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Kerwee Wagyu Kiwami Rost Biff



  • Weighs approximately 8lb
  • Shipped fresh from Los Angeles
  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Certified free from hormones, growth promotants and GMOs
  • Sustainable family farming in Darling Downs, Queensland Australia
  • Grass fed, then finished on a minimum of 400 days on white grain (no corn)
  • Rost Biff is the Top Sirloin with the cap (colette) removed, also known as the Eye of Rump (with cap removed)
  • Ideal for roasting, slow cook recipes, raw application (tartare, carpaccio) and also can be cut into individual steaks
  • Flat rate shipping for orders of any size within California $29.95 | Outside California $39.95
  • Free Delivery to majority of LA & OC areas - see shipping information below

What People Are Saying

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here


Kerwee Wagyu Kiwami Rost Biff

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”


Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Kerwee Wagyu Kiwami Rost Biff Kerwee Wagyu Kiwami Rost Biff

Nahm Dtok - Grilled Kerwee Beef Thai Salad

Kerwee Wagyu Kiwami Rost Biff Kerwee Wagyu Kiwami Rost Biff

This is a simple and healthy salad for summer. The contrast of fresh and zingy raw salad ingredients pairs perfectly with the subtle wagyu flavor from the Kerwee Kiwami Rost Biff. The Wagyu can be cooked on the grill or pan seared.

Serves 2 substantial dishes OR 4 side dishes


  • 1 x 20oz Kerwee Kiwami Rost Biff Steak
  • 2 Lemongrass Sticks - outer layer removed, thinly sliced
  • 5 Kaffir Lime Leaves
  • 2 Jalapeno Red Chili
  • 2 Shallots
  • 2 cups Fresh Mint
  • 2 cups Fresh Cilantro
  • 2 Cups Thai (Sweet) Basil*


  • 6 tbsp Lime Juice
  • 6 tbsp Fish Sauce
  • 2 tbsp White Sugar
  • 1/2 tsp Chili Flakes

Garnish (Optional)

  • 1/2 cup glutinous rice (or sticky rice)
  • 2 Wedges Green Cabbage or Iceberg Lettuce


  1. Combine the lime juice, fish sauce, white sugar and chili flakes in a bowl. The dressing should be a balanced flavor of salty & sweet - with a kick of spice to your taste. Set aside.
  2. Prepare the garnish. Toast the sticky rice on a non-stick pan on low heat, until the rice turns a golden brown color. The aroma is similar to popcorn. Then, remove from heat and place into a mortar and pestle. Grind into a fine powder, then set aside.
  3. Gently mix all salad ingredients in a bowl, making sure not to bruise the herbs. Put aside.
  4. Ensure the steak is at room temperature. Char grill or pan sear steak to desired doneness - we recommend rare. Allow steak to rest for at least 10 minutes.
  5. Slice steak, then combine together with salad ingredients
  6. Serve with green cabbage or iceberg lettuce
  7. *available at all good Asian markets

Why Choose Kerwee Wagyu

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

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