Name: WAGYU PICANHA / RUMP CAP / SIRLOIN CAP
Brand: Wagyu Sauerland
SKU: 5015.100
Price: 24.09 EUR
Availability: InStock

Wagyu-Picanha auf weißem Hintergrund, extreme Marmorierung, Geschmackvoller Sirloin Cap, Tafelspitz als Steak

tafelspitz-wagyu, Delikate Sirloin Cap, Picanha-Steak kaufen, Culotte Steak, Wagyu Tafelspitz auf dem Grill zubereiten

picanha Serviervorschlag auf einem Holzbrett, Unterschied tafelspitz und picanha, Rezeptideen

tafelspitz in Tranchen schneiden, Zubereitungstipps für Tafelspitz-Steak

nachhaltiges-fleisch, Auszeichnung, Deutscher Wagyu-Fleischcontest 2024-2025

€24,09

€24,09/100 g

Tax included. Shipping calculated at checkout.

Wunschliefertermin frei wählbar

100% Fullblood mehrfach goldprämiert

Sicher tiefgekühlt geliefert

Exklusiv aus eigener Aufzucht

100% Fullblood Wagyu meat
As a cup of rump, this steak has the typical fat edge
Excellent marbling, nutty taste and buttery melting texture
Absolute insider tip
Guaranteed frozen delivery to your home

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.

Pan / Grill / 800 Degrees

The Picanha Steak is taken from the top of the rump and is also known as a rump cover, culotte steak, rump cap or sirloin cap. Anyone who loves the slightly nutty taste and buttery smoothness of Wagyu meat will be taken to a whole new level of taste with this dry-aged steak.

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

More about us: Click here.

UNSERE EMPFEHLUNG FÜR SIE

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