Australian Wagyu Striploin Steak

Australian Wagyu Striploin Steak

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

"A cut that gives traditional Wagyu steak a run for its money.”

The Quick Facts on Australian Wagyu Striploin

  • Australian wagyu beef (Marble score 7-9)
  • Halal Certified
  • Hormone Free

It really doesn’t get much better than this. Our Australian Wagyu striploin steaks feature the intense, deep-red color and intramuscular marbling that gives Wagyu its worldwide reputation as the very best steak you can buy.

The Australian Wagyu Striploin Steak offered by The Butcher Shoppe is renowned for its luxurious quality, showcasing a marble score ranging from 7-9. This premium steak is Halal-approved, free from hormones, and carefully hand-cut. 

This premium beef, known for its rich marbling and succulent texture, comes from cattle raised on pasture and is grain-fed, ensuring a high-quality, luxurious eating experience. The steaks, available in various thicknesses, are ideal for grilling, pan-searing, or roasting, providing a versatile option for gourmet cooking at home.

Goes Great With...

Friends and family. Really, keep it simple and share the wealth by slicing your wagyu striploin into bite-sized pieces that everyone can enjoy. It’s that good.

Our Preferred Preparation for Australian Wagyu Strip 

Give this beautiful wagyu striploin a quick pan-sear for a couple minutes on high heat. Season simply but generously with salt and fresh cracked pepper to achieve a mouthwatering outer crust full of flavour and feel.

How It Ships...

Our Australian wagyu striploin steak is cut to order, then immediately vacuum sealed at its freshest, before being sent directly to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.

Other Australian Wagyu Products You May Like 

Australian Wagyu Brisket: Season our Australian Wagyu Brisket with our Newfoundland Sea Salt and stick it in the smoker to elevate its natural richness. Its marbled perfection and delicious fattiness make for an unforgettable dining experience.

Australian Wagyu Tenderloin: Our Australian Wagyu Tenderloin pairs perfectly with roasted vegetables and dry red wine. Pan-fry it in a cast-iron skillet to achieve a deliciously crispy sear on its outer edges.

Australian Wagyu Skirt Steak: Indulge in our hand-selected Australian Wagyu Skirt Steak, aged for over 30 days for unbelievable tenderness. Grill our Skirt Steak, thinly sliced, and pair with pita and grilled vegetables for juicy fajitas. 

Australian Wagyu Porterhouse Steak: Our limited-run Australian Wagyu Porterhouse Steak boasts intense marbling for melt-in-your-mouth tenderness. This premium cut is best enjoyed with a simple preparation — season with salt and pepper and sear to medium-rare perfection.

Australian Wagyu Ribeye Roast (Boneless): To maximize the flavor of our boneless Australian Wagyu Ribeye Roast, season with salt and freshly-ground pepper and roast in the oven until juicy and tender. This mouthwatering cut is best paired with a glass of dry red wine to enhance its robust flavor.

Perfect Pairings for Our Prime Tenderloin

Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

  • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
  • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
  • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
  • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
  • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

How We Craft the Ideal Tenderloin Experience

Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

Bring to room temperature

Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

Season simply

A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

Sear in a hot skillet

Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

Add butter and aromatics

In the last minute, baste with melted butter, garlic, and thyme for extra richness.

Finish to medium-rare

Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

Rest before serving

Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

From Our Butcher’s Counter to Your Kitchen

Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

  • Hand-cut to order and prepared by our butchers the same day it’s packed.
  • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
  • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
  • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
  • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.