Wagyu Beef, Blackmore 100% Wagyu New York Strip Steaks

Enjoy these extraordinary 100% Wagyu Beef New York Strip steaks for an unforgettable dinner for two. Blackmore Wagyu Beef is undisputedly the highest quality Wagyu Beef produced outside of Japan and rivals even the best quality brands produced in Japan. The Blackmore brand is favored by top restaurants in North America, Asia, Europe and Australia. This exceptional Wagyu Beef comes from 100% Fullblood Wagyu cattle from the best available bloodlines. Born and raised in Australia without antibiotics or added hormones and fattened using a secret feed program that is 25% longer than other Wagyu beef programs.

Blackmore Wagyu Beef has intense flavor that lingers on the palate and a uniquely tender texture that comes from a remarkable marbling score of 9 and higher. The heavy marbling in Wagyu beef, which is described as ‘an intra-muscular deposit of energy in a lace-like lattice’, has been found to contain monounsaturated fats. Research has shown that the monounsaturated fats in Wagyu can assist in reducing cholesterol levels in the body. The marbling is also the reason for the unique flavour, texture and moisture of Wagyu beef. The monounsaturated fatty acids have a very low melting point (less than 7 degrees Celsius), which means that the beef literally “melts in your mouth”. “We have just completed a blind test between Blackmore Wagyu Beef and Japanese supplied Wagyu, and I am pleased to tell you that we had a difficult time telling them apart. Bravo!!” Thomas Keller, French Laundry, USA

Blackmore 100% Wagyu Beef ships frozen in a styrofoam box with gel ice. The freshness and integrity of the meat is preserved in the freezing and thawing process because of its high fat content. Once thawed, the steaks should be consumed within a week. Bring to room temperature before cooking. Grill over open flames or in a preheated cast iron skillet. Wagyu beef should never be cooked more than medium rare. Ideally, the beef should be cooked so that the outside is crispy and the inside is rare, almost raw. WARNING: Prolonged exposure to heat will melt the fat in the meat's internal structure, resulting in a dry piece of meat.

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