Boneless Strip Roast
Akaushi/Angus Wagyu
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- Humanely raised
- 100% antibiotic free
- Heritage breeds have more marbling resulting in more tender and juicy meat
For many people, the NY strip is exactly what comes to mind when they think of “steak.” Our Wagyu strip is an incredible version of an all-time classic. Roast whole or cut into steaks before preparing simply with salt, pepper and olive oil. These large-format roasts are sure to impress any steak lover.
Our Heritage Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in the perfect Wagyu.
For a perfect medium rare, cook to an internal temperature of 145 degrees – although most of the chefs in our restaurant network recommend taking Heritage meats out of the oven about ten degrees lower as they will continue to cook while resting. For seasoning, we love to keep it simple and use nothing more than salt, pepper and olive oil.
