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)
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.