Australian Wagyu Striploin Steak MS6
We deliver island-wide 𝗙𝗥𝗘𝗘 𝗳𝗼𝗿 𝗮 𝗺𝗶𝗻𝗶𝗺𝘂𝗺 𝗼𝗿𝗱𝗲𝗿 𝗼𝗳 $𝟴𝟬.
For orders below $80, a delivery charge of $10 applies islandwide
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 Marbled
- Always Tender
- A 200-300g portion feeds 1 person
- Raised without the use of Anti-biotics
- Stay Fresh in the Chiller for at least 3 days from delivery date
- 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.
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.
|450 Days Grain Finished|