Kerwee Wagyu Top Sirloin | Shop | Terra Mare Prime
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Kerwee Wagyu Top Sirloin

Fresh & Frozen


  • Kerwee Wagyu Beef available as 10oz steaks, 2lb Brochette (diced), and 8lb fresh/frozen Rost Biff
  • Brochette (pieces) is ideal for kabobs or stews
  • Rost Biff is the Top Sirloin with the cap (colette) removed, also known as the Eye of Rump (with cap removed)
  • Rost Biff is ideal for roasting, slow cook recipes, raw application (tartare, carpaccio) and also can be cut into individual steaks
  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Certified free from hormones, growth promotants and GMOs
  • Shipped fresh and frozen from Los Angeles

What People Are Saying

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1 total reviews
  • avatar

    Jonathan steffany

    on November 11, 2020

    This is an excellent way to enjoy a very high grade wagyu and an everyday price . If you cut this to groups steaks you are sure to wow your guests. This also makes excellent tartare, carpaccio and a number of other dishes .

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 Top Sirloin

“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 Top Sirloin Kerwee Wagyu Top Sirloin

Kerwee Kiwami 8+ Steak Tartare

Kerwee Wagyu Top Sirloin Kerwee Wagyu Top Sirloin


  • Kerwee Kiwmai Rost biff portion (small dice)
  • 2 tsp capers, diced
  • 2 tsp cornichons, finely diced
  • 1 tsp red shallot, finely diced
  • Olsson’s Grey Mineral Salt, to taste
  • Ground black pepper, to taste
  • Tabasco, 3-5 drops or personal preference


  • 800g tomato ketchup
  • 100g Worcestershire sauce
  • 100g Dijon mustard



  • Crackers / crostini


  1. Ensure meat is defrosted the day before use.
  2. Mix all dressing ingredients in a bowl and set aside.
  3. Cut the meat into thin strips (against the grain) and then again to create small cubes (dice).
  4. In the same bowl, add the cornichons, capers, shallots, tabasco, salt and pepper and mix gently until combined. Add two tablespoons of the dressing into the bowl, and stir until combined. Add more dressing as desired.
  5. Using a round food mold, heap the meat and dressing mixture in the middle to create a circular mountain of tartare. Carefully remove the mould, and finish with a teaspoon of Yarra Valley Caviar on top with a sprinkle of chives.
  6. Serve immediately alongside a side of crackers or crostini.

Nahm Dtok - Grilled Kerwee Beef Thai Salad

Kerwee Wagyu Top Sirloin Kerwee Wagyu Top Sirloin

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

Moroccan Kiwami Wagyu Kabobs

Kerwee Wagyu Top Sirloin Kerwee Wagyu Top Sirloin


  • 2.2lbs Kerwee Kiwami 8+ Dice, defrosted
  • 4 tbsp lemon juice
  • 3 cloves garlic, minced
  • 6 tbsp olive oil
  • 1 tbsp coriander seeds, ground
  • 2 tsp cumin seeds, ground
  • 1/4 tsp cinnamon, ground
  • 2 tsp salt
  • 1 tsp chili flakes


  • 2 cups thick Greek Yoghurt, plain
  • 1/2 cucumber, grated
  • 2 tsp dilled, chopped
  • 1 tsp salt
  • 2 tsp lemon juice


  • Bamboo skewers/metal skewers


  1. Mix tzatziki ingredients in a bowl, and refrigerate until serving.
  2. Mix all meat marinade ingredients together. Stir until the salt has dissolved. Then add the beef and mix until completely combined.
  3. Refrigerate and mix every 20 minutes to continue marinating. Do this process for at least 2 hours for maximum flavor.
  4. Bring to room temperature before grilling - at least 30 minutes.
  5. If using bamboo skewers, soak in water while meat is coming to room temperature. This ensure the skewers won’t burn during the cooking process.
  6. On a hot grill, cook skewered meat for 3-4 minutes each side (for medium rare).
  7. Carefully remove meat from skewers and serve immediately.

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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