Grass-Fed Tajima Wagyu Beef NY Strip Steak
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DISTINCTIVE QUALITIES: Our New York strip wagyu is the gorgeous result of 100% grass-fed and grass-finished beef and the decadent marbling of traditional Japanese wagyu beef. Good genes, pure grazing conditions, and time all help set the stage for this glorious beef. The result is a gamy, unusually lean, and natural tasting grass fed wagyu that is leaner, and higher in omega-3 fatty acids than grain-fed beef.
What's The Difference Between ‘American Wagyu’ and Tajima Wagyu?
New York strip wagyu, is often confused with ‘American Wagyu’ which is a completely separate entity. New York strip refers to the type of cut of beef, which can be from a cow of any origin.
Our Grass-Fed Tajima Wagyu - New York Strip Steak are harvested humanely and delicately from Australia. Only the highest quality of black cows are selected for these premium cuts of beef.
BEHIND THE PRODUCT: The coasts of Tasmania, Gippsland, and South Australia are where our carefully selected Black Cows freely roam and graze for 30 months. Here, the air is pure and the grass grows in mineral-rich volcanic soils. There is no denying that fat gives steak its flavor, particularly when it's grass fed wagyu beef. All-natural, no additives, preservatives, antibiotics or hormones.
SERVING SUGGESTIONS: Cook grass fed wagyu just as you would any type of premium beef cut – simply remove from the refrigerator a half-hour prior to cooking. Allowing the Tajima strip steak to rest at room temperature makes for an easier and more delicately balanced initial sear.
Generously season with salt and pepper or your prefered seasoning. Make sure to season both the fat cap as well as the siding for a perfectly balanced experience within every bite. Grill or pan-sear in a cast-iron skillet over high heat. For medium-rare, cook until it reaches an internal temperature of 130ºF.
COUNTRY OF ORIGIN: Australia
STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw overnight by refrigeration prior to cooking.