Delivery to: Metro Manila
FREE DELIVERY STARTS AT PHP 3000
Delivery to: Metro Manila
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Kobe Wagyu Beef Striploin

Rich and tender striploin

PHP 11,990.00
1
2 servings
Only 3 available
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(Friday Feb 23 , 2024)
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The Kobe Beef Striploin has a wonderful marbling of fat, allowing it to melt at low temperatures, and making the meat so tender and soft.

TASTING NOTES FROM THE CURATOR

Kobe Beef is iconic around the world for its superior tenderness and flavor. It comes from Japanese Black cattle with Tajima genetics, and raised in the Hyogo prefecture. This Kobe Beef Striploin is authentic, produced according to the rules set by the Kobe Beef Marketing and Distribution Promotion Association.

A Grand Prix-winning beef, it has a high degree of marbling, creating a melt-in-your-mouth texture. Tender and soft, it is rich in oleic acid, which gives the meat its refined sweet flavor.

PREPARATION AND PAIRINGS

This Kobe Beef Striploin is rich and fatty, and will be best paired with light food, like a salad, grilled asparagus, or sauteed mushrooms. A classic wine pairing for steak is Cabernet Sauvignon, but you can also enjoy it with a Shiraz or a Bordeaux blend.

THE TRUE KOBE

Kobe and Wagyu are words that are oftentimes interchangeably used. But the word “Wagyu” literally means “Japanese cow,” hence, Wagyu can be used to refer to a variety of Japanese beef types.

But Kobe beef, in particular, is a specific kind of Wagyu that has standards set by the Kobe Beef Marketing and Distribution Promotion Association. To be classified as true Kobe beef, they must be of the Tajima strain of Japanese Black cattle, and born, raised, fed, and processed in the Hyogo prefecture. They must be fed at least 26 months, and meets all the strict grading requirements. When the beef is graded, it must score an A4 grade or higher, and must be marked with a Japanese Chrysanthemum (which is part of their security system).

Only when a beef meets all these requirements will it be considered true Kobe Beef.

Storage Instructions

Your cut of Kobe beef comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.

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