US Wagyu Striploin Steak
Quick Facts
Origin: Montana, United States
Raised: Pasture-raised, grain-finished
Breed: American Wagyu
Grade: MS 7–9
Bone: Boneless
Certifications: Hormone-free, antibiotic-free
Tips From the Butcher
Bridges the gap between prime beef and Japanese Wagyu. Season simply, sear over high heat, and aim for medium-rare to let the rich marbling shine through.
Storage & Freshness
Refrigerate upon delivery and use within 3–5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Sear on a preheated cast-iron skillet or grill over high heat for 2–3 minutes per side. Aim for medium-rare at 130–135°F and rest for 5 minutes before serving.
More Images
US Wagyu Striploin Steak
Quick Facts
Origin: Montana, United States
Raised: Pasture-raised, grain-finished
Breed: American Wagyu
Grade: MS 7–9
Bone: Boneless
Certifications: Hormone-free, antibiotic-free
Tips From the Butcher
Bridges the gap between prime beef and Japanese Wagyu. Season simply, sear over high heat, and aim for medium-rare to let the rich marbling shine through.
Storage & Freshness
Refrigerate upon delivery and use within 3–5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Sear on a preheated cast-iron skillet or grill over high heat for 2–3 minutes per side. Aim for medium-rare at 130–135°F and rest for 5 minutes before serving.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Quick Facts
Origin: Montana, United States
Raised: Pasture-raised, grain-finished
Breed: American Wagyu
Grade: MS 7–9
Bone: Boneless
Certifications: Hormone-free, antibiotic-free
Tips From the Butcher
Bridges the gap between prime beef and Japanese Wagyu. Season simply, sear over high heat, and aim for medium-rare to let the rich marbling shine through.
Storage & Freshness
Refrigerate upon delivery and use within 3–5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Sear on a preheated cast-iron skillet or grill over high heat for 2–3 minutes per side. Aim for medium-rare at 130–135°F and rest for 5 minutes before serving.
