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Kerwee Angus NY Strip Steak
With a shorter feeding program, Kerwee brings you a unique steak worth talking about. Whether treating your friends or enjoying a family dinner after a long day of work, award winning Australian Kerwee is the only steak we reach for.
Kerwee Red NY Strip Steak
High quality beef that is full of flavor and is truly mouthwatering. As an all round crowd-pleaser, this delicious wagyu beef is best served medium-rare.
Kerwee Silver NY Strip Steak
The ultimate high quality beef - tender, and flavorful. Unforgettably tender with the signature Kerwee marbling throughout, this delicious steak will always impress.
Olsson’s Sea Salt Flakes
Striking packaging, yet soft, sweet and delicate sea salt flakes. From unspoiled waters of the Great Australian Bight, Olsson’s brings you completely natural sea salt flakes. No chemicals, no preservatives. Just the taste of the Australian sea. Proudly display this on your kitchen bench or table, and let Olsson’s Sea Salt Flakes take your cooking to new heights.
“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
Recommended Cooking Instructions for Kerwee Wagyu
Follow these instructions to guarantee perfect cooking results every time
Defrosting the meat:
Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.
Preparing the meat:
Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.
It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.
Cooking the meat:
Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.
Resting the meat:
We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.
Slicing / carving the meat:
Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.
Quick Guide to Cooking a Kerwee Steak
Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.
BLUE: 1 minute each side - for caramelization
RARE: 2 - 3 minutes each side. Internal temperature of 117F
MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F
MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F
MEDIUM - WELL: 5 minutes each side. Internal temperature 140F
WELL - DONE: 6 minutes each side. Internal temperature 150F
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