Wagyu M4/5 Striploin Steak

Australian wagyu striploin at marble score 4/5, cut into single steaks. Australian wagyu is Japanese wagyu genetics crossed with Angus, which is the point rather than a compromise: you get the fine intramuscular fat and sweetness of wagyu, sitting on top of the deeper beef flavour Angus brings.

M4/5 is the grade we would point most people to. There is plenty of marbling — the meat is rich, juicy and noticeably wagyu — but it is still a steak you can eat a whole one of, which is not true higher up the scale.

Why Choose M4/5 Striploin?

• Rich marbling: ample intramuscular fat for a juicy, melting texture.
• Wagyu sweetness, Angus depth: crossbred genetics giving the best of both.
• The grade that suits a full steak: rich without being too rich to finish.
• Cut as steaks: already portioned — no butchering needed.
• Versatile: pan, grill, charcoal or sous vide all work well.

How To Cook It:

• Salt and black pepper only: nothing else. At this grade the beef is the seasoning.
• Pan seared: very hot pan, no oil needed — render the fat edge first with tongs for 60-90 seconds, then lay it flat.
• Target medium rare, 57°C internal: that is where the fat has rendered and the meat is still pink and juicy. Use a thermometer.
• Charcoal grilled: high heat, one turn, rest well.
• Sous vide: 54°C for 90 minutes, then a hard 45-second sear.
• Rest: 5-10 minutes under foil. Non-negotiable.

What To Drink:
A Cabernet Sauvignon or a Japanese whisky. Both have the structure to stand up to the fat.

Thawing:
Thaw overnight in the refrigerator, then bring to room temperature for 30 minutes before cooking. A cold steak cooks unevenly.

Storage:
Keep frozen at -18°C. Do not refreeze once thawed.

The wagyu steak you can actually finish. Order now.