Wagyu NY Strip Sandwich Steaks
5 vacuum sealed 2 lb. packs of 6-8oz. steaks (approximately 10 lbs.)
The best Kobe beef New York strip steaks are cut from the center of the striploin muscle, where the meat is the most visually impressive. The remaining end cuts still offer great flavor and texture, but aren’t as gorgeous on the plate. These sandwich steaks are cut from that portion -quality wagyu striploin meat that doesn’t conform to a uniform size or shape. Because of this, they’re available at a substantial discount compared to other wagyu beef strip steaks.
Sandwich steaks’ look may not be as impressive, but their flavor and tenderness are still great, making them a more affordable choice for any dish where the steak will be sliced or obscured (as in a sandwich). The striploin is a steak house favorite because it offers great balance of tenderness and flavor.
This wagyu beef (aka Australian kobe beef, kobe-style beef) is from a breed of cattle descended from Japanese herds but raised in Australia. Wagyu beef 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 striploin steaks are both more flavorful and more tender than those cut from conventional beef.
Keep your Kobe beef sandwich steaks frozen until you are ready to cook them, then thaw as many packs as you need.
RECIPES & TIPS
Kobe sandwich steaks are a great way to enjoy the rich, beefy flavor of Kobe beef while still saving some money. They make great breakfast steaks, fried steaks, steak sandwiches and sliced steak dishes. Cook them as you would conventional beef sandwich steaks.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above