Australian Wagyu 8/9 NY Strip
Exceptional marbling. Deep flavor. Remarkable tenderness.
The New York strip our customers call the best they've ever eaten. BMS 8-9 marbling with a signature fat cap that delivers deep, beefy flavor on every sear.
- Intense Marbling + Fat Cap Edge
- BMS 8-9 Australian Wagyu
- All-Natural, Hormone-Free
BEHIND THE PRODUCT: When a wagyu New York strip is cooked at high heat, the wonderful flavor of its fat is released throughout the cut. This cooking process gives the wagyu New York strip it’s wonderful richness and flavor. A simple meal that is sure to please even the most traditional Australian wagyu beef lovers.
SERVING SUGGESTIONS: For medium-rare, salt, and pepper to taste then grill or pan sear in a cast-iron skillet until the internal temperature of the Australian Wagyu New York strip is 125ºF to 130ºF.
COUNTRY OF ORIGIN: Australia
STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw by refrigeration for 12-18 hours prior to cooking.
Pat dry, season simply with salt, and bring close to room temperature before cooking. Sear over high heat, then finish gently. Rest before slicing against the grain.
GRADE: BMS 8–9
CUT: New York Strip
FEEDING: Grain-fed 500 days
BEST FOR: Marbling and beef flavor in balance
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate promptly after delivery and follow the storage instructions included with your order.
Marbling and beef flavor in balance
The NY strip is the middle ground: more beef-forward than filet, more structured than ribeye, with a signature fat cap that caramelizes beautifully.
What makes Australian Wagyu exceptional
A combination of Wagyu genetics, carefully managed raising programs, extended feeding, and independent marbling assessment creates its signature richness and consistency.
Raised in Australia
Australia is one of the world's leading producers of premium Wagyu, known for traceable herds, high animal-health standards, and consistent grading.
BMS 8–9
Fine intramuscular fat melts as the steak cooks, creating exceptional juiciness, tenderness, and a long buttery finish.
Selected for each cut
Filet, ribeye, strip, picanha, and tomahawk each express marbling differently. Choose based on the balance of tenderness and beefy flavor you prefer.
A better steak in three steps
Australian Wagyu needs less intervention, not more. High heat, careful timing, and a proper rest let the marbling do the work.
Temper & season
Pat the steak dry. Let it lose its refrigerator chill, then season simply with salt so the Wagyu flavor remains the focus.
Sear
Use a very hot heavy pan or grill. Sear to build a deep crust, turning as needed for even browning.
Rest & slice
Rest before slicing so the juices settle. Cut against the grain and finish with flaky salt if desired.
Luxury you can taste in every cut
Exceptional genetics and disciplined raising create unmistakable flavor, tenderness, and consistency.
The marbling
Fine intramuscular fat melts into the steak as it cooks, delivering juiciness and richness without masking the beef.
The balance
Australian Wagyu is prized for combining luxurious Wagyu texture with a clean, deeply beefy finish.
The versatility
Choose filet for tenderness, strip for balance, ribeye for richness, picanha for its signature fat cap, or tomahawk for the centerpiece.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Australian Wagyu cut.
Restaurant-quality Australian Wagyu, delivered cold.
Premium cuts selected for marbling, tenderness, and unforgettable flavor.