Morgan Ranch Beef Strip Loin Medallion (220g)



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.  

Each bite is an escape into thick, flavorful beef – a mouthful of pure perfection! The Morgan Ranch Strip Loin Medallion measures in at two inches thick (5cm), making this cut an ideal candidate for the grill’s infusion of flavor and locked-in juiciness.

The Strip Loin comes from the back short loin and is also known as Manhattan Steak or Rocky Mountain Medallion. 

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 yield excellent results.



Contents 1 pack contains 1 steak
Weight Approx. 220g (7.7 oz.)
Serves Serves 1, can be sliced and served 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, cast-iron 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.



Also known as Striploin Medallion, Manhattan Steak and Rocky Mountain 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 medallion in the skillet

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.

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 some fresh thyme. 

 cooked striploin medallion

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 the outer layer is crispy and dark brown and the internal temperature has reached 130 degrees Fahrenheit or 55 degrees Celsius.


cooked striploin steak resting

Remember, the steak will continue to cook as it rests. 


sliced striploin medallion

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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