbled through the muscle. The higher the score, the richer and more buttery the steak.
-> BMS 6-7: Richly marbled. Tender, full-flavoured, with a smooth buttery finish.
-> BMS 8-9: Intensely marbled. Deeper richness, melt-in-the-mouth texture, and a long luxurious finish.

First time? Start with 6-7. Want the ultimate experience? Go 8-9.
Cooking Instructions

Chilean Wagyu Striploin Steak - Pan or Barbecue

250g, 300g or 450g. Defrost 7–8 hours for the smaller steaks, 10 hours for the 450g.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 7 to 8 hours for the 250g and 300g, or 10 hours for the 450g. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 40 minutes before cooking, or an hour for the 450g. 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.

4. Render the fat edge first
Heat a heavy pan for 3 to 4 minutes. 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 for the 250g and 300g, 3½ to 4 for the 450g. Turn once.

6. Pull at 52°C
Medium rare. The striploin carries its fat on the outside rather than through the muscle, 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 edge with each slice. The 450g also carves neatly for two.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan.
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 7-8 hours for the 250g, or 10 hours for the 450g. 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
one wagyu beef striploin from Chile

  • Why Chile?

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.