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MBS6-7 Prime Australian Wagyu Striploin
Decadent and delicious
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
This Prime Australian Wagyu Striploin is highly rated, with a great marbling, and a decadent, buttery flavor
1 / 3
MBS6-7 Prime Australian Wagyu Striploin
Decadent and delicious
This Prime Australian Wagyu Striploin is highly rated, with a great marbling, and a decadent, buttery flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The striploin is taken from the short loin of the animal, and is a very tender cut, owing to the fact that it includes a muscle that does very little work. This cut is also called New York Strip Steak, or in Australia and New Zealand, Porterhouse or Sirloin.
This Prime Australian Wagyu Striploin is rated 6-7 on the MBS, or Marble Beef Score (the highest being 9). It’s deliciously fatty in flavor, with that classic marbling, and decadent, buttery taste that Wagyu is famous for.
Preparation And Pairings
A simple pan sear is the best way to prepare this MBS6-7 Prime Australian Wagyu Striploin. Season only with salt, and use little to no oil in cooking. Pair it with roast vegetables, like broccoli, asparagus, or carrots. This fatty steak doesn’t do too well paired with heavy sides, so avoid potatoes and pastas. Enjoy with a glass of hearty red wine.
Aussie Vs Japanese
Australia is no stranger to a good steak, second only to Japan at Wagyu population. Although most Wagyu raised in Australia are crossbred with other cattle breeds, their bloodlines originate from Japan. They’re called crossbred or purebred, as opposed to fullbred, which is designated for Japanese Wagyu.
The main differences between Australian and Japanese Wagyu, for one, would be the soils, grass, and climate being different. Australian climate is more tropical, and thus affects the grass, and the meat, naturally. Australian Wagyu is also fed for 300-400 days, whereas Japanese Wagyu is fed for 600 or more. These factors affect the beef’s texture and marbling.
But don’t get it wrong—Australian Wagyu still has that impressive marbling, and that buttery rich flavor that Wagyu is so known for. Australia also grades their beef differently, with two associations in charge of it: Ausmeat, and the MSA (Meat Standards Australia). They use MBS (marble beef score) or BMS (beef marbling score), that ranges from zero to nine, with nine being the highest rating.
Storage Instructions
Your cut of MBS6-7 Prime Australian Wagyu Striploin 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.
The striploin is taken from the short loin of the animal, and is a very tender cut, owing to the fact that it includes a muscle that does very little work. This cut is also called New York Strip Steak, or in Australia and New Zealand, Porterhouse or Sirloin.
This Prime Australian Wagyu Striploin is rated 6-7 on the MBS, or Marble Beef Score (the highest being 9). It’s deliciously fatty in flavor, with that classic marbling, and decadent, buttery taste that Wagyu is famous for.
A simple pan sear is the best way to prepare this MBS6-7 Prime Australian Wagyu Striploin. Season only with salt, and use little to no oil in cooking. Pair it with roast vegetables, like broccoli, asparagus, or carrots. This fatty steak doesn’t do too well paired with heavy sides, so avoid potatoes and pastas. Enjoy with a glass of hearty red wine.
Australia is no stranger to a good steak, second only to Japan at Wagyu population. Although most Wagyu raised in Australia are crossbred with other cattle breeds, their bloodlines originate from Japan. They’re called crossbred or purebred, as opposed to fullbred, which is designated for Japanese Wagyu.
The main differences between Australian and Japanese Wagyu, for one, would be the soils, grass, and climate being different. Australian climate is more tropical, and thus affects the grass, and the meat, naturally. Australian Wagyu is also fed for 300-400 days, whereas Japanese Wagyu is fed for 600 or more. These factors affect the beef’s texture and marbling.
But don’t get it wrong—Australian Wagyu still has that impressive marbling, and that buttery rich flavor that Wagyu is so known for. Australia also grades their beef differently, with two associations in charge of it: Ausmeat, and the MSA (Meat Standards Australia). They use MBS (marble beef score) or BMS (beef marbling score), that ranges from zero to nine, with nine being the highest rating.
Your cut of MBS6-7 Prime Australian Wagyu Striploin 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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