Wagyu Beef Steak Sampler
2 vacuum sealed 10oz. Center Cut, Grade 6 Strip Steaks, 2 vacuum sealed 10oz. Grade 5 Ribeye Steaks, 2 vacuum sealed 8oz. Grade 5 Filet Mignons (3.5 lbs.)
Try three varieties of premium Australian Kobe beef steaks in this sampler – a great gift for steak fans or yourself and the perfect way to decide which variety is your favorite!
One Sampler Contains:
Two 10oz Strip Steaks (Center Cut, Grade 6)
Two 10oz Ribeye Steaks (Grade 5)
Two 8oz Tenderloin Steaks/Filet Mignons (Grade 5)
A two sampler order contains four of each steak, and a three sampler order contains six of each steak.
These steaks are packed in two-steak packs by variety. For details about what the grade numbers mean, see Kobe Beef Grading Guide.
This wagyu beef (aka Australian kobe beef, kobe-style beef) is from a breed of cattle raised in Australia but descended from Japanese herds. It is 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 steaks are both more flavorful and more tender than those cut from conventional beef.
Keep your Kobe steaks frozen until you are ready to use them, then thaw completely before cooking.
RECIPES & TIPS
You can cook wagyu steaks as you would conventional beef steaks. Ribeye steaks are intensely beefy, and many people believe they’re best seasoned simply with salt and pepper. Strip steaks and filet mignons can be served similarly or paired with sauces.
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