More Information
Price ₱ 3,095 per Kilo
Farmer Snake River Farms
Package Type 6 slices
Total Pack Weight 2.10 KG
Total Pack Price ₱ 6,499

*for sliced orders, slices are individually vacuum-packed

In stock
Wagyu Striploin (Sliced)

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Wagyu Striploin (Sliced)

  • Farmer: Snake River Farms
    • Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and is featured in a number of Michelin-starred restaurants. They carefully manage how their Wagyu/Angus cattle and Berkshire hogs are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef and Kurobuta Pork the finest meats available.
  • Know Your Steak
    • Wagyu beef‘s striploin is considered as one of the most desirable meats in the world because of its intense marbling that produces a luxurious beef flavor that has a firm yet tender texture. Strip loin is also the source of the New York strip that is boneless and is very rich in meat.
  • Cooking Tip
    • To see whether a beef has good marbling, check if there are little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks. A good layer of creamy-white fat around the top of the strip loin steak is essential.
  • Best Way To Cook
    • Roasting, Grilling, Pan-searing.
  • Wine Pairing
    • You can never go wrong with a Nebbiolo wine when paired with a Wagyu steak. The tannin of the nebbiolo will be attracted to the high fat content in the Wagyu. Try Elvio Cogno, Vigna Elena Barolo 2007.

    Grilled Wagyu Striploin with Truffled Dauphine 
    Potatoes and Horseradish-Crème Fraîche



    • 1 1½–2-inch bone-in rib eye (about 2 pounds)
    • 2 teaspoon kosher salt, divided
    • 1 teaspoon coarsely ground black pepper
    • Coarse sea salt

    Truffled dauphine potatoes:

    • 1 cup of water
    • 1/2 cup of unsalted butter
    • 1 cup of all-purpose flour
    • 4 large eggs
    • 1 tsp salt
    • 2.5 lb of peeled Yukon potatoes
    • 2 tbsp white truffle oil (optional)
    • 3 tbsp of Oregon white truffle shavings
    • sea salt to taste
    • 3 cups of Panko breadcrumbs

    Root vegetables:

    • 2 carrots, peeled and diced
    • 2 parsnips, peeled and diced
    • 3 turnips, peeled and sliced
    • 2 rutabagas, peeled and sliced
    • 5 cloves of garlic
    • 6 sprigs of thyme
    • 3 tbsp olive oil
    • salt and pepper to taste

    Horseradish-crème fraîche:

    • 1 cup crème fraîche
    • 2 tsp freshly grated horseradish
    • (prepared horseradish is optional)
    • sea salt and fresh cracked pepper
    • Directions
    • Serves: 6–8



    Allow the grill to come up to high heat. Season the steaks with sea salt and fresh cracked pepper. Lightly dab a folded paper towel with the canola oil. Very quickly brush the grates on the grill so the meat does not stick. Be very careful when doing so.

    You can always rub the canola onto the steak, but be careful not to remove the seasoning. Place the seasoned steaks on the grill. Try to avoid placing them directly over the flames. This will help eliminate the taste of carbon from flare-ups. Grill the steaks to your desired doneness. Let rest for five minutes before serving. Resting allows the internal juices to relax and not be so volatile. It also helps to prevent the meat from drying out as quickly.

    Truffled dauphine potatoes:

    To make the pâte à choux, melt the butter, water, and salt in a medium sauce pot on medium-low heat. Add the flour and stir with a wooden spoon until it no longer sticks to the pan. Transfer the mixture to a mixer and mix on low speed using a whisk attachment. Add the eggs one at a time allowing each egg to fully incorporate before adding the next. Cover, and place in the refrigerator.Boil potatoes in salted water just until tender, then strain. Use a food mill to purée the potatoes into a large bowl. Mix together the potato purée, pâte à choux, truffle oil and truffle shavings. Taste and adjust with salt. Cover the mixture tightly and cool down completely, about one hour in the fridge. Once chilled, spoon a tablespoon at a time into the breadcrumbs. Using your hands, form into shapes of your choosing. Be sure to cover the filling completely with the breadcrumbs. Place the breaded batter into a deep fryer at 350°F until folded brown and fluffy on the inside. Immediately season with salt once they come out of the fryer.

    Root vegetables:

    Place all the ingredients in a bowl and toss until evenly covered. Season with a good amount of salt and pepper. Place the ingredients on a sheet pan and bake in an oven set at 375°F for about half an hour. Remove from the oven once the vegetables are tender, and lightly golden brown. Set aside.


    Wagyu Striploin with Vegemite Cheung Fun


    1 Wagyu striploin, Marble score 8+

    Cheung Fun (rice noodles)*

    • 220 g rice flour
    • 55 g corn starch
    • 1-liter water
    • 20 g black truffle

    Vegemite Soy Sauce

    • 60 ml light soy sauce
    • 60 ml dark soy sauce
    • 40 ml Vegemite
    • 120 ml water
    • 20 g sugar

    Black Truffle Puree

    • 100 g black truffle
    • 35 ml black truffle oil
    • 30 ml water
    • sugar
    • salt


    Sift dry ingredients together. Slowly add the water, mixing as you add. Lastly, add the Black truffle and mix thoroughly. Set batter aside for at least an hour.

    Prepare your steamer. Grease a swiss roll pan or any aluminum tray with oil and pour the batter directly into the pan and steam for 5 minutes. Rest after steaming.*

    Combine all ingredients for the Vegemite Soy Sauce and coat rice noodles. Puree all truffle ingredients together until smooth.

    Sous vide Wagyu striploin to medium rare and serve with the noodles and black truffle puree.

    *If you don’t have a rice sheet cooker, substitute with store bought rice noodles.