Wagyu Japanese Beef Whole Striploin | ±2kg, ±4kg

Japanese Wagyu Beef Striploin from Kagoshima Prefecture is celebrated for its unparalleled quality and exquisite marbling. Raised with meticulous care in a region known for its pristine environment and rich agricultural traditions, this cut offers a perfect balance of tender texture and rich, buttery flavour. Whether enjoyed as steaks or in traditional Japanese dishes like sukiyaki, Kagoshima Wagyu striploin promises a gourmet dining experience that delights both aficionados and newcomers to fine beef.

It is one of the most versatile cuts and there will be many ways for you to enjoy this striploin. Because of its richness, 100-gram portions should be plenty enough should you decide to cut steaks. We also recommend this cut for sukiyaki, shabu-shabu and yakiniku for epic culinary adventures.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

How to slice your whole Japanese Wagyu Striploin (3.8–4 kg):

1. Let the Striploin rest

• Remove it from the fridge 30-60 minutes before slicing. This helps relax the meat for easier cutting.

2. Get your tools ready

• Use a very sharp chef’s knife. A dull blade can damage the beautiful marbling.
• Place the ribeye on a clean, sturdy cutting board.

3. Slice into 300g Steaks

• Measure or eyeball each steak to be around 2.5 cm (1 inch) thick. This will give you approximately 300g per steak.
• Slice with a smooth, single motion for clean cuts.

4. Prepare the Steaks for Cooking

• Lightly season with salt just before cooking. Let the steaks sit for a few minutes to absorb the seasoning.

How to prepare the steaks:

1. Preheat the Pan

• Heat a cast-iron pan over medium-high heat. Wagyu cooks best with a searing heat.

2. Cook the Steaks

• Add a touch of oil to the pan (or none, since Wagyu is rich in fat). Sear each side for 2–3 minutes until the exterior is beautifully browned.
• For medium-rare, aim for an internal temp of around 52°C.

3. Let It rest

• Remove the steak from the heat and rest for 5 minutes. This ensures the juices redistribute for maximum flavour.

4. Serve & Enjoy

• Slice thinly across the grain and serve. Wagyu is all about savouring the rich, buttery texture!

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.