The Pure Bred Wagyu Striploin Steak Is This Season's Christmas Table Must Have

Ever wondered about the difference between ordering a Striploin Steak and a Rib eye Steak?

When it comes to Wagyu Beef, the Striploin for me is the way to go. It has the right balance of fat marbling to meat ratio giving both a tender and even finish. Wagyu Rib-eye steaks are buttery and have more fat marbling. I just like mine more meaty with a nice bite when it comes to Wagyu steaks. When it comes to pure Black Angus steaks, I still prefer the Rib-eye cut.

Recently, I have been raving about Rangers Valley – one of the world’s most respected premium marbled beef producers of Black Angus and Wagyu from Australia. I have been so used to cooking US steaks, and I decided to give Australian meats a shot.

The steaks from Rangers Valley definitely tops my premium steak list. The Black Onyx Rib Eye is very tender and flavorful and is equivalent to prime grade Rib eye steaks. It has a marble score of 3+ and is raised and grain fed for 270 days. It is possibly one of the best I have ever tasted.

Australian Pure Bred Infinite Wagyu Striploin is my winning choice for my Christmas table. Definitely one third the price of Purebred Japanese Miyazaki A5 Wagyu beef in the market, this Wagyu steak definitely has that melt in your mouth flavor, amazing balance of texture and the umami taste you are looking for. Slowly fed for 360+ days, this is the gold standard for me.

A great range of Rangers Valley steaks- Black Market with a marble score of 5+ Black Angus, Black Onyx with purebred Black Angus cattle, WX Crossbreed Wagyu and Black Angus for a meatier Wagyu flavor, and Infinite Pure bred Wagyu steaks are all available at FROZENMNL.COM and are delivered to you for free until the New Year.

Get it here: https://bit.ly/3sk4QNv