Wagyu Filetkopf auf weißem Hintergrund, Kobe-Filet, roh, marmoriert, Wagyutatar aus Filetkopf zubereitet, Rindfleisch roh serviert, Filetkopf online kaufen
Deutscher Wagyu Fleischcontest 2021, Natinaler Champion, Wagyu bis 40 Monate, Wagyu Sauerland
Wagyu Filetkopf auf weißem Hintergrund, Kobe-Filet, roh, marmoriert, Wagyutatar aus Filetkopf zubereitet, Rindfleisch roh serviert, Filetkopf online kaufen
Deutscher Wagyu Fleischcontest 2021, Natinaler Champion, Wagyu bis 40 Monate, Wagyu Sauerland

WAGYU FILLET HEAD

€130,79
€29,06/100 g
Tax included. Shipping calculated at checkout.
Weight
  • 100% fullblood wagyu meat
  • Wonderful for boeuf stroganoff
  • Particularly tender and briefly roasted, very juicy
  • Affordable entry into the fillet world
  • Guaranteed frozen delivery to your home
  • In stock, ready to ship
  • Inventory on the way
❄ Dieses Produkt wird schockgefrostet geliefert.

This product is delivered shock-frozen

This product has been flash-frozen in a fresh state and the freezing temperatures ensure that the quality and taste of the food is preserved for as long as possible. This makes the product easier to store. Before preparation, you should allow the frozen food to defrost slowly in the refrigerator 24 hours in advance.

During shipping, the goods are provided with sufficient cooling elements or dry ice, which carefully encase them inside the insulated packaging, thus ensuring an uninterrupted cold chain until delivery, even if the first delivery attempt should fail.

We guarantee a minimum shelf life of 6 weeks for shock-frozen goods when stored in the freezer compartment (-18°C). Please refer to the label on the respective product for the actual best-before date.
📦 Calendar week freely selectable.
Shipping is free for purchases over €199. Below 199€ we charge 12,90€ shipping costs, below 100€ purchase value the shipping costs are 29,90€. You are free to choose the calendar week for express delivery. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

The wider end of the fillet is called "fillet head". Medallions are obtained from the middle section, and the "fillet tail" is located in the front, narrow end. Dry-aged fillet head and tail are wonderfully suited for tartar or boeuf stroganoff. Because the fillet is hardly pressed as a muscle, the meat is particularly tender and very juicy when fried briefly.

Grill / Pan / Raw (Beef Tatar)

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