WAGYU BARBECUE CUT / 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.

Grill / Pan / 800 degrees / Raw (Beef Tartare)

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come 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 out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, 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 achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

This high-quality, dry-aged steak is cut from the rump and offers a unique taste experience. Enjoy premium Wagyu beef directly from the farm. You can purchase the Wagyu steak and then grill or pan-fry it to create a delicious Wagyu beef steak. We ship the Wagyu beef steak to your home via express delivery.

We also have valuable tips and recipes so you can easily prepare the best beef steak at home. To perfectly enjoy the buttery flavor and exceptional meat quality of Wagyu arm roast or round steaks, you should only sear the steak to an internal 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 ribeye or rump steak, Wagyu arm roast or beef steak has a finer and lighter marbling. This makes this Wagyu beef cut also ideal for Wagyu tartare.

Our Wagyu beef steak selection includes the Fullblood Wagyu Armroast, 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 armroast has more marbling. In Germany, the armroast cut is also known as the "thick rump steak."

Wagyu beef steak also includes the Wagyu round steak. Also known as the top round steak, this cut comes from the rump of the Wagyu cow. Similar to the arm roast steak, the meat is very fine-grained and is excellent for cooking as a minute steak.