Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef Bone-in NY Strip Steak
Eight 16oz Steaks (Approx. 8lbs Total)
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. For many steak fans, the strip steak is the absolute pinnacle of beef cuts. While tenderloin steaks may be slightly more tender, some people find their flavor too mild. Strip steaks offer an excellent balance of both flavor and tenderness.
In general, whether to buy bone-in or boneless strip steaks is largely a matter of personal preference. However, our boneless Kobe strip steaks are a significantly higher marbling grade, making them a prime choice for people looking for the ultimate wagyu experience.
Strip steaks cut from wagyu beef take this meaty favorite to a new level by adding extra flavor and tenderness. This wagyu beef (aka Australian kobe beef, kobe-style beef) is from the Australian version of a breed of cattle 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.
RECIPES & TIPS
Cook bone-in wagyu strip steaks as you would normal beef steaks. Alternatively, 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.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above