Kagoshima Wagyu Striploin

To bring out the full flavour and texture of Wagyu Striploin, simplicity is key. Begin by thawing the meat gently in the refrigerator overnight. Once fully thawed, allow it to rest at room temperature for about 20 to 30 minutes before cooking. Use a cast iron or non-stick skillet over medium-high heat. There’s no need to add oil — the natural marbling will render into a beautiful, buttery sear. Sear each side for roughly one and a half to two minutes if you’re aiming for a perfect medium-rare. After cooking, let the steak rest for five minutes before slicing, so the juices redistribute evenly. A light touch of sea salt is often all that’s needed to elevate the umami richness of the wagyu, though cracked pepper or a hint of yuzu kosho can add an extra layer of depth. Serve with simple sides to let the quality of the beef truly shine.

Your Wagyu Striploin arrives vacuum-sealed and blast-frozen to preserve its pristine quality. When stored properly in the freezer at -18°C or lower, it can be kept for up to 12 months, though we recommend enjoying it within six months for peak freshness. Once thawed, the beef should be consumed within 48 hours and should not be refrozen. To thaw, place the sealed pack in the refrigerator overnight. If you're short on time, you can submerge the sealed pack in cold water for 30 to 60 minutes for a faster thaw. Always ensure the meat is fully cooked after thawing — partial cooking and re-storage is not advised. Treat this premium wagyu with care, and it will reward you with an unforgettable dining experience.