WAGYU beef kefta

Our keftas are prepared with care by our skilled butchers.

They are elaborated with minced beef seasoned twice with salt, pepper, Roscoff onions and flat-leaf parsley.

Race : WAGYU
Type of cut : Minced once
Maturation : Between 30 days and 90 days
Certification : A.O.P

9,75€ (72,22€/kg)

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!

When vacuum-packed, the meat can be stored 7 days in the fridge.

If the package is open or pierced, 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 and let it progressively defrost in the fridge.

Fry in a pan 1 min on each side over high heat, and 8 min over a low flame, steamed.

In order to avoid thermal shock, think of taking out your meat a minimum of 30 min before cooking.