Wagyu 1 in Striploin Steak
Sixteen ounces, cut thick.
About this cut
A full sixteen-ounce striploin cut a clean inch thick, with a firm fat cap and tight, even marbling. Thick enough to build a real crust without overcooking the middle.
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, season, and sear in a preheated heavy pan or on the grill.
- 2Turn to brown both sides and the fat edge. Lower the heat to finish; add butter and herbs near the end if desired.
- 3Use a thermometer rather than a fixed cooking time. Rest for 5–10 minutes and slice 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
A 16 oz / 454 g steak can serve 2–3 with sides; allow roughly 150–200 g of raw Wagyu per adult.
Slice the thick steak across the grain and share at the table.
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