These striploin steaks carry heavier marbling than our dry aged striploins, we recommend you cook on a dry very hot pan and season with rock salt after cooking while resting.
We are currently sourcing our Irish Wagyu X from tom Fahy Co. Clare.
Who use Japanese Black Wagyu genetics as this breed is renowned the world over for producing the very best quality beef.
Their cattle are free range eating grass in the summer and silage in the Winter. Calves are allowed to stay with their mothers and are not weaned prematurely. They are then allowed to grow slowly until 38 months or more. The beef is then aged for 4 weeks before being broken down.