Tasty Food Affair
Signature Reserve Wagyu 6/7 Beef Striploin Steak
Signature Reserve Wagyu 6/7 Beef Striploin Steak
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Product Information
Signature Reserve is the summit of our beef range — MS6/7 marbling, the grade where wagyu fat becomes the meat itself. The striploin at this score is what high-end Japanese steakhouses plate as their hero cut: a marble of fat so dense it renders into liquid silk the moment it hits the pan, basting the meat from within.
Sourced from Australian wagyu farms with full pedigree traceability. This is special-occasion steak — the cut you cook when the dinner matters, when you want to show someone the difference real wagyu makes.
Cook it gently, eat it slowly, and let the marbling do what only MS6/7 can.
Why This Cut?
• MS6/7 marbling — the grade where wagyu becomes the headline, not the accent
• Striploin's firm structure carries the dense marbling without going soft
• Pedigree-traceable Australian wagyu — special-occasion steak, justified
How To Serve?
• Sear briefly in a dry hot pan — wagyu renders its own fat, no oil needed. Medium-rare maximum
• Slice thin, finish with flaky salt only — let the marbling speak without distraction
• Cut into bite-sized cubes and sear tableside for a wagyu yakiniku centrepiece
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What You're Getting
Weight: 250G
Packaging: 1 Steak, Vacuum Packed
Product State: Raw, Frozen
Serves: 1 - 2
Shelf Life: Guarantee at least 60 days upon receiving
Country Of Origin: Australia
Cooking Methods
Pan-Sear (Recommended Method)
Medium Rare
200G (~2cm thick), 3 to 4 minutes total
Flip every 1 minute
Air Fryer
Medium Rare
200G (~2cm thick), 6 to 7 minutes
Flip at 3.5 minutes
INTERNAL TEMPERATURE TARGETS
Rare at 52°C
Medium-rare at 57°C
Medium at 63°C
Medium well at 66°C
AFTER COOKING
Rest red meat for half the cooking time. The juices need to redistribute or they end up on your plate, not in the meat.
Slice against the grain for tenderness.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.