HOW TO PREPARE YOUR WAGYU BEEF STRIPLOIN FOR COOKING

Wagyu Beef Striploin is one of the most popular cuts of meat.

To create the ultimate Wagyu experience, Kimio Osawa, Founder of Osawa Enterprises and Wagyu Master, shares his expert tips on how to cut your striploin for cooking.

What is Striploin?

Also known as Sirloin, Porterhouse or New York Steak, striploin is another meat lover’s favourite.

“Striploin is a very popular cut,” Kimio says.

Cut from the Short Loin, it comes from the spine in the hindquarter and runs from the ribs to the rump.

Every cow has two striploins that sit above the tenderloin.

Since these muscles do not work hard, the meat is tender, lean and juicy.

This makes striploin’s secondary cuts very popular with meat lovers.

“Striploin is an excellent choice if you want to try Wagyu for the first time,” Kimio says.

You can enjoy it as a succulent roast or cut it into juicy sirloin or T-bone steaks.

Wagyu Striploin marbling

Wagyu Striploin is known for being richly marbled.

This dense marbling makes it one of the best cuts of Wagyu beef.

Its large amount of intramuscular fat gives striploin its mouth-watering robust flavour and balanced texture.

Kimio says that the amount of marbling varies depending on which part you buy.

“The most marbled part of striploin is actually in the middle. So, it’s better to buy this part,” Kimio says.

Since it is intensely marbled, striploin is also one of the more expensive cuts of Wagyu beef.

How to cut into Wagyu Striploin Steaks

Ideal for grilling, pan-frying or roasting, Wagyu Beef Striploin can be enjoyed in many different ways.

“There’s plenty you can do with striploins and they are good to eat. They’re perfect for a BBQ dinner or quick meal option,” Kimio says.

But, whilst striploin can be prepared as a roast, it is typically cut into steaks.

“Normally, when you see striploin it is in smaller cuts,” Kimio says.

To prepare your striploin as steaks, start by removing the excess fat.

“If you don’t like too much fat, remove the chewy sinew from the top and in the dimple so it is more tender,” Kimio says.

Next, cut your striploin into steaks and remove any more excess fat from each piece.

“Personally, I don’t like the sinew part, so I usually remove it,” Kimio says.

Then, cook and enjoy your steaks!

Once you’ve tried these tips at home, you’ll be preparing your Striploin like a Wagyu Master in no time!

Click here to order your premium Wagyu Beef Striploin today.