WAGYU SIRLOIN / BASEBALL STEAK

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 .

Need help choosing? Our free digital beef finder can help – just take the test ! For personal advice or tips on perfect preparation, Christoph will be happy to assist you at +49 151 2759 3571 .

Pan / Grill / 800 degrees

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.

The dry-aged Wagyu sirloin steak is a lightly marbled cut from the tender hindquarter of the Wagyu cattle. In Austria, it's also known as Hüferlsteak, Huftsteak, or Hüferscherzel. In France, it's called sirloin steak. Regardless of the name, it's an absolute delight for meat lovers. With its subtle marbling and exceptional flavor, it's a truly premium cut, perfect for grilling, pan-frying, or oven cooking.

This premium beef rump steak comes from our Wagyu cattle, a symbol of quality and flavor. It's renowned for its tenderness and unmistakable taste, making it a favorite among meat lovers. Dry-aged steaks are especially prized for their unique, distinctive flavor – enjoy a piece of top-quality beef on your plate!

After purchasing a Wagyu sirloin steak, it's crucial to pay attention to proper preparation. Whether you grill, pan-fry, oven-cook, or prepare it sous vide, keeping an eye on the internal temperature is essential for perfect results. Our preparation tips and tricks will ensure your Wagyu sirloin steak turns out perfectly every time.
We offer a simple ordering process, so you can have your unforgettable culinary experience conveniently delivered to your doorstep. Discover the variety of preparation options and let our high-quality Wagyu beef convince you.

When comparing the classic rump steak with the tender sirloin steak, several differences emerge that should be considered. Firstly, the difference lies in their origin. The rump steak comes from the rear part of the cow, specifically from the back above the hip bone. The sirloin steak, on the other hand, is cut from the hip of the cow, more precisely from the area of ​​the hind leg near the hip bones.
Another difference lies in the texture and marbling. Rump steak is characterized by pronounced, fine marbling and a tender texture, while sirloin steak tends to be less marbled but equally tender. Both cuts, thanks to their high quality and aging, are equally impressive in terms of flavor.
A crucial aspect is also the preparation of the two cuts. The rump steak is ideal for pan-frying, grilling, or frying. The sirloin steak can also be pan-fried, but it can also be braised whole or slow-cooked to make it particularly tender.

Overall, both the rump steak and the sirloin steak offer unique taste experiences and diverse preparation options waiting to be discovered.