Grass-Fed Wagyu Beef from New Zealand

Wagyu Beef New York Strip Steaks

12 - 24 steaks
Out of Stock
Incl S&H
$346.00

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Product Information

PRODUCT INFO

NY strip steaks (aka country club steaks, ambassador steaks) are perhaps the most iconic steak-house cut, offering tender beef and a perfect showcase for traditional steak sauces. Strip steaks cut from Kobe beef take this meaty favorite to a new level by adding extra flavor and tenderness.

This wagyu beef (commonly known as "Kobe beef", aka Kobe-style beef or Australian Kobe beef) is from Waygu cattle that are descendents from Japanese herds and raised in Australia. Their intricately marbled beef is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.

STORAGE

Keep wagyu strip steaks frozen until you are ready to cook them.

Thawing Tips

RECIPES & TIPS

Cook wagyu New York steaks as you would conventional beef strip steaks. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.

NY strip steaks, while tender, tend to be milder beef. As such, they are often paired with steak sauces like a red wine shallot reduction or peppercorn cream sauce. However, as these strip steaks are more flavorful wagyu beef, they can certainly be served without sauces.

Three Techniques for Cooking Steaks

How to Tell Steak Doneness By Feel

Steak Recipes

Recommended Internal Cooking Temps:

Rare - 120°-125°

Medium Rare - 130°-135°

Medium - 140°-145°

Medium Well - 150°-155°

Well Done - 160° and above