
Recipe
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Cut from the loin primal, beneath the backbone, the strip is a steak house favorite. This tender cut is made even more so with a network of fat throughout. Perfect for the grill, we recommend cooking Wagyu strip steaks over medium-high heat because extremely high heat can melt the fat and cause the steak to become tough and chewy. Serve rare to medium rare to best enjoy the delicate texture and rich flavor.
We recommend cooking our Wagyu strip steaks over a medium-high heat to rare to medium rare; extremely high heat can melt the marbling of this delicate meat, which may cause it to become tough and chewy.
Cut from the loin primal, beneath the backbone, the strip is a steak house favorite. This tender cut is made even more so with a network of fat throughout. Perfect for the grill, we recommend cooking Wagyu strip steaks over medium-high heat because extremely high heat can melt the fat and cause the steak to become tough and chewy. Serve rare to medium rare to best enjoy the delicate texture and rich flavor.
We recommend cooking our Wagyu strip steaks over a medium-high heat to rare to medium rare; extremely high heat can melt the marbling of this delicate meat, which may cause it to become tough and chewy.