US Wagyu Striploin Steak

US Wagyu Striploin Steak

Select Pieces
/
  • 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 US Wagyu Striploin

  • US wagyu beef (Marble score 7-9)

  • Hormone Free

  • Antibiotic Free

It really doesn’t get much better than this. Our American 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. Our 100% full-blood Black Kuroge Tajima Wagyu bulls are a cross between Japanese Wagyu cattle and Angus beef cattle, improving the flavour and muscle conformation of our striploin. 

The US 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 free from growth hormones and antibiotics, carefully hand-cut, and bridges the gap between the luxurious flavour of a New York Strip and the delicate texture of a Japanese Wagyu cut.

This premium cut, known for its rich beef marbling, succulent texture, and unbeatable tenderness, comes from wagyu cattle responsibly raised on pasture and is grain-fed, ensuring a high-quality, luxurious eating experience. The steaks, available in various thicknesses and weights, are ideal for grilling, pan-searing, or roasting, providing a versatile option for gourmet cooking at home. If you’re curious how grass-fed wagyu compares, our New Zealand wagyu striploin offers a leaner take on the same luxurious cut—still tender, but with a slightly earthier flavor profile.

Goes Great With...

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

Our Preferred Preparation for US Wagyu Strip 

Give this beautiful wagyu striploin a quick pan-sear for a couple of 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 US 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.

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.