Size:	Fifteen 8oz steaks (approx. 7.5lbs total).
Features:	Grade 7 (Kobe Beef Grades), Center Cut, Hormone & Sub-Therapeutic Antibiotic Free, Individually Vacuum Packed, Frozen
Origin:	Australia

Kobe beef filet mignons and Kobe strip steaks are more tender than Kobe top sirloin steaks, but top sirloins are considered by many to be among the most flavorful, with a robust, beefy taste.  They’re also among the more affordable wagyu steakhouse 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 top sirloin steaks are both more flavorful and more tender than those cut from conventional beef.

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

Cook wagyu sirloin steaks as you would normal beef top sirloin 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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