Wagyu Beef Top Sirloin Steaks
15 individually vacuum sealed 8oz. steaks (approximately 7.5 lbs.)
Top sirloin steaks are typically cut in one of two styles: "baseball" or "strip". These top sirloin steaks are "baseball cut" (aka "filet cut"), so they're shaped a bit like a filet mignon (tall and narrow).
Wagyu beef (aka Australian kobe beef, kobe-style beef) is from a breed of cattle descended from Japanese herds & specially raised in Australia 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.
RECIPES & TIPS
Cook wagyu sirloin steaks as you would normal beef top sirloin steaks. 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 just until a crust develops on the outside.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above