A4 Satsuma Wagyu Striploin Steak

In the Minami Satsuma Valley in Kagoshima Prefecture, a small group of 12 Master Wagyu farmers have created the Satsuma Gyu brand. With a deep devotion to animal welfare and producing the highest quality. 

Satsuma Wagyu Beef are bred only by Meijin* Wagyu Farmers. Its specially formulated diet, consists of 100% locally grown agriculture products. The cattle's main source of energy comes from rice plants, which are cultivated on the slopes of Mt Aso in Kumamato Prefecture. Through joint research between the local University, the Wagyu and Rice farmers, they have determined the best types of rice to grow and also the most suitable times of the year to harvest, where the plants are at their most nutritious. 

Satsuma Gyu is starkly different from the conglomerate style Beef Agriculture in Japan. Representing a new era of Wagyu farming. Here at Meat Co. we are definitely rooting for them!

*Farmers that have ever won a price at the prestigious National Wagyu Competition

• Intensely Marbled
• Always Tender
• A 200-300g portion feeds 2-3 person
• Delivered Chilled
• Stays Fresh in the Chiller for at least 3 days from the date of delivery 
• If not consumed within 3 days, please keep in the freezer
• Individually vacuum packed for easy storage
• Delivered via refrigerated truck
• Thickness will vary depending on eye muscle size. Please use thickness guide as an approximation. Should you have specific thickness requirements, please discuss with us through the live chat function.

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, Grill