Frozen Wagyu M6-7 Club Steaks 2 X 1 KG
A triangular strip steak with an L-shaped bone, club steak comes from the smaller front part of the short loin, nearest the rib. The juicy, well-marbled meat of a club steak is the same section of strip steak you find on a T-bone or porterhouse, but the club steak does not contain any portion of tenderloin. The steak should be within +/- 10% of the advertised weight, please contract us if the variance is more.
- At 1 Kg per piece, these are huge steaks. Defrost in your fridge overnight then allow to get to room temperature for at least 2 hours.
- Season with plenty of salt & pepper, sear in a hot pan for 2 minutes on each side then roast in a hot oven (180 C) for 10 - 15 minutes.
- Rest for a further 15 minutes then carve off of the bone and slice each piece and arrange back around the bone.
You will find it to have a buttery, rich and full flavor with exquisite marbling – reflecting the grass and grain diet of the cattle. The beef is completely free of hormone growth promotants and antibiotics.
It is the finest quality hand-selected, wholesome Wagyu beef that have been fed on a diet of grass and then finished on natural grains for 300 - 350 days from Full Blood Wagyu cattle making it tender and supremely rich in flavor. The beef is processed in our own factories with full traceability throughout the entire supply process.
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“I am really impressed with the Argyle Wagyu Ribeye. The flavor and texture of the beef is top notch. For 2kg of beef I paid what if usually pay for 2 quality steaks at a high end supermarket. The value is second to none in Hong Kong! Couldn’t recommend this product enough.
Great value for melt in your mouth flavourful Aussie wagyu beef. Medium rare, very light pepper corn and brandy sauce, kids and the missus loved it! For the price I was very pleasantly surprised, will order again.
Had my first rib eye from you today- it was bloody brilliant and knocked socks off anything else I’ve had here (Jason’s/great/ bones blades) . I think 2 kg of meat can look daunting to some on line but if you think half set aside for a Sunday roast and vac the rest into steaks it’s much easier to consider . Thanks again superb quality G”