Iwate A5 Wagyu California Cut Striploin Medallions
- Always cut-to-order by an artisanal butcher
- Free delivery on orders over $250
Why this Cut Stands Out
Our Iwate Wagyu beef striploin comes from full-blood Kuroge Washu cattle raised in the pristine northern prefecture of Iwate, a region known for pure mountain water, fertile farmland, and multi-generational small-herd farming. These conditions consistently produce some of Japan’s most exceptional Wagyu.
Known for its balance of tenderness and rich umami depth, this striploin showcases the region’s signature shimofuri marbling: fine, frost-like fat that melts into the meat for extraordinary flavour. Each bite is the perfect balance of buttery softness and bold, steakhouse flavour, making Iwate Wagyu striploin one of the most sought-after cuts among chefs and home cooks.
Quick Facts & What You’re Getting
- Origin: Raised in Iwate Prefecture, Japan, a region celebrated for world-class Wagyu.
- Breed: 100% full-blood Kuroge Washu, born and raised within Iwate under strict certification.
- Marbling:Shimofuri (frost-like) marbling that renders into buttery tenderness and deep umami flavour.
- Taste & Texture: A perfect balance of rich beefiness and melt-in-your-mouth luxury.
- Farming Standards: No growth hormones or animal-by-product feed; fully traceable, small-herd, and sustainably raised.
Best Cooking Methods Explained
Iwate Wagyu striploin shines with simple preparation that lets the marbling do most of the work. Follow these steps to create a flawless crust, juicy centre, and that signature Wagyu melt:
- Bring to room temperature: Remove the striploin from the fridge 30–40 minutes before cooking so it sears evenly.
- Season lightly: Pat dry, then season with sea salt and freshly cracked pepper.
- Preheat your pan or grill: Heat a cast-iron skillet over medium-high or preheat your grill to an even heat.
- Add minimal fat (if needed): The steak will render its own Wagyu fat; add only a touch of neutral oil if your pan seems too dry at the start.
- Sear for a golden crust: Cook for 2–3 minutes per side, turning as needed to develop deep browning.
- Baste for richness: Add butter, garlic, and herbs during the final minute and spoon the infused butter over the steak.
- Check the temperature: Aim for 50–52°C for rare or 54°C for medium-rare to preserve the striploin’s delicate texture.
- Rest before slicing: Let the steak rest for 5–10 minutes so the juices settle, then slice and serve immediately.
Serving Suggestions & Pairing Menu
With its rich umami depth and buttery marbling, Iwate Wagyu striploin pairs beautifully with sides that enhance its flavour without overpowering it. These pairings create a balanced, steakhouse-quality meal that lets the Wagyu shine:
- Crispy Tallow Potatoes: Golden, savoury, and deeply satisfying, their richness mirrors the Wagyu’s natural marbling for a perfect bite.
- Steak Caesar Salad: Crisp romaine, creamy dressing, and shaved parmesan offer a refreshing counterpoint to the striploin’s tenderness.
- Charred Broccolini with Lemon: Lightly smoky with a bright finish, it adds a fresh, vibrant contrast to the steak’s buttery texture.
- Creamy Parmesan Polenta: Smooth and comforting, it creates a warm, velvety base that pairs effortlessly with Wagyu’s luxurious flavour.
Packaging, Shipping & Storage Info
- Prepared and portioned the same day your order is fulfilled
- Vacuum-sealed to preserve marbling, tenderness, and moisture during transit
- Packed in insulated boxes to maintain a safe, consistent chill from our butcher shop to your home
- Quick next-day delivery across Toronto and the GTA
- Store in the fridge in its sealed package for up to 3 days, or freeze upon arrival to maintain premium quality for longer
Choose Between Cuts & Sizes
Got Questions? We’ve Answered Them
How does striploin compare to tenderloin and ribeye in flavour?
Striploin sits right between the two: richer and beefier than tenderloin, but slightly leaner and more structured than ribeye. It’s the perfect balance of buttery tenderness and bold steakhouse flavour.
What thickness and weight options are offered for striploin?
We offer our Iwate Wagyu striploin in a range of thicknesses and weights, so you can choose the cut that fits your cooking style, whether you prefer a classic steakhouse portion or a thicker, reverse-sear-friendly cut.
What sear and rest times yield the best crust and juiciness?
A 2–3 minute sear per side over medium-high heat creates a deep, golden crust while keeping the centre tender and rosy. Rest the steak for 5–10 minutes to allow the juices to redistribute for the best flavour and tenderness.
Can I grill striploin directly or should I use a cast-iron skillet?
Both methods work beautifully: striploin grills well thanks to its marbling, but a cast-iron skillet offers more control and a more consistent crust.