Jac Wagyu Striploin MB3+ is sourced from the short loin primal and is recognized for its bold flavor and good marbling. The MB3+ score ensures the perfect balance of Wagyu's signature richness, delivering melt-in-your-mouth tenderness without being excessively fatty - ideal for grilling, pan-searing, or sous vide.
Also known as: New York Striploin, Strip Steak
Key Facts
Jac Wagyu Striploin MB3+ is a flavorful cut from the cow's short loin known for its balance of tenderness and a satisfying strip of fat. Wagyu cattle are prized for their exceptional marbling, which infuses the meat with incredible richness and tenderness. With a marbling score of MB3+, you can expect a moderate level of marbling, enhancing both the flavor and tenderness of the steak compared to traditional beef.
Important Notes:
- Embrace the Marbling: Wagyu striploin's fat content makes it perfect for high-heat cooking for a beautiful sear and melt-in-your-mouth texture.
- Medium-Rare is Ideal: Aim for medium-rare to medium doneness to prevent the Wagyu from becoming tough.
Pan-Searing:
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the striploin for 2-3 minutes per side, or until a deep golden crust forms.
3. Reduce heat to medium and cook for a further few minutes on each side until you reach your desired doneness.
Reverse Sear:
1. Preheat your oven to a low temperature of 100-120°C (225-250°F).
2. Roast the striploin on a wire rack in a baking sheet until it's about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the striploin for 1-2 minutes per side to develop a rich, flavorful crust.
Grilling:
1. Preheat your grill to medium-high heat.
2. Grill the striploin for 3-5 minutes per side, or until nicely charred.
3. Move to indirect heat and continue cooking until your desired doneness.
Tips:
- Thermometer is Key: Use a meat thermometer to ensure accuracy. Aim for medium-rare (54-57°C/130-135°F) or medium (60-63°C/140-145°F)
- Rest, Then Slice: Allow the steak to rest for 5-10 minutes before slicing against the grain for maximum tenderness.
- High Heat = Fast Cooking: The Wagyu's marbling will help keep it moist even with quick cooking times.
Doneness Guide
Important Note: Due to the high marbling of Wagyu, it cooks faster than traditional beef. Be sure to monitor the temperature carefully.
Rare (48-52°C / 120-125°F): Soft texture, very red center. For those who enjoy Wagyu's melt-in-the-mouth richness.
Medium-Rare (54-57°C / 130-135°F): Highly recommended for Wagyu. The perfect balance of tenderness, juiciness, and the buttery flavor Wagyu is known for. Center is bright pink and warm.
Medium (60-63°C / 140-145°F): Slightly firmer texture, light pink center. Still tender and flavorful, but some of the luxurious melt-in-the-mouth feel may be diminished.
Medium-Well (65-68°C / 150-155°F): Pinkish-gray center, noticeably firmer. Not generally recommended for Wagyu unless you truly prefer your steak more cooked through.
Well-Done (Above 68°C / 155°F): Not recommended for Wagyu. The high-fat content can lead to a tough and dry texture at this temperature.
Store & Serve
All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.
Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!
How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.
About the Brand
Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.
