Price range: $31.90 through $111.36
All certificates available on request (halal, health, origin)
Wagyu striploin with heavy marbling and a thick fat cap, from Taj, our top house grade. Render the fat, sear it fast, slice it thin.
What it is. The striploin runs along the back behind the rib. Ours is from wagyu cattle, heavily marbled, and sits in Taj, the top of our house grades.
How it eats. Rich and buttery, with a little more bite than ribeye. The fat cap renders crisp and sweet.
How to cook it. Fat side down in a cold pan to render, then a fast sear in its own fat. Score the fat, salt just before, render for 3 minutes, then 60–90 seconds a side. Pull at 50 °C, rest 3 minutes and slice thin against the grain. Fry potatoes in the leftover fat while it rests.
Pack and storage. Arrives cold and vacuum-sealed, in 250 g, 500 g or 1 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.
Where it comes from. Taj is the top of our house grades: our butchers grade every batch on its marbling, not on a label or a country, and only the richest makes Taj. Cut and vacuum-sealed in Beirut, and packed the day it ships.
Start fat side down in a cold pan to render, then a fast sear in its own fat.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults or weakened immunity: choose medium-well or above and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
FreshFrozen 
FreshFrozen 
FreshFrozen We don’t make them. We enforce them.
Rest your meat. Yes, even when you’re starving. Especially then.
Salt early, salt often. Timid seasoning is a quiet cry for help.
Ketchup on a dry-aged ribeye is your legal right. We’ll be over here, weeping softly.
Medium-well is a phase. We believe in you.
The first slice belongs to the cook. That’s physics, not favouritism.
If the grill isn’t smoking, neither is your reputation.
Charcoal, then patience. The rush is the only thing that ruins a barbecue.
Room temperature before the pan. Cold steak is a cry for help.
Pat it dry. Water is the sworn enemy of a good crust.
One flip. You’re searing a steak, not fluffing a pillow.
Season the board too — the resting juices are free sauce.
Buy the good cut once. Regret the cheap one twice.
A sharp knife is a safe knife. Dull ones do the damage.
Let it rest longer than you think. Patience tastes better.