The Wagyu beef rib steak has an incomparable marbling and meat texture. Together with the prime rib, it is another emblematic piece. Wagyu possesses a surprising capacity to diffuse a subtle fat which liberates complex flavours, such as caramel or raw butter.
Born of the juxtaposition of the words WA (Japan) and GYU (Beef), this mythical race of Japanese cattle is part of the most appreciated breeds by meat lovers. Traditionally, the WAGYU cattle were used in Japan as beasts of burden and oxen. They were selected for their capacity to quickly metabolize fat into sugars and to transform these sugars into energy and muscular force. Wagyu cows have been isolated from other races since Japanese Medieval times because of the mountainous landscape and constant wars. This isolation has insured this breed an unmatched genetic purity.
An exceptional meat and an exceptional “persillage”, thanks to its intramuscular marbling (the fat is distributed inside the muscles’ meat, and not around it): such are the qualities of Wagyu beef, which have made it famous around the world for its extreme tenderness and its inimitable buttery and nutty flavor. Moreover, the fat in this meat has the particularity to be rich in mono-unsaturated fatty acids. The latter are low in cholesterol and thus good for your health.
Live an out of the ordinary gustatory experience with Wagyu!
In its package, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance.
With an oiled pan (hot start), cook, to a very high heat, 30 sec. each side.
Then over a low heat 1 min 30 each side for a rare cooking or 2min/2 min 30 for a medium one.
Add salt and pepper after cooking only.
Don’t forget to take out the meat out of the fridge 30 min minimum before cooking.