
Kostenloser Versand ab 199€

Safely frozen for your desired delivery date

Collection from the farm shop is possible
Shipping is free for orders over €199 ; otherwise, it's €12.90 (up to €199) or €29.90 (up to €100). Express shipping is available throughout the EU, with your order delivered frozen in sustainable insulated packaging with dry ice. Delivery takes 1–2 days; you can select your preferred delivery date in the shopping cart.
Once your parcel has been shipped via DHL Express , you will receive a separate email from DHL Express . You can easily grant permission to leave the parcel in a safe place via this email, if desired. A delivery release authorization for DHL Standard does not automatically apply to DHL Express and must therefore be granted separately .
Braising / Sous Vide
We have never had a better meat for classic ossobuco. Juicy, tender and most importantly a great flavor. We wouldn't want to use any other meat for it.
One of the best, if not the best, ossobuco alla Milanese I have managed.
We tried our hand at the Asian ossobucco today. Instead of Dutch Oven, we used a Weber gas grill with wok insert.
It's quite a great recipe and a different taste as you usually know the classic version. If you think "leg slice is leg slice" you will be proven wrong. The meat was incredibly tender after two hours and yet still juicy. All together a very nice cooking experience and we are thrilled.
We would reduce the amount of soy sauce a little next time at most, otherwise thank you for the great meat and the very nice recipe.
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Place the vacuum-packed Wagyu beef in the refrigerator one day before preparation. Allow it to come to room temperature one hour before grilling.
Preheat your pan or grill thoroughly. For a nice crust, we recommend a plancha (instead of a grill rack). Oil or clarified butter is not needed, as enough fat will render out during searing. Grill your steak as hot as possible, but for as short a time as possible. Turn the steak after 1-2 minutes.
Once the steak has reached the desired level of browning, remove it from the pan /grill. After a 2-3 minute rest, place the steak over indirect heat. Cook the steak, turning it frequently, until it reaches the desired internal temperature (52-54°C).
Tip: Use a good meat thermometer ; this is the only way to ensure you achieve the perfect level of doneness. After cooking, let the steak rest for 2-3 minutes. Then season the steak with coarse salt flakes . A good steak needs nothing more!
From raising to marketing, we handle everything ourselves. With the highest standards of animal welfare, respect, and care, we produce unique Wagyu beef. Our passion pays off: in 2025/26, we were once again awarded gold at the Wagyu Meat Contest – for the best Wagyu beef in Germany!