The steakhouse cut at full size, from three countries. Three 12 oz strip steaks: an A5 striploin from Kagoshima, Japan, fullblood Japanese Black at the top of Japan's grading scale; a New York strip from Margaret River in Western Australia, a Tajima-bloodline cross finished 300 days on grain and scored 7 to 9 on the AUS-MEAT marbling scale; and a New York strip from Mishima Reserve, American Wagyu long-fed 25 to 28 months.
Thirty-six ounces is dinner for four to six. Plan on one steak for two people and the A5 for three or four. Cook all three, rest, slice across the grain, plate in three rows and taste in order: America, Australia, Japan.
About this cut
You'd rather have a firm, even bite and clean beef flavor than a ribeye's richness and loose texture.
Moderate · Moderate marbling · Premium price
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Verified • 23 orders
The Striploin steak is delicious! I use to be strictly a ribeye steak person until I experienced A5 Wagyu steaks. It’s been a year now that I’ve been purchasing your steaks and I am shocked at how much I’ve spent! But when you love what you love, I can’t see getting back to any other kind of steaks!
Verified • 3 orders
Loved it. Just the right amount of fat for a NY steak.
Verified • 8 orders
This one was almost too rich, made the mistake of eating it alone. Melts in your mouth like butter. I'll share the next time I get
Verified • 8 orders
Well packed. The presentation box adds prestige to the product. Meat is well marbled and tastes great!
Verified • 2 orders
Very good but too thin. When cooking small pieces, it didn’t have as much flavor as the filet. After slicing wider pieces, the flavor was more perceptible.
The Filet Mignon Flight is a tasting. This one is dinner. We picked the strip because it is the cut most people already know from a steakhouse, so the differences between countries have a familiar baseline. Kagoshima gives you A5 marbling that melts at hand temperature, Margaret River a softer, richer version of a steak you can eat a full portion of, and Mishima Reserve the American answer: a Wagyu-Angus cross fed longer than almost anyone else in the country. One pan, three rows of slices, everyone at the table tastes all three.
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From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
