Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef Whole Top Sirloin
Choose One Top Sirloin or Six Top Sirloins
Whole wagyu top sirloins (aka top sirloin butts) make superb roast beef, and can also be cut into top sirloin steaks or strips/cubes for stir fry, kebabs, and more.
Though perhaps not as extremely tender as tenderloins or striploins, the top sirloin is still tender enough to make wonderful steaks. It also offers great flavor at a much more affordable price than those top of the line cuts.
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 sirloin steaks & roasts are more flavorful and tender than those cut from conventional beef.
These top sirloins 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.
Keep wagyu top sirloins frozen until you need them, then thaw before cooking.
RECIPES & TIPS
Cook wagyu top sirloins whole or cut into large sections as you would other top sirloin roasts or cut them into top sirloin steaks, cubes for kebabs, or strips for stir fry, 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.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above