Size:	Ten16oz steaks (approx. 10lbs total).
Features:	Grade 3 (Kobe Beef Grades), Hormone & Sub-Therapeutic Antibiotic Free, Individually Vacuum Packed, Frozen
Origin:	Australia

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, for while tenderloin steaks maybe slightly more tender, some people find their flavor too mild. Strip steaks offer an excellent balance of both flavor and tenderness.

Strip steaks cut from Kobe beef take this meaty favorite to a new level by adding extra flavor and tenderness.  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.

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.

Keep your Kobe beef strip steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Cook wagyu strip steaks as you would normal beef bone-in strip 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.

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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