Striploin, cubed and ready for the skewer. Wagyu doesn’t often show up in a format this straightforward, but this cut makes perfect sense for it. Altair’s 100% grass-fed Wagyu has the fine, even marbling the breed is known for, while its pasture-raised finish brings something different: a deep, full beef flavor that stands up beautifully to high heat and open flame.
Each piece is cut from the New York strip—firm, richly grained, and carrying enough intramuscular fat to render and baste the meat as it cooks. Skewer it, season simply with salt, and put it over the hottest part of the grill. These want a hard sear, a juicy center, and very little fuss.
The cut
Grass-fed Wagyu NY striploin, cut for skewering. Fine marbling, bold beef flavor, and the clean finish that comes from cattle raised on grass.
On the grill
High heat and a quick cook. Get a proper char on the outside while keeping the center warm and pink. Pair with peppers, onions, mushrooms, or zucchini on the same skewer—or grill the beef by itself and let it be the main event.
Ways to serve
Charred kebab platter. Alternate the Wagyu with thick pieces of red onion and sweet pepper, give everything a deep char, then pile it onto a warm platter with flaky salt and torn parsley. As the skewers rest, the rendered beef fat works its way into the vegetables—softening the onions and coating the peppers. Finish with lemon to brighten the whole thing.
Over saffron or herbed rice. Slide the seared beef onto buttery rice with dill and mint folded through. Let the juices run into the grains and add a spoonful of garlicky yogurt on the side. Simple, rich, and much more elaborate-tasting than the effort involved.
Steak tacos with real char. Warm corn tortillas, beef straight from the grill, quick-pickled onions, crema, cilantro, and plenty of lime. The marbling keeps the meat tender even when chopped into smaller pieces.
The big steak salad. Peppery arugula, shaved parmesan, blistered tomatoes, and warm Wagyu laid over the top so the rendered fat becomes part of the dressing. Add good olive oil, lemon, and cracked pepper. Technically a salad, but only technically.
Chimichurri and crusty bread. Serve the skewers straight from the fire with sharp, garlicky chimichurri and torn crusty bread for catching the juices. Nothing needs to compete with the sear.
After the sear
It works just as well off the skewer: over rice, tucked into tacos, or added to a grain bowl with farro, avocado, a soft-boiled egg, and a bright green herb dressing. The warm beef melts into the yolk and turns the whole bowl into something much richer.
1 lb per pack · Altair Grass-Fed Wagyu · NY Strip
A note on the cook: Keep the heat high and take them off sooner than you think. Wagyu with this much marbling is best with a fast, aggressive sear and a center that’s still pink. The one thing you don’t want to do is cook all that tenderness out of it.
