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  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Raised in the Kagoshima Prefecture (South of Japan)
  • A4 grade (A3 and A5 available – please enquire)

Japanese Wagyu Beef Striploin

Treat yourself with a dining experience you will never forget. With spectacular marbling, this striploin will melt in your mouth. It delivers incredible long-lasting flavour notes, unique sweet aromas and tenderness that will captivate your senses.

The striploin is located between the ribeye and the rump along the spine of the cattle. Its meat is finely textured and naturally tender being a muscle that does not do much work. It has a thin fat cover and holds shape very well.

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.

The melting point of fat is much lower than other breeds of beef. Consequently, it will cook very quickly, something to keep in mind when preparing your striploin.