30+ Days Dry Aged Wagyu Striploin Steak MS6/7

Availability: In stock
$47.00
Weight:
Thickness:
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Full Blood Wagyu Ribeye 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 1990s.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.

These Wagyu Striploin Steaks have been dry-aged for a minimum of 30days.

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

Doneness guide:

Rare 50 celsius

Med rare 56 celsius

Med 60 celsius 

Med Well 64 celsius

Well done 68 celsius

 

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.

450 Days Grain Finished
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