• Wagyu Japanese Beef Striploin Steak | ±300g
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Wagyu Japanese Beef Striploin Steak | ±300g

£40.00
£40.00
£40.00
Tax included.
Grade
Weight
What is GRADE?

  • WAGYU EXPERT

  • FROZEN

Why are steaks frozen?
Product Description
  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4, A5 & A5+
  • 1 steak of ±300g
  • Serves up to 3 people
  • Frozen
  • The picture shows a Grade A4

Japanese Wagyu Beef Striploin Steak

The Japanese Wagyu striploin is a delightful cut that combines exquisite marbling with a rich, buttery flavour. This premium beef, known for its melt-in-your-mouth texture, is a favourite among meat connoisseurs. Whether grilled to perfection or pan-seared, each bite of Wagyu striploin promises a luxurious and memorable dining experience. Raised with traditional Japanese care and expertise, this cut embodies the finest qualities of Wagyu beef, making it a must-try for anyone seeking the ultimate in beef indulgence.

This steak is 300 grams and is a great sharing option that can serve up to three people. Because of its richness, 100-gram portions should be plenty for one.
How to prepare your striploin steak

Simple Pan-Seared Japanese Wagyu Striploin Steak (300g)

Ingredients:
• 300g Japanese Wagyu striploin steak (defrosted)
• Salt (to taste)
• Freshly ground black pepper (to taste)

Equipment:
• Cast iron or stainless steel pan
• Tongs
• Meat thermometer (optional)

Instructions:
1. Bring to Room Temperature
• Take the steak out of the fridge at least 30–45 minutes before cooking.
• Pat it dry with a paper towel.

2. Preheat the Pan
• Heat a dry cast iron or stainless steel pan over medium-high heat until very hot (about 2–3 minutes).

3. Season the Steak
• Generously season both sides with salt and black pepper just before cooking.

4. Sear the Steak
• Place the steak in the hot pan.
• Sear for 60–90 seconds on one side without moving it.

5. Flip and Continue Cooking
• Flip the steak and cook for another 60–90 seconds.
• Sear the edges for 10–15 seconds each to render the fat.

6. Check for Doneness
• Rare: 48–50°C
• Medium-rare: 52–54°C (recommended for Wagyu)
• Medium: 56–58°C

7. Rest the Steak
• Transfer the steak to a plate and let it rest for 5 minutes to retain juices.

8. Slice and Serve
• Slice against the grain and enjoy!

Tip: Avoid overcooking to preserve the delicate fat marbling.
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Wagyu Japanese Beef Striploin Steak | ±300g

  • JAPAN | Kagoshima Prefecture

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.