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Wagyu Beef: Top Sirloin Steak
$19.99
per lb
American "Wagyu" comes from a 50/50 cross between a pure-bred Wagyu and in our case Black Angus cattle. It has a slightly different flavor, texture, and marbling compared to Japanese Wagyu. It features rich marbling, meaning that streaks of fat exist within the red meat that make it tenderer and moister, while adding flavor. This top sirloin is from the loin region of the cow and is naturally lean with a bold flavor. Perfect for marinating! The price per lb is $19.99 and the average cut (.85 lb) is $16.99. Click on this item to see the full description.
Weight and Price: Weights are available from .71-.98 lbs. The price per lb is $19.99 and the average cut (.85 lb) is $16.99 (listed in the short description). On the day of delivery, our team will select a cut of meat from the designated weight range and charge you accordingly.
Description:Grass fed , antibiotic & hormone locally raised beef. The sirloin steak is cut from the back of the animal. The sirloin cut is a leaner cut of a steak, with high protein and low-fat content. This cut can be grilled, broiled or pan-seared.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: Sirloin Steak withShallot Mustard Sauce is our go to for this cut of beef. It's delicious, quick and easy to prepare!
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.
Description:
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: Sirloin Steak with
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.