What is Australian Wagyu striploin?
Australian wagyu striploin is the strip section of the loin, known for a clean grain, a bold beef flavor, and a fat cap along one side. Compared to ribeye, striploin has less internal fat and a more structured bite. That makes it ideal if you want Wagyu tenderness without the softer “melt” feel of a ribeye.
Australian Wagyu striploin vs ribeye vs filet
- Striploin: balanced, steak-like bite, strong flavor, easy to slice and share
- Ribeye: richer, softer texture, more internal marbling
- Filet: most tender, mild flavor, best for simple sear + butter finish
If you are new to Wagyu, striploin is usually the easiest cut to cook consistently.
How to cook Australian Wagyu striploin
Striploin rewards high heat and a short finish.
- Thaw in the fridge overnight (sealed).
- Pat dry and salt well.
- Sear hard in cast iron or on a hot grill.
- Finish to medium-rare, rest, then slice against the grain.
Grill tip: use two-zone heat. Wagyu fat renders fast and can flare.
Temperature guide
Most people like australian wagyu striploin best around medium-rare.
- Pull at 125-130F, rest 8-10 minutes
- Slice against the grain
Fat cap tips
Do not trim it off. Render it.
- Start with the fat side down for 30-60 seconds to brown it
- Then sear flat sides for crust
That fat edge is a big part of what makes australian wagyu striploin worth buying.
Thawing and storage
- Best: fridge thaw overnight on a tray
- Faster: cold-water bath while sealed, change water every 30 minutes
- Avoid hot water and microwaving because the edges start cooking first
