Morgan Ranch Beef Strip Steak (340g)

BF102


Description

Returning end of April!

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 Strip Loin comes from the back and 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 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.
 

 

Contents

Contents 1 pack contains 1 steak
Weight Approx. 340g (12 oz.)
Serves Serves 1-2, can be sliced and served on the plate for several people at the BBQ.

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, skillet, sous-vide, fry-pan or oven
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


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.

Morgan Ranch Collage

 

 

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

2. No growth hormones, antibiotics or steroids used - ever!

3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.

4. One farm, one family, one importer - traceability from farm to fork.

5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.

8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.

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

10. Amazingly flavorful, tender and juicy.

 

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 from the American Wagyu association.
Farm/Ranch Morgan 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

Imported by Horizon Farms, Inc., Japan
Imported from Morgan Ranch Inc., USA

 

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 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 this 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.

Once the core temperature has reached 52 degrees Celcius or 125 degrees Fahrenheit sear on high heat for a couple of seconds until outer layer is crispy and dark brown and the internal temperature has reached 130 degrees Fahrenheit or 55 degrees Celsius.

 

cooked steak on cutting board

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 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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