Chilled Wagyu (Halal) Beef (New Zealand) Sirloin (Striploin) Steak (MB4/5), 1 pce pack/250-275g, price/pack

Portion cut from Chilled 350 days Grain Fed (Halal) Wagyu breed Beef (New Zealand) Striploin. High in Omega 3 and Omega 6 fatty acids. Meat is lean, moderately tender and flavourful. Nice piece of steak for grilling. Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its increased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef. Meat is lean, moderately tender and flavourful. Nice piece of steak for grilling.

A very popular steak cut from the rear end of the short loin. The meat is tender and can be juicy and have plenty of flavour. Sirloin steaks (sometimes called Striploin,  Porterhouse, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin & Veiny steaks) are usually grilled for best results and be careful to not over cook.

100 days Grain fed. Is Halal Certified.

1 pce/250-275g per pack

How to Cook

When the narrow outside fat is left on, this enhances the flavour and succulence of the sirloin. When grilling to medium-rare ensure the fat is cooked. When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your sirloin for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Allow space around the steaks in the pan as overcrowding can reduce the temperature and slow down cooking. Sear over a medium-high heat turning only once. Allow the sirloin to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.

How to Cook Wagyu