This is not just a striploin, it’s the perfect meeting point between Wagyu luxury and bold, beefy flavour. The Shimo Grain-Fed Wagyu Striploin delivers outstanding juiciness, deep natural richness, and a clean finish. Sourced from Australia’s Shimo Wagyu program, this steak is grain-fed for optimal marbling, producing a buttery yet structured eating experience.
With a high marble score of 7–8, this striploin holds its own on the skillet or grill. It’s thick, juicy, and consistent, an ideal centrepiece for carnivore, keto, or gourmet steak lovers who demand quality in every bite.
Product Details
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Cut: Boneless Wagyu Striploin
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Marble Score: 7–8 (high-level intramuscular fat)
- Pieces per Carton: 3 pieces
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Weight: 17.10 kg (approx. 5.7 kg each)
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Packaging: Vacuum-sealed and delivered chilled
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Shelf Life: Up to 10 weeks refrigerated
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Diets: Carnivore, Keto, High-Protein, Low-Carb
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Free from: Hormones, antibiotics, artificial preservatives
Why Shimo Wagyu Striploin Stands Out
Shimo Wagyu cattle are raised on open pastures, then grain-finished for over 300 days to develop signature Wagyu marbling. The striploin, taken from the short loin of the beast, is prized for its even thickness and rich flavour. Unlike ribeye, it has less external fat but bold beef intensity. And unlike tenderloin, it retains bite and chew, offering a perfect balance.
With a MB 7–8 rating, this cut delivers visible intramuscular fat that melts into the meat while cooking. That marbling turns each slice into a juicy, flavour-rich bite without being greasy.
Flavour Profile & Texture
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Mild buttery notes with subtle Wagyu sweetness
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Firm yet tender bite with a natural grain
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Deep umami richness from aged grain-finish fat
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No gamey or metallic aftertaste, just clean beef flavour
This steak is ideal for carnivore purists who want fat, flavour, and texture in one.
Cooking the Perfect Shimo Striploin
This Wagyu striploin cooks beautifully on cast iron or open flame. The marbling is rich but balanced, so it can be cooked medium-rare or medium without losing structure.
Pan-Sear or BBQ Grill:
- Bring the steak to room temperature (20–30 minutes)
- Season with salt and let sit for 10 minutes
- Sear hot on cast iron or grill (2–3 mins per side)
- Rest 5–8 minutes before slicing against the grain
Reverse Sear:
- Preheat oven to 90–100 °C
- Bake until internal temp reaches 50 °C
- Sear quickly in a hot pan for the crust
- Let rest and serve with beef tallow drizzle
Wagyu striploin needs no marinade, sauces, or gimmicks. Salt and heat do the job.
Nutritional Benefits
Don’t let the marbling fool you. This striploin delivers more than just taste:
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20–25g protein per 100g, supporting muscle repair
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Monounsaturated fats (like oleic acid) for heart and brain health
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Iron, B12, and zinc for energy, hormones, and immune function
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Creatine and CLA are naturally present for strength and recovery
Great for low-carb diets, performance-focused eaters, and clean protein seekers.
Serving Suggestions
- Serve sliced over sautéed mushrooms or marrow bones
- Pair with beef tallow chips or poached eggs for a high-fat meal
- Dice into cubes for Wagyu skewers or meat medleys
- Use as the hero cut on a carnivore platter with lamb or brisket
This is a steak that needs little, its flavour does all the talking.
Who It’s Best For
This Shimo Wagyu striploin is made for:
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Carnivore or keto eaters wanting rich, nutrient-dense cuts
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Steak connoisseurs who appreciate structured Wagyu
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High-protein diets where quality and digestibility matter
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Home chefs who want a no-fuss, no-fail Wagyu steak
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Entertainers looking to impress with restaurant-quality meat
Its balance of fat and flavour suits nearly every dietary style centred around real food.
Ready to Experience the Art of Wagyu?
Bring home the Shimo Grain-Fed Wagyu Ox Striploin MB 7–8, a cut that transforms every meal into a gourmet masterpiece. Order now through Carnivore Society and indulge in the ultimate expression of Australian-raised Wagyu.
