Description

Ribeye Wagyu MB5

Race and origin:

Wagyu is the union of the words “wa” Japan and “ gyu” cattle, Japanese cow.
Excellent tenderness and juiciness. They are identified by their intense marbling on a scale of 2 to 12, being 12 the highest grade. It contains a high percentage of oleic acids, and polyunsaturates, beneficial for the organism.

From: Lampung, south Sumatra (Indonesia)

Cooking Tips:

Take out the steak from the vacuum-packed.

Temper the steak one hour before the grill.

This steak doesn’t need anything other than a bit of salt and pepper.

Resting for 10 minutes once cooked.

We suggest a medium-rare grill.

Spread the Rosemary brush and paint the steak.

 

Flap Steak Wagyu

Race and origin:

Wagyu is the union of the words “wa” Japan and “ gyu” cattle, Japanese cow.
Excellent tenderness and juiciness. They are identified by their intense marbling on a scale of 2 to 12, being 12 the highest grade. It contains a high percentage of oleic acids, and polyunsaturates, beneficial for the organism.

From: Lampung, south Sumatra (Indonesia)

Cooking tips:

Take it out the steak from the vacuum-packing.

Temper the meat one hour before the grill.

Grill quick to keep this medium rare, don’t overcook.

Resting the steak for 10 minutes once cooked.

Slice diagonally, against the grain, perpendicular to the long lines of muscle.

Grill again with high heat for 5 seconds on each side.

Spread the Rosemary brush and paint the steak.