For Your Celebration

Morgan Ranch Beef Striploin Steak (340g)

Morgan Ranch
BF102

Description

Our favorite and best selling steak! This juicy, sweet, and soft steak is the very definition of umami taste - subtle yet savory in the finest tradition of highest quality food. The flavor profile and texture of this cut is perfect for those wanting to really taste the difference of Morgan Ranch Beef, its texture, moisture, richness, and flavor. Winner of the Wall Street Journal Best Value Award in a blind taste test of Wagyu Beef in the US. Noted for "rich, full flavor" that "literally melted in the mouth". The stripsteak is also known as New York Steak, Kansas City Steak and Porterhouse.

Please do not season with steak spices. All this steak needs is quality salt and freshly ground pepper. For best results let the steak breathe and have it reach room temperature just shortly before cooking. The skillet and the charcoal or gas grill bring excellent results.

Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first class steak houses and several Michelin starred establishments worldwide. All ranch images are real images from the family ranch.

 

Contents

Contents 1 pack contains 1 steak
Weight Approx. 340g (12 oz.)
Serves Serves 1-2

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 12h
In ice-water: approx. 1h
Cooking Method Grill, Cast-Iron Skillet, Sous-Vide, Fry-Pan
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.

 

Details

Also known as Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak
Ingredients Beef
Aged 30 days wet-aged
Cut from Short Loin
Category Steaks
Packaging Individually vacuum packed

 

About Morgan Ranch Beef

" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal


“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.”  - Morgan


“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan


✔ No factory farming! Humanely raised and treated with respect.

✔ No growth hormones, antibiotics or steroids used - ever!

✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.

✔ One farm, one family, one importer - 100% traceability from farm to fork. 

✔ Known as Purebred American Wagyu in the US. (Due to regulations  only sold as American Beef in Japan.)

✔ Strictly non-commodity.  Family farming takes time, attention, patience, and care.

✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.

✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.

✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.

✔  Amazingly flavorful, tender and juicy.

 

Morgan Ranch Collage

The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma. 

 

At A Glance

Cattle Breed Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Farm/Ranch Morgan Ranch - Read more about the ranch
Region Nebraska, USA
Breeding All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
Raised by Dan Morgan and family
Farming Experience Since 1934, Certified American Wagyu since 1992
Feeding Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
Traceability 100% fully traceable from farm to fork
Hormones Never
Steroids Never
Antibiotics Never
Animal By-Products Feeding Never
 

Instructions & Cooking Tips

 striploin steak at room temperature

Completely defrost steak in the fridge. For best results: shortly before cooking open the pack and place on the countertop until the steak has reached room temperature and the fat parts have become very soft to the touch.

striploin steak in the skillet

For the Morgan Ranch strip steak, we recommend the cast-iron skillet, charcoal grill or a gas grill. All these steak needs is good quality salt and pepper. For the additional taste, you can add a whole garlic knob sliced in half and fresh thyme. 

striploin steak in the skillet stove

Grass-fed high-quality butter (no added salt and preservatives) is highly recommended for cooking the steak as it adds an amazing overall flavor to the steak. The reverse sear method and medium-rare doneness yields best results for Morgan Ranch steaks: slow cook and turn often. Let it sizzle.

cooked steak on cutting board

Take the steal off the heat once the internal temperature has reached 50 degrees Celsius or 122 degrees Fahrenheit. Remember, the steak will continue to cook as it rests. 

sliced striploin steak on cutting baord

Serve with steamed vegetables and a simple salad. You can also slice the steak and share it with many guests at a gathering such as a home party or BBQ. Eat while still warm for soft and buttery flavor and experience.

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