Australian Kobe - Wagyu Boneless Strips
Use Promo Code: 16BURGERS
To receive 16 FREE Gourmet Steak Burgers on orders of $159+. Expires March 27th
- MARBLE SCORE:8-10 (A5)
- WEIGHT:8oz, 12oz
- AGED:4-6 weeks to enhance flavor & tenderness
- PACKAGING:Individually wrapped & vacuum sealed
- Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
- Gift Box:Delivered in a classic black & gold gift box
Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed
A Taste of Tradition
At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.
Wagyu Kobe Steaks
Wagyu (meaning "Japanese Cattle") boneless strips are prized worldwide for their astounding marbling, tenderness and juiciness. While the name "Kobe" is reserved exclusively for Wagyu cattle raised in region of Kobe, Japan - cattle raised in the other areas around the world must be referred to as Wagyu or Kobe-Style. Better than even USDA Prime, these strips are in a class of their own. Guaranteed to please even the most discriminating steak connoisseur, each luscious bite will literally melt in your mouth, as the marbling in a Wagyu steak begins to dissolves at a much lower temperature than common steaks. Wagyu has a flavor, texture and marbling that can't be found in any other meat. Buying wagyu boneless strips online from Chicago Steak Company ensures you're getting the freshest beef available as we flash freeze all our meat to lock in the flavor.
Australian Wagyu History
Although it originates from Japan, Australia is one of the key players in Wagyu beef production globally and hosts the largest population of Wagyu cattle outside of Japan. In 1997, the first five full-blood Japanese cattle were introduced to Australia and today Australian Wagyu beef is sold globally, with nearly 80-90% of produce being exported and only 10-20% sold domestically. Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling that comes from years of careful breeding and the utmost care of premium cattle.
Australia hosts the largest population of Wagyu outside of Japan.
Our Wagyu Boneless Strip Steak is packed with rich marbling and tender texture evenly distributed throughout the steak. Because the fat content of Wagyu Strip Steak begins to liquefy at 65 degrees, lower than other steaks, the steaks taste and feel like melting butter on your tongue. The combination of a buttery texture and a delicate flavor brings a nuance of sweetness unlike any other. Treat yourself and a guest today with the incredible Wagyu Boneless Strip Steak. Checkout the cooking tab above for tips on cooking these delectable steaks Whether it's your colleague or someone you love, treat them to something special by sharing some of our Wagyu Kobe Style Boneless Strips when you want to celebrate! It would be a night you both would never forget and the best way is by doing it together. You're just a few clicks away from choosing a delivery date!
Wagyu New York Strip
Now it's time to celebrate!
Our Wagyu Boneless Strip Steak is packed with rich marbling and tender texture evenly distributed throughout the steak. Because the fat content of Wagyu Strip Steak begins to liquefy at 65 degrees, lower than other steaks, the steaks taste and feel like melting butter on your tongue. The combination of a buttery texture and a delicate flavor brings a nuance of sweetness unlike any other. Treat yourself and a guest today with the incredible Wagyu Boneless Strip Steak. Checkout the cooking tab above for tips on cooking these delectable steaks
Whether it's your colleague or someone you love, treat them to something special by sharing some of our Wagyu Kobe Style Boneless Strips when you want to celebrate! It would be a night you both would never forget and the best way is by doing it together. You're just a few clicks away from choosing a delivery date!
If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.
Season with our signature steak seasoning.
When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.
Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.
Steak Cooking Tips
1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.
2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.
3. Season your steak with salt & pepper or a blended mix to taste.
4. Lightly oil your cooking surface.
5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.
6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.
7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.
8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak.
For more tips on how to cook your steak
SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS
|Thickness||Rare 110° To 120° F||Medium Rare 120° To 130° F||Medium 130° To 140° F|
|1"||5 min First Side
3 min Second Side
|4.5 min EACH SIDE||6 min First Side
4 min Second Side
|1.25"||5 min First Side
4 min Second Side
|5.5 min EACH SIDE||7 min First Side
5 min Second Side
|1.5"||6 min First Side
4 min Second Side
|6 min EACH SIDE||7 min EACH SIDE|
|1.75"||6 min First Side
5 min Second Side
|6.5 min EACH SIDE||8 min First Side
7 min Second Side
|2"||6 min EACH SIDE||7 min EACH SIDE||8 min EACH SIDE|
Filet Mignon Wine Pairing
Although the Filet Mignon is regarded as one of the best cuts of steak you can sink your teeth into, it actually has some of the subtlest flavors of any cut. That’s why it’s important to choose a wine that won’t overpower the filet mignon.
The most ideal pairing for a filet mignon is an Old World aged wine, like Pinot Noir or Port
Packaged with Care
When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page.
Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly.
For more information please see the Shipping Details page