WAGYU RIB EYE STEAK PRIVATE SELECTION

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

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen counter to bring it 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 during searing. Sear your steaks as hot, but also as briefly, as possible. Turn the steak regularly, approximately every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the intense heat and place them on the grill in indirect heat. Finish cooking the steaks on the grill at about 120°C (248°F) until the desired core temperature is reached.

For the greatest possible taste experience, we recommend searing the steaks to a maximum of medium (54°C / 129°F). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

Our award-winning 'Private Selection' dry-aged Rib Eye Steak is meticulously hand-selected and evaluated for its unique marbling to ensure it meets the highest standards. As a winner in the 'Wagyu under 40 months' category at the prestigious Wagyu Meat Contest, it proudly bears the title of Germany's best Wagyu beef. This Wagyu Rib Eye offers an unparalleled taste, a true dining experience for all meat connoisseurs.

The dry-aged pieces of our Waygu 'Private Selection' Entrecôte Steak are not only extremely marbled but also incredibly flavorful. This makes them the perfect choice for pan-searing to unlock the full aroma of this exceptional meat. The secret behind the amazing quality and unique taste lies in the careful selection, preparation, and aging of this meat. An absolute highlight and not always available.

The Wagyu Ribeye "Private Selection" comes from the front back and is also known as Entrecôte, Rib Eye, or in Austria as Rostbraten Steak. The certified Wagyu Beef is characterized by a more intense fat marbling than conventional beef. This marbling gives the meat an exceptional taste and makes it incredibly juicy and tender.

The meat marbling is described by the Beef Marbling Score (BMS), a scale from Japan that divides meat marbling from 1 to 12 into different quality levels.

The price of the A5 Wagyu, originally from Japan, explains itself when you bite into the tender, melting piece of our Private Selection Wagyu Beef. The unique marbling and delicious fat/tallow make the Wagyu Rib Eye Steak a true delight for gourmets. If you have any questions about the preparation of our 'Private Selection', we are happy to assist you with our expertise.

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.

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