F1 Wagyu, 50% Wagyu, 50% Black Angus
Reared in the VIII and X Regions in Southern Chile
Enjoy with a Cabernet Sauvignon

Chilean Wagyu Beef Striploin BMS 6 – 7

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 think 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.

Containing one piece of meat, this Striploin is perfect for a special birthday dinner party. The ribbons of intra-muscular fat running through these thick fillets melt gently in your mouth, providing a truly unique dining experience for everyone gathered around the table. The 6-7 BMS marbling on our Wagyu Striploin gives the meat a luxuriously smooth, buttery texture and a rich flavour. If you’re looking to experience a taste sensation, with a slightly lower price tag 6-7 BMS Wagyu beef is a perfect choice.

We love to roast it whole, season with Maldon salt and a touch of oil, roast in a preheated oven at 220 for 10 - 15 minutes. Turning the fat a delicious golden brown, this will lock in the beautiful flavours, and keep the roasting joint juicy and tender during cooking. Turn the heat down to 160 and cook for a further 40-50 minutes depending on how rare you like it. Wrap in foil after cooking and let rest. The resting process lets the juices marinate the meat, meaning a tender and flavour-packed slice for every plate.