Imported from Japan - processed and portioned in a German master factory.
With such a high-quality product, no step should be left to chance. The Imperial Wagyu cattle are raised in the Japanese province of Miyazaki and are slaughtered there. From there they are cooled and flown to Germany in a controlled manner. Further processing is also carried out by trained Japanese master hands. The different cuts are cut in our master workshop and checked for quality and weight. This way we can ensure that you not only receive a perfect product, but also always at least the guaranteed weight of 120g or 150g. The finished cuts are then particularly gently shock-frozen and vacuum-packed in portions into cuts that are about the thickness of a thumb.
Tips and more for the perfect Wagyu.
How to choose Imperial Wagyu to prepare it easily and without risk, while preserving its unique taste and texture and making any dish truly flawless..
1. Defrost the frozen Wagyu gently overnight in the refrigerator in a vacuum bag. If the defrosting time is longer than 12 hours, we recommend removing the meat from the vacuum bag and wrapping it in cling film.
2. Take Wagyu out of the refrigerator about half an hour before preparation - but no longer, as the intramuscular fat begins to melt at room temperature.
3. Remove any meat juices from the steak with kitchen paper
4. Do not prepare Wagyu directly over embers or an open fire, as there is a risk of fat fire due to the high proportion of intramuscular fat
5. Ideally prepare Wagyu on a hot stainless steel plate (teppanyaki grill) or in a good cast iron pan at around 250 degrees
6. Additional fat for frying is not absolutely necessary, as Wagyu itself already has a high fat content
7. For the cuts we supply, which are about thumb-thick, the Wagyu should be fried for around 2-2.5 minutes per side until a nice golden crust has formed
8. Cook the Wagyu in indirect heat (e.g. oven) at 140 degrees until a core temperature of 46-48 degrees (rare).(only applies to thicker Filet Mignon or Chateaubriand cuts)
9. Let the Wagyu steak rest outside the pan for about 3-4 minutes
10. Cut the Wagyu steak into thin slices and season with fleur de sel and possibly a good pepper if desired
11. Served at a 45-50 degree temperatureIf the plate is warmed, the slices stay warm longer
12. As an alternative to salt, you can use a few drops soy sauce or Ponzu can be added over the meat to season it - or, as it is usually served in Japan, Arrange some salt separately on the plate. This means you can season each piece individually.