WAGYU ITALIA Boneless Striploin | Dry-Aged 45 Days

Description

What Sets Wagyu Italia Apart?

Italian Wagyu is the result of years of dedicated genetic selection and exceptional breeding conditions in Northern Italy’s premier regions. Fullblood or Crossbred Wagyu cattle are fed on grain-based feed for over 350 days and raised under slow-farming practices that prioritize animal welfare and sustainable production.

At BeeF ATELIER, our beef matures through dry-aging for 45 days, which enables:

1. precise moisture evaporation,
2. concentration of natural aromatics,
3. breakdown of muscle fibers for enhanced tenderness,
4. and full development of deep umami flavor with notes of hazelnut, butter, and aged fat.

Why Choose It?

1. Premium Wagyu genetics (Fullblood / Crossbred),
2. 45-day dry-aging in BeeF ATELIER’s specialized aging chamber,
3. Italian heritage – ethical, sustainable, tradition-based farming,
4. exceptional marbling score – BMS 6+,
5. premium cuts available for diverse culinary styles and techniques.

Available Cuts:

1. Wagyu Italia Tenderloin
2. The most delicate cut available.
3. Minimal fat content, silky texture, pure umami flavor.
4. Boneless Striploin
5. Perfect balance between juiciness and structure.
6. Ideal for steaks or roasting whole.
7. Ribeye
8. Classic boneless ribeye featuring its signature fat cap and marbling.
9. Maximum juiciness and rich flavor – the ultimate premium steak experience.
10. Porterhouse
11. A T-bone cut combining tenderloin and striploin in one impressive presentation.
12. The showstopper steak for special occasions – flavor that impresses.

Additional information