WAGYU BEEF STEAK

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

This high-quality dry-aged steak is cut from the beef round and offers a unique taste experience. You'll enjoy premium Wagyu beef directly from the farm. You can buy the Wagyu steak and then grill or pan-fry it as a delicious Wagyu beef steak. We ship the Wagyu beef steak to your home via express delivery.

Additionally, we have valuable tips and recipes so you can easily prepare the best beef steak at home. To perfectly enjoy the buttery note and exceptional meat quality of the Wagyu arm roast steak or round steak, you should only sear the steak to a core temperature of 54 degrees Celsius. The high quality of the meat ensures that it retains its juicy texture and cooks evenly even at high temperatures.

Compared to the ribeye steak or rump steak, the Wagyu arm roast steak or beef steak has a finer and lighter marbling. This Wagyu beef cut is therefore also excellent for Wagyu tartare.

Our Wagyu beef steak includes the fullblood Wagyu arm roast, a classic "US cut." In America, this cut is also known as "chuck arm roast" or "ranch steak." Compared to the Wagyu sirloin steak, the arm roast steak has more marbling. In Germany, the arm roast cut is also known as "thick chuck piece."

The Wagyu beef steak also includes the Wagyu round steak. Also known as the "nut cover" or "top round steak," the meat is cut from the shell of the Wagyu beef. As with the arm roast steak, the meat is also very fine-grained and is ideal as a minute steak.

Grill / Pan / 800 Degrees / Raw (Tatar)

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen counter to bring it to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render during searing. Sear your steaks as hot, but also as briefly, as possible. Turn the steak regularly, about every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the direct heat and place them on the grill in the indirect heat. Finish cooking the steaks on the grill at about 120°C until the desired core temperature is reached.

For the best possible taste experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you reach the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.