Robust & Succulent
Lone Mountain is proud to offer Robbins Island Wagyu from way, way, way down under! Robbins Island beef is reared in the beautiful and clean pastures of Tasmania. The environment is so pristine and salt swept, that it really stands alone as a terroir. The rich beefy flavor is a result of the environment, careful grain finishing and incredible management from the Hammond family. The Hammonds are Australian Wagyu pioneers and leaders. We are excited to share the NY Strip and Ribeye from Robbins Island exhibiting the fine marbling you have come to expect from Lone Mountain with the terroir of Tasmania’s wind swept coastlines. Rich. Robust. Refined. Delish…
- Order includes 2 boneless Strip steaks & 2 boneless Ribeye Steaks
- Average weight of each Strip steak is around 12 ounces and 1-1.5” thick. Average weight of each Ribeye steak is around 16 ounces and 1-1.5” thick
- Product of Australia
- Ships frozen in individual vacuum sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in the cattle, weight/size of actual product may vary.
Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance). We also suggest bringing thawed steaks to room temperature for 30 minutes or so.
We always recommend cooking Wagyu strip steak to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait.
Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email email@example.com with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.