Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef New York Strip Steaks
Choose 12 or 24, 10oz Steaks
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.
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.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above