Margaret River wagyu is grass-fed then grain-fed for 350 to 450days.
The flavour profile and texture of this cut is perfect for those wanting to really taste the difference of wagyu beef: texture, moisture, richness and flavour.
The wagyu's higher level of marbling means less cooking time is required, with the marble fat melting quickly, infusing its flavour faster than traditional beef.
Wagyu delivers the best result when cooked at a medium temperature, to ensure it remains succulent to serve. The rich, highly marbled wagyu beef may also require an adjustment of your regular portion size.
"Well done" should not be an option for this great meat.
The Margaret River's striploin pricing is per kilo.