USDA Wisconsin Beef Tenderloin Double Gold / Prime
Premium beef for connoisseurs
PHP 1,899.00
USDA Wisconsin Beef Striploin Double Gold / Prime
Standout American Beef
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A standout among American beef, this USDA Prime Striploin from Wisconsin boasts exceptional marbling, tenderness, and flavor—ideal for refined home cooks and steak connoisseurs.
USDA Wisconsin Beef Striploin Double Gold / Prime
Standout American Beef
A standout among American beef, this USDA Prime Striploin from Wisconsin boasts exceptional marbling, tenderness, and flavor—ideal for refined home cooks and steak connoisseurs.
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 Of The Curator
The USDA Prime grading is reserved for the top 2–3% of American beef, and this Wisconsin-raised striploin exemplifies that distinction. Raised with precision in nutrient-rich pastures and grain-finished for maximum flavor, the result is a cut that’s luxuriously marbled yet clean in taste. Every bite melts seamlessly on the palate, offering that perfect marriage of buttery tenderness and rich, meaty succulence. The Double Gold distinction further elevates its status, denoting rigorous selection and consistency in quality—deep crimson coloring, snowflake-like marbling, and a firm but yielding texture that responds beautifully to heat. Whether seared, grilled, or roasted, the aroma is intoxicating: nutty, almost sweet, and deeply umami. This isn’t just a steak—it’s a prime example of American beef artistry at its finest.
Pairings And Suggestions
This striploin thrives with minimalist preparation and thoughtful pairings:
- Pan-sear with Maldon salt and rosemary-infused butter for a classic steakhouse experience.
- Pair with a bold red—Cabernet Sauvignon, Syrah, or even an aged Rioja.
- Serve alongside duck fat potatoes, charred broccolini, or a truffled cauliflower purée.
- Slice thinly for steak salads with balsamic glaze or elevate a steak sandwich with sourdough and aioli.
The Gold Standard Of American Beef
While much of the world looks to Japan for marbled beef, the American Midwest quietly holds its own. Wisconsin, known for its pristine dairy farms, also nurtures exceptional cattle. This USDA Prime Striploin is not only certified at the highest grade by the USDA but bears the “Double Gold” mark—awarded to cuts that exceed even Prime standards in consistency and marbling. These cattle are raised without shortcuts, allowed to mature slowly, and grain-finished with care. It’s a culinary snapshot of the heartland’s commitment to quality, where tradition meets innovation on every plate. In short, this isn’t everyday beef—it’s the gold-tier cut that chefs and discerning home cooks seek out.
Storage Instructions
Your steaks arrive frozen to preserve their premium quality. Please store them immediately in the coldest part of your freezer, ideally at -18°C or below. When you’re ready to enjoy them, thaw slowly in the refrigerator overnight to maintain the best texture and flavor. Once thawed, the steaks should not be refrozen, as doing so can compromise their tenderness and taste. We recommend cooking them within 24 to 48 hours after thawing for the finest results.
The USDA Prime grading is reserved for the top 2–3% of American beef, and this Wisconsin-raised striploin exemplifies that distinction. Raised with precision in nutrient-rich pastures and grain-finished for maximum flavor, the result is a cut that’s luxuriously marbled yet clean in taste. Every bite melts seamlessly on the palate, offering that perfect marriage of buttery tenderness and rich, meaty succulence. The Double Gold distinction further elevates its status, denoting rigorous selection and consistency in quality—deep crimson coloring, snowflake-like marbling, and a firm but yielding texture that responds beautifully to heat. Whether seared, grilled, or roasted, the aroma is intoxicating: nutty, almost sweet, and deeply umami. This isn’t just a steak—it’s a prime example of American beef artistry at its finest.
This striploin thrives with minimalist preparation and thoughtful pairings:
- Pan-sear with Maldon salt and rosemary-infused butter for a classic steakhouse experience.
- Pair with a bold red—Cabernet Sauvignon, Syrah, or even an aged Rioja.
- Serve alongside duck fat potatoes, charred broccolini, or a truffled cauliflower purée.
- Slice thinly for steak salads with balsamic glaze or elevate a steak sandwich with sourdough and aioli.
While much of the world looks to Japan for marbled beef, the American Midwest quietly holds its own. Wisconsin, known for its pristine dairy farms, also nurtures exceptional cattle. This USDA Prime Striploin is not only certified at the highest grade by the USDA but bears the “Double Gold” mark—awarded to cuts that exceed even Prime standards in consistency and marbling. These cattle are raised without shortcuts, allowed to mature slowly, and grain-finished with care. It’s a culinary snapshot of the heartland’s commitment to quality, where tradition meets innovation on every plate. In short, this isn’t everyday beef—it’s the gold-tier cut that chefs and discerning home cooks seek out.
Your steaks arrive frozen to preserve their premium quality. Please store them immediately in the coldest part of your freezer, ideally at -18°C or below. When you’re ready to enjoy them, thaw slowly in the refrigerator overnight to maintain the best texture and flavor. Once thawed, the steaks should not be refrozen, as doing so can compromise their tenderness and taste. We recommend cooking them within 24 to 48 hours after thawing for the finest results.
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