Grass-Fed Wagyu Striploins
Three Striploins (Approx. 28lbs Total)
Whole striploins are highly prized for their excellent balance of flavor and tenderness. Whether roasted whole or sliced into individual NY strip steaks, they’re sure to impress!
Wagyu beef (aka “Kobe” beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process.
Grass-fed wagyu beef is almost unheard of in the beef market. This wagyu beef is free range (pasture raised) and 100% grass-fed/finished. No hormones or antibiotics are ever used to promote growth. Despite being raised without grain, it is still exquisitely marbled.
Not only is free range grass fed beef more humane, it’s better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh wagyu striploins in your refrigerator or freeze for long term storage. Store frozen striploins in your freezer until you need them, then thaw.
RECIPES & TIPS
While striploin roasts and strip steaks can be served simply seasoned with salt & pepper, they're often served with sauce that enhance their flavor and moistness.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above