Wagyu Japanese Beef Whole Striploin | ±3.6kg
- Regular price
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£408.00 - Regular price
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- Sale price
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£408.00
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WAGYU EXPERT
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FRESH
Product Description
- Full blood Japanese Black Wagyu (Kuroge Washu)
- Reared in the Kagoshima Prefecture (South of Japan)
- Grade A3, A4 &A5
- ±3kg, ±3.2kg & ±5.2kg
- Fresh
Japanese Wagyu Beef Striploin
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.
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.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
| Weekday | FREE on orders over £50 (£5.95 on smaller orders) |
| Saturday | FREE on orders over £80 (£9.95 on smaller orders) |
| Same Day Delivery (London only) | COMING SOON |
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.
JAPAN
