Wagyu 3/4 in Striploin Steak
The weeknight Wagyu.
About this cut
The same striploin, cut three quarters of an inch. Faster in the pan and easier to portion, with all the same marbling. Our most repeat-ordered Wagyu steak.
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
Allow 150–200 g of raw boneless Wagyu per adult. Divide larger cuts between diners.
A thinner steak cooks quickly; have your sides ready before searing.
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