Wagyu Striploin MB9 Steak

Elite Wagyu Striploin MB9+

The "New York" experience, elevated to the extreme. While the Scotch Fillet is prized for its wild, swirling marbling, the Wagyu Striploin MB9+ (also known as Sirloin or New York Steak) offers a more refined, uniform elegance. At an MB9+ level, the muscle fibers are virtually saturated with fine, lace-like intramuscular fat. This cut delivers a unique sensation: you get the structural "bite" of a classic steakhouse striploin, but with a buttery, umami-rich finish that quite literally melts away.

The Butcher’s Tip: The "Precision Flip" Technique

Because an MB9+ Striploin is so dense with fat, it is prone to flare-ups on a grill. For a world-class result, a heavy cast-iron or stainless steel pan is essential.

The Tempering: Take the steak out of the fridge 30–45 minutes before cooking. If it’s too cold, the center won't reach the "melting point" of the fat before the outside burns.

The No-Oil Rule: The Striploin has a beautiful fat cap and intense internal marbling. You don’t need a drop of oil; the steak will provide its own "liquid gold" within seconds of hitting the pan.

The Flip: Many chefs recommend flipping Wagyu every 30 seconds. This "frequent flip" method ensures the heat penetrates the dense marbling evenly from both sides, melting the fat through the steak without overcooking the edges.

The most important step: Aim for an internal temperature of 52°C–54°C (Medium-Rare). At this temperature, the fat is fully liquid and aromatic, but the meat remains incredibly supple.

Bonus Butcher's Tip: The "Thin-Slice" Degustation

Because MB9+ beef is so incredibly rich, a standard "steak portion" (300g+) can be overwhelming for one person.

The Serving: Try serving the striploin "Tagliata" style. Slice the rested steak into thin, 5mm strips against the grain.

The Seasoning: A simple sprinkle of Maldon sea salt and a tiny dot of freshly grated wasabi or horseradish is all you need. The heat of the wasabi acts as a perfect "cleanser" for the palate against the buttery richness of the beef.

The White Sauce Pair-Up: Creamy Miso & Sake Reduction

Traditional dairy-heavy sauces can sometimes be "too much" for a fatty Wagyu. Instead, create a white-sauce style reduction using Japanese flavors that complement the beef’s umami.

The Base: In the same pan you used for the steak, whisk a tablespoon of white miso paste into 1/2 cup of heavy cream.

The Deglaze: Add a splash of Sake or dry white wine to lift the beef drippings.

The Finish: Simmer for 2 minutes until it coats the back of a spoon. This "White Miso Sauce" is salty, savory, and creamy, providing a sophisticated bridge between the beef and your side dishes.

The Luxury Selection

If you have a taste for the best of the best:

Wagyu Scotch Fillet MB9+: For even more intense marbling and a softer texture.

Diamantina Wagyu Tallow: The perfect fat to use for roasting the ultimate potatoes to serve alongside your Striploin.

This product is sold each with a minimum weight of 300g each.