You get one trimmed striploin steak cut right from the striploin primal. Choose between 200g (7.0oz) and 300g (10.5oz). Closely trimmed into New York-style steaks. Striploin steaks, along with the all-time favorites ribeye and filet steaks are the most popular cuts of steak. If you are looking for tenderness, go for the ribeye and tenderloin steaks. If you're looking for a meaty and flavorful taste experience with less fat, always choose the striploin steaks. We recommend seasoning these steaks with simple sea salt and freshly ground pepper only. Cook on low/medium heat and keep turning. Cook to medium-rare for the best taste experience. Check out our cooking instructions below.
Grass-fed, grain-finished beef from either New Zealand or Australia. The cows are raised in a free-range, stress-free environment with pleny of green grass. They are fed the finest selection of local GMO-free grains for 130 days prior to harvest which gives the beef a rich flavor and deep marbling. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below.
|Weight||Please choose between 200g (7.0oz) and 300g (10.5oz) sizes.|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: 2 hours
|Cooking Method||Grill, Cast-Iron Skillet, Fry-Pan, Oven|
Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak|
|Country of Origin||New Zealand, Australia|
|Cut from||Short loin (Striploin)|
|Packaging||Individually vacuum packed|
✔ Grass-fed, grain-finished beef.
✔ Free-range and open pasture-raised.
✔ Humanely raised and treated with respect.
✔ No use of growth-promoting hormones or subtherapeutic use of antibiotics.
✔ No use of pesticides on pasture.
✔ Non-GMO feed.
✔ Finished on 100% vegetarian feed for superior taste, tenderness, and marbling.
At A Glance
|Farm/Ranch||A selection of local farms.|
|Breeding||All year free range on open pastures then finished on vegetarian feed 130 days prior to harvest.|
|Feeding||Pasture grass-fed, then fed a balanced mix of natural grains, barley, silage, hay, and molasses 130 days prior to harvest.
|Traceability||100% fully traceable from ranch to fork.|
|Subtherapeutic Use of Antibiotics||Never|
||Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity.|
Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.
Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.
Use a fry-pan or cast-iron skillet. Preheat to low/medium. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames.
Cook low and slow on all sides. Make use of your kitchen tongs to make the steaks stand up on their sides. Keep turning the steaks. There is no need to sear these steaks!
Keep turning them. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks. Remove from the heat once the core temperature has reached 50 degrees Celsius (125 degrees Fahrenheit) and place on a cutting board.
The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.
Use a large sharp knife and cut the striploin steaks into slices.
Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience.
Sprinkle with sea salt if necessary. Enjoy!
So I marinated these in Honey, Soy sauce, Garlic and a dash of sake.
Cooked on a medium heat for about 4 mins each side then rest for 5 mins in foil and server, was actually a lot better than i thought it would be usually this cut has a reputation for being a bit chewy however i found them to be very juicy and not tough at all, rally happy with them.
Translated from Japanese: Both my husband and children were eating it deliciously. We adults ate the fat because the fat part is harder.
I used the leftover to prepare the lunch boxes for my family and it was soft.
Translated from Japanese: I’ve been ordering it many times. If you thaw it in the refrigerator a day earlier, it’s comparable to that meat of a butcher shop.
It's not an industrial product, so it's unavoidable that there are individual differences and it's a pity that this time there were more and more streaks that couldn't be bitten right in the middle. (I set some aside to use for stews later)
I'm grateful once more for the natural flavor that I can enjoy despite the things mentioned above.
Translated from Japanese: I cooked it at low temperature on a frying pan. It was very juicy and delicious!
Translated from Japanese: Even for me, who doesn’t like fat and likes lean meat, this sirloin is not so greasy and the meat tastes good and delicious, so I like it and buy it several times. Until now, we received meat with only some fat, but this time we received mostly fat. Of the three I ordered, one was exceptionally full of fat and more than 20% of the total meat was fat, so I was a little disappointed that there was less to eat. I don't think it's a problem for people who like fat ...