Wagyu Japanese Beef Striploin Steak | ±300g

Regular price: £40.00
Regular price: ~~£40.00~~
Sale price: £40.00

Tax included.

Grade A3 Grade A4 Grade A5 Grade A5+

2 to 3 Serve

A3 to A5+ Grade

Kagoshima Prefecture - Japan Origin

Full blood Kuroge Washu Breed

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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 300g and is a great sharing option that can serve up to three people. Because of its richness, 100g portions should be plenty for one.

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

What is Grade?

Japanese Wagyu grading is a system used to classify the quality of Wagyu beef based on various factors such as marbling, meat colour, firmness, and texture. The grading typically ranges from A1 to A5+, with A5+ being the highest quality, characterised by abundant marbling, tenderness, and rich flavour.

Cooking Instructions

Japanese Wagyu Striploin Steak - Pan

±300g. Serves 2 to 3. Defrost 8 hours. Around 5 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. This is a steak to share
100g a head is a full portion of Japanese Wagyu. A 300g striploin serves two or three people comfortably.

3. Temper and dry
Out of the fridge 30 minutes before cooking. Pat every surface completely dry. Salt just before it goes in the pan, and nothing else.

4. Render the fat edge, then use no oil
Heat a heavy pan over a medium-high heat for 3 minutes with nothing in it. Stand the steak on its fat edge with tongs for a minute, until the pan has a film of rendered fat. That is all the fat you will need.

5. Sear
Lay the steak flat. 90 seconds to 2 minutes a side, turning once. Spoon off the rendered fat as it pools, or the steak will deep-fry in it.

6. Pull at 54°C
A little further than you would take a leaner steak. Japanese Wagyu is at its best when the marbling has fully rendered and gone silky. Under-cooked, it eats waxy rather than rich.

7. Rest briefly
3 to 4 minutes, no longer. A long rest lets the rendered fat set again.

8. Slice thin and share
Cut across the grain at 1cm, taking a strip of the fat edge with each slice. Finish with flaked salt. Serve with rice, wasabi or ponzu rather than a heavy sauce.

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

Is Japanese Wagyu grass-fed?

No, and it is not meant to be. The marbling comes from a long grain finish, which is the opposite approach to the grass-fed British and New Zealand beef we also sell.

Striploin or ribeye?

The ribeye is richer and softer, with the fat seam through the middle. The striploin is firmer with a defined bite and a cleaner beef flavour, and the fat sits in one strip along the edge rather than through the centre. If it is someone's first Japanese Wagyu, the striploin is usually the easier introduction.

Can I trace where it came from?

Yes. Every Japanese Wagyu animal carries a ten-digit individual identification number recorded at birth. It appears on the certification that travels with the carcass, and it identifies the animal, its farm and its bloodline.

Where Wagyu Began

Kagoshima sits at the southern tip of Kyushu, the last of Japan's main islands before the open sea. It is volcanic country. Sakurajima smoulders across the bay from the city and has been laying down ash for thousands of years, leaving a soil too loose to hold most crops but well suited to grazing and to the sweet potatoes the region is known for. Warm, wet, and a long way from Tokyo.

It is also the prefecture that raises more Wagyu than any other in Japan. The cattle are full-blood Kuroge Washu, bred from registered bloodlines and finished slowly, closer to thirty months than the twenty a commercial animal is given. Every one carries a ten-digit identification number that traces it back to the farm it was born on. Pedigree, time and record-keeping are the whole method. The marbling is what they produce.

5 stars: 4 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Best steak ive ever eaten

The a5 wagyu ribeye is the best steak ive ever eaten. The service has been great and the delivery was amazing as well

Thank you Ben for your lovely review. We are very happy the quality of our Japanese wagyu lived up to your expectations. Looking forward to serving you again soon.

Great value and quality

Fantastic quality meat. Extremely rich cut of meat. I usually portion into 80-100g portions between 2 servings. Works well cooked at high heat over charcoal or made into gyukatsu in this way.

Thank you for your 5-star review. What a beautiful picture! Very pleased you enjoyed this delightful Japanese Wagyu Striploin steak. We look forward to serving you again soon.

The steak was of excellent quality and tasted fantastic!

Thank you Tom for taking the time to leave a review on our Wagyu Japanese Beef Striploin Steak. We are thrilled to hear that you found the quality to be excellent and that the taste was fantastic. We hope to have the opportunity to serve you again in the future.

Great streak was absolutely amazing