Description

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, with being 12 the highest grade. It contains a high percentage of oleic acids, and polyunsaturates, beneficial for the organism.

Origin: 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.