Steaks

Wagyu Sirloin Steak

Where Wagyu starts.

$22

Weight

Quantity

About this cut

The easiest way to find out what Wagyu actually tastes like without committing to a rib eye. Well marbled, quick to cook, and forgiving.

How it works

Frozen and vacuum-sealed for freshness.
Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.

Pan-sear or grill

Cooking tips

1Pat dry and season. Sear both sides over medium-high heat.
2Reduce the heat or finish in a moderate oven, checking the centre with a thermometer.
3Rest for 5–10 minutes, then slice thinly across the grain for a tender bite.

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 with sides.

Thin slices work well in rice bowls or alongside roasted vegetables.

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