At Swiss Butchery you can find a premium selection of MB8+ Wagyu imported beef cuts. The Wagyu MB8+ Striploin is a classic cut from the Wagyu - its natural fats and deep rich flavor. With its intense marbling it produces a tender, juicy, naturally enhanced flavor. On top of that, it is packed with omega 3 and 6, and healthier mono-saturated fats. This is no ordinary beef.
Just the facts
- Certified Wagyu
- Marbling MB8+
- Imported from Australia
- Fresh, never frozen
What is Butter Dry Aging?
Dry aging is a traditional method used to improve the flavorand tenderness of beef. During this process, the meat is stored in a controlled environment where it loses moisture, concentrates its flavors, and allows natural enzymes to break down muscle fibers, resulting in a more tender texture.
Butter dry aging takes this process a step further by encasing the meat in a thick layer of butter. This not only seals in moisture but also infuses the beef with a rich, creamy flavor. The butter acts as a barrier, protecting the meat from oxidation while allowing it to age gracefully, developing complex and savory notes that are simply unmatched.
- Cooking Instructions: Your steak will arrive encased in butter. Simply peel off the butter, lightly season the steak with salt, and let it rest in the fridge for 2 hours. Then, heat your pan and sear the steak for 5 minutes on each side. Allow the steak to rest for 10 minutes before indulging in a truly exceptional dining experience.