Wagyu Striploin, or Sirloin, comes from along the spine in the hindquarter of the animal. A muscle that doesn't do much work, it is tender with a think covering of fat protecting the stunningly marbled meat beneath. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour.
Containing one piece of meat, this Striploin is perfect for a special birthday dinner party. The ribbons of intra-muscular fat running through these thick fillets melt gently in your mouth, providing a truly unique dining experience for everyone gathered around the table. The high 8-9 BMS marbling on our Wagyu Striploin gives the meat a luxuriously smooth, buttery texture and an incredibly rich flavour. If you’re looking to experience a taste sensation, 8-9 BMS Wagyu beef is the perfect choice. With the beautiful piece of fat covering we love to sear the fat in the frying pan first, to get all the delicious flavour to then sear the rest of the sides off.
We love to roast it whole, season with Maldon salt and a touch of oil, roast in a preheated oven at 220 for 10 - 15 minutes. Turning the fat a delicious golden brown, this will lock in the beautiful flavours, and keep the roasting joint juicy and tender during cooking. Turn the heat down to 160 and cook for a further 40-50 minutes depending on how rare you like it. Wrap in foil after cooking and let rest. The resting process lets the juices marinate the meat, meaning a tender and flavour-packed slice for every plate.
Wagyu Cross with Angus