Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef Whole Striploins
One Striploin (Approx. 13lbs Total)
The striploin is one of the most highly prized cuts of beef – typically sliced into strip steaks, which are considered to have an excellent balance of superior flavor and tenderness. Buying whole striploins instead of pre-cut steaks saves you money and allows you to cut exactly the style of strip steak you need. They can also be cooked whole or in sections as luxurious roasts.
Kobe beef (aka wagyu 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. Thus, wagyu striploin steaks & roasts are more flavorful and tender than those cut from conventional beef.
These whole striploins are available in a variety of different marbling grades. The higher the grade, the more extremely marbled the meat is, resulting in roasts and steaks that are more moist, tender and buttery.
Note: It may be possible to special order whole striploins with higher marbling grades. Contact us for more information.
RECIPES & TIPS
Roast whole striploins whole or slice them into kobe strip steaks, cubes for kebabs, or strips for tacos, stir fry dishes, etc.
For best quality, rest beef after cooking before slicing or serving it – the length of the rest largely depends on the piece size. Steaks should rest (loosely covered) for 10-15 minutes, while roasts will need longer.
NY strip steaks are often paired with sauces (Sauce Recipes for Meat & Seafood), but they don’t need to be. Simply seasoning these striploins with salt and pepper will allow you to experience the full buttery richness of wagyu beef.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above