2GR Fullblood Wagyu Striploin MB6-7 for 2

2GR Fullblood Wagyu Striploin MB6-7 for 2
2GR Fullblood Wagyu Striploin MB6-7 for 2

2GR Fullblood Wagyu Striploin MB6-7 for 2

Portioning
Regular price Dhs. 416.67
/

2 steak of 300-350 grams each.

The Striploin comes from a muscle that does little work when the animal moves, thus making it tender and flavorful. As with all the primary cuts, striploins are best enjoyed as steaks, but are extremely versatile for any quick cooking dish. Enjoy a firm texture in this cut balanced with delicious marbling.

What does Fullblood Wagyu mean?

Full-blood Wagyu refers to the beef produced from Wagyu cattle who show no evidence of cross-breeding with other breeds and whose pedigree can be traced back to Japan providing 100% Full-Blood Wagyu beef.

About the producer: 2GR by Hancock Agriculture

2GR is currently the only fully integrated Wagyu operation in Australia aside from the abattoir and specialize in fullblood Wagyu beef production of at least MB7 marbling scores. They breed and finish their own cattle unlike other producers that purchase cattle in auctions. 2GR's Wagyu herd is currently over 12,000 head in total, one of the largest herds in Australia.

In Queensland, Hancock Group is currently developing an F1 Wagyu cattle herd across 3,300 hectares of farmland, using its own full-blood genetics along with prime Angus breeders to take advantage of the land held by the Group.

The inspiration behind the 2GR premium Wagyu beef brand dates back more than 100 years to back in the late 1800s when Mrs. Rinehart’s (one of the richest women in Australia) great grandfather had three sons: her grandfather George Hancock, and his two brothers, John and Richard. Mrs. Rinehart’s great grandfather founded the ‘H3B’ brand for cattle and sheep, which stood for Hancock 3 Brothers, named for his sons. Today’s 2GR brand signifies the initials of Gina Rinehart, along with her daughter Ginia Rinehart.

Note: Actual product may be slightly different from image.

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  • Free delivery above 300 dhs across UAE
Cooking Recommendations

- It's really easier than it looks and can be done with any cooking equipment. We have survived many years without having fancy pans or thermometers. Using your senses is a great way to get into the world of steak.

Option 1: The Tent method

- This is the method we first started using when you have a simple pan and nothing else. Simply season your steak on both sides, heat a pan to medium heat until well heated, add a knob of butter and olive oil then sear the steak until you get a nice color. Then flip and cook for half the time you cooked the first side. Transfer to a chopping board and cover with foil for half the time you cooked the whole steak. This is called resting, to allow the steak juices to redistribute. However, you can also just go straight to cutting because you can also mop up the juices as you eat it! Slice the steak against the grain (90 degrees to the muscle fibres) to maximize your eating quality.

Option 2: Traditional searing using a thermometer (best practice!)

For a thick steak, it's hard to know if the middle of the steak is cooked even if both sides look nice and caramelized. This is where thermometers come in. Probe thermometers like the Weber iGrill 2 or Meater are handy because you don't have to keep opening the oven to check the temperature (and risk burning yourself). However, using an instant read thermometer is also useful to confirm the final temperature as sometimes, probe thermometers do overheat and show a higher temperature than actual. Stick the steak in a low oven of 150C after searing on both sides until you get the internal temperature to the doneness you prefer. See chart below for temperature guide.

Option 3: Reverse searing using a thermometer (even better best practice!)

- The reverse sear method was made famous by Kenji Lopez-Alt of Serious Eats and basically reverses the above 2nd option. Traditional searing works fine, but it does cause a grey band of meat where the searing was first done, and the middle of steaks has a very ruby red fleshy look to it. Reverse sear avoids this by first cooking the meat to 10 degrees less than the desired internal temperature, resting it then searing over high heat with aromatics and butter to get a lovely caramelized color. The result is a more consistent cook because the steak is cooked in a low oven and you also don't have to rest steak after searing which is great!

- What to do: heat your oven to 95 to 135C. Insert probe thermometer into your steak. The lower the oven temp, the more consistent the cook, but the longer the steaks will take to get to your desired temperature (10 degrees less than the final cooking temp, see below chart). Once steaks are cooked internally, take out of the oven and rest for at least 10 mins in room temp. Heat a pan to medium heat, then add some olive oil, unsalted butter and your choice of aromatics like herbs and whole garlic. Sear the steaks until you get a lovely caramelized exterior. Transfer to plates and consume immediately.

- This is also a wonderful option to use when you have many guests over, as you can pre-cook the steaks to the desired doneness then simply sear for just a few minutes right before guests are actually ready to eat.

Check out our recipes
Where this meat is from

Queensland, Australia.

Learn more about this producer
Weight

300-350 grams per steak.

Read our Best Meat Practice

Summer hours (June to Aug 2023) 9am to 7pm on Tues to Sun. Resting on Mondays.

We deliver on the same or next day in Abu Dhabi and within 2 days for other emirates and remote areas.

For delivery on the same day in Abu Dhabi, cut-off time is 10am for delivery either at 2pm-6pm or 6pm-10pm.

For next day delivery across the UAE, cut-off time is 3pm for delivery next day either at 6am-10am, 9am-1pm, 2pm-6pm or 6pm-10pm.

Ruwais deliveries are only done on Tues/Thurs/Sat. Orders must be placed by 3pm the day before.

No delivery on Sunday for Fujairah or Umm Al Quwain. For remote areas such as al Ghadeer, please call us to confirm delivery dates and times.

Minimum order requirements

Within Abu Dhabi city from Corniche to Maqta (NOT including Saadiyat Island) - 150 dhs

Everywhere else WITHIN city limits - 300 dhs

**When below minimum order please choose standard shipping at checkout to pay 50 dhs for delivery.

Please organize your menu in advance and order for delivery on the day before you need to prepare or cook your meat, so we can deliver within enough time for you to enjoy your meat experience.

Customers should receive their orders in person or by a representative with access to a cooler/refrigerator to keep meat items in good condition.

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