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Japanese A5 Wagyu Striploin 350g｜Steakhouse‑Style Thick Cut for Sharing

This 350g Japanese A5 wagyu striploin is a thick, full steak with stunning snow‑like marbling and deep beef flavour. The striploin offers a great balance of rich wagyu fattiness and a satisfying meaty bite, with a flavourful fat cap that turns beautifully golden and crisp in the pan. It’s ideal as a luxurious main steak for one serious meat lover, or to slice and share between two people.

Product Description

• Cut from A5‑grade Japanese wagyu, with dense, fine marbling that melts into sweet, rich beef juices when seared.

• Generous 350g thick‑cut striploin steak, perfect for pan‑searing and finishing in the oven, teppanyaki or grilling.

• Vacuum‑packed and frozen to lock in peak quality and texture, so you can enjoy restaurant‑level wagyu at home.

Key Features

• Intense wagyu aroma and flavour, best enjoyed medium‑rare to medium to keep the centre tender and juicy.

• Striploin gives a slightly leaner feel than ribeye while still delivering plenty of marbling and flavour, with a pleasant chew.

• Versatile for cast‑iron searing, oven‑finishing or charcoal grilling – easy to achieve a crisp crust and buttery interior.

Recommended Recipe: Thick‑Cut A5 Wagyu Striploin Steak 350g (Serves 1–2)

Ingredients:

• 1 x 350g Japanese A5 wagyu striploin

• Sea salt and freshly ground black pepper

• 15–20 g butter

• 2 cloves garlic, lightly crushed

• 1–2 sprigs rosemary or thyme (optional)

Method:

1. Bring the steak to room temperature for 30–40 minutes and pat it dry. Season generously on both sides with sea salt and black pepper.

2. Preheat a heavy pan or cast‑iron skillet over medium‑high heat until very hot, add a little oil and sear the steak for about 2–3 minutes per side to develop a deep brown crust.

3. Reduce to medium heat, add butter, garlic and herbs, and baste the steak continuously with the melted butter for another 2–4 minutes, depending on your preferred doneness.

4. Remove the steak from the pan, tent loosely with foil and rest for 5–10 minutes to allow the juices to redistribute.

5. Slice against the grain and serve with a sprinkle of sea salt, plus your choice of grilled vegetables, mashed potatoes or rice for a truly indulgent wagyu steak experience.