Australian Wagyu Striploin Steak MS6

Full Blood Wagyu Striploin Steaks from Robbins Island, Tasmania. 

Origin: Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s.During the iconic seasonal musters , bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Situated on the north western tip of Tasmania, the island has a temperate climate, clean air and a pristine coastal environment.

• Intensely Marble
• Always Tender
• A 200-300g portion feeds 1 person
• Raised without the use of Anti-biotics
• Stays Fresh in the Chiller for at least 3 days from the date of delivery
• If not consumed within 3 days, please keep in freezer
• Individually vacuum packed for easy storage
• Delivered via refrigerated truck

Wagyu Striploin Steak is derived from the loin set of a cattle, a suspending muscle found at the upper top section of the animal. Unlike cuts found in the thoracic and pelvic limb with abundant connective tissues. The suspended loin section is not a muscle of locomotion, resulting in a much tender piece of steak.

Doneness guide: 

Rare 50 celsius, Medium rare 56 celsius, Medium 60 celsius , Medium Well 64 celsius, Well done 68 celsius

Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: Roast, sous vide.

Cooking Tip: Remember to render the fat cap on top to get it crispy and the neighbours jealous. To do this, simply stand it up with the fat cap touching the pan using a pair of tongs.