Wagyu Sirloin, 2 in
Cut for sharing.
About this cut
A two-inch sirloin, thick enough to cook whole and slice for the table. Leaner than the rib eye with a firmer bite and a strong, beefy flavour that the Wagyu fat carries.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Pat dry and season. Sear all sides in a heavy pan.
- 2Transfer to a 175°C / 350°F oven and check the centre with a thermometer. Thickness matters more than a fixed cooking time.
- 3Rest for 10 minutes before slicing thinly across the grain.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
Allow 150–200 g of raw boneless Wagyu per adult; thick sirloin is well suited to sharing.
Carve the whole steak into thin slices on a warm serving board.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers