Lake Preston - Australian - Striploin. MB8/9 Grain-Fed [ Taste Of Australia Promotion ]

Hand Crafted Precision Trimmed | Maximum Yield & Value

Why Buy Lake Preston Wagyu?
350–450 Day Long-Fed: Raised on over 100,000 acres of pristine Western Australian coastal pasture before entering a long-term grain-feeding program. That extended feeding timeline is what builds the exceptionally dense, uniform intramuscular fat.


True MB 8/9 Peak Grading: Reaching the upper limit of Australian Wagyu marbling. Delivers the rich, buttery texture and deep beefiness you expect from elite Wagyu without feeling slick or greasy.

Hand-Trimmed Efficiency: We trim the thick, heavy exterior fat cap down to a clean, usable layer before portioning. You get zero wasted weight and pure center-cut steak.

Available in whole slabs or cut-to-order steaks. Vacuum-sealed for maximum freshness.

How to Cook an MB 8/9 Wagyu Striploin
Because this cut carries intense internal marbling, it requires a hot sear and gentle rendering rather than low, slow cooking.
Prep & Season:
Bring the steak to room temperature 30 minutes before cooking.
Pat dry with paper towels and season generously with coarse sea salt.
High-Heat Sear:
Heat a cast-iron skillet or heavy stainless steel pan over high heat until smoking.
Do not add oil. The steak has more than enough natural fat to grease the pan.
Sear for 1.5 to 2 minutes per side to develop a deep, dark brown crust.
Render the fat edge:
Use tongs to turn the steak on its side, holding the trimmed edge cap directly against the pan for 30–45 seconds to render and crisp the outer fat.
Rest:
Target Medium-Rare (52°C–54°C / 125°F–130°F). At this temperature, the internal fat melts completely into the meat fibers.
Rest the steak on a warm board for 5–7 minutes before slicing against the grain. Serve with flake salt and coarse black pepper.