Size:	Five 2lb packs of 6-8oz steaks (approx. 10lbs total).
Features:	Grade 3 or Higher (Kobe Beef Grades), Hormone & Sub-Therapeutic Antibiotic Free, Frozen
Origin:	Australia

The best Kobe beef New York strip steaks are cut from the center of the striploin muscle, where the meat is the most visually impressive.  The remaining end cuts still offer great flavor and texture, but aren’t as gorgeous on the plate.  These sandwich steaks are cut from that portion - quality Kobe striploin meat that doesn’t conform to a uniform size or shape.  Because of this, they’re available at a substantial discount compared to other Kobe beef strip steaks. 

Sandwich steaks’ look may not be as impressive, but their flavor and tenderness are still great, making them a more affordable choice for any dish where the steak will be sliced or obscured (as in a sandwich).  The striploin is a steak house favorite because it offers great balance of tenderness and flavor

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 are both more flavorful and more tender than those cut from conventional beef.

Keep your Kobe beef sandwich steaks frozen until you are ready to cook them, then thaw as many packs as you need. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Kobe sandwich steaks are a great way to enjoy the rich, beefy flavor of Kobe beef while still saving some money.  They make great breakfast steaks, fried steaks, steak sandwiches and sliced steak dishes.  Cook them as you would conventional beef sandwich steaks.

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

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