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Jade Pure Wagyu pure-bred pedigree wagyu is a world-renowned delicacy. Each precious Jade Pure Wagyu animal is raised in a select and elite herd, in the pristine grasslands of the Western Downs of Queensland. This prized and resource-rich area of Australia is known to produce some of the finest meat in the world.

ade Pure Wagyu is DNA verified, using pure-bred Japanese genetics. Every piece of Jade Wagyu is traceable, with each animal carefully raised and monitored throughout its entire lifecycle.

A world-renowned delicacy, the luxurious Jade Pure Wagyu is highly sought-after, presenting a precious, limited-supply product for the most discerning diners.

Jade Pure Wagyu’s incredibly complex yet delicate flavours, that blend perfectly to deliver a superior eating experience. What does Halve means? Simple, a whole striploin cut in 2 pieces. Enjoy this maginificent piece of meat and cut it the way you want it.

Origin: Australia.
Marbling: BMS 8-9.
Breed: Fullblood.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 8-9 LB avg Each.
Description: Halve Loin; Untrimmed
Packaging: Wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Sous Vide & Cast Iron Sear

Step-by-Step:

Prep: Season the striploin half lightly with kosher salt. Optionally add garlic, rosemary, or thyme.
Vacuum Seal: Place in a vacuum-sealed bag.
Sous Vide: Cook at 129°F (54°C) for 2 to 3 hours for medium-rare.
Sear: Remove from bag, pat dry, and sear in a hot cast iron skillet with a touch of high-smoke-point oil for 60 seconds per side.
Rest & Slice: Let rest for 5 minutes. Slice against the grain.

Serving Suggestion:
Serve with roasted garlic mashed potatoes and a drizzle of red wine reduction.

Method 2: Reverse Sear in Oven & Grill

Step-by-Step:

Prep: Season generously with salt and cracked pepper. Let sit at room temperature for 30 minutes.
Slow Roast: Place on a wire rack over a baking sheet. Roast at 250°F (120°C) until internal temp reaches 120°F (49°C).
Sear: Transfer to a hot grill or skillet and sear each side for 1–2 minutes until a golden crust forms.
Rest & Slice: Rest for 10 minutes before slicing.

Serving Suggestion:
Pair with grilled asparagus and a side of truffle butter.