| Type of meat | Beef (Rump steak) |
|---|---|
| Breed | WAGYU – Japan Hikari A5 |
| Origin | Japan |
| Marinade | None – natural |
| Packaging | Vacuum packed, skin |
| Allergens | None |
Cutting Instructions
If you choose 1kg, you will also receive 1kg in one piece. For smaller cuts, simply choose 250/300/500 grams.
Preparation tips - Achieving perfection
This premium steak reaches its full flavour potential with the right preparation. Here are our recommendations:
1. Preparation
- Temperature Straight from the fridge to the pan – this way the fat stays in the meat and ensures succulence.
2. Seasoning
- Less is more Just coarse sea salt – no pepper before frying.
3. Searing
- Heat 1–2 minutes per page at high temperature.
- Oil No extra oil needed – the Wagyu has enough of its own fat.
4. Core Temperatures
- Rare 50–52 °C
- Medium Rare 55–57 °C
- Recommendation Approx. 60 °C – for perfect aroma & texture.
5. Final Steps
- Resting period Leave to rest covered for 5 minutes.
- Serve Cut against the grain and ideally serve on a pre-warmed plate.
Extra tip:
Wagyu steak is a delicacy – The more purist the preparation, the better the taste experience..
Manufacturer C. Sevgili, Le Quartier Fine Food Market, Helene-Weber-Str. 8, 77654 Offenburg
Person responsible: C. Sevgili, Le Quartier Fine Food Market, Helene-Weber-Str. 8, 77654 Offenburg
Warning notices and safety information:
Person responsible: C. Sevgili, Le Quartier Fine Food Market, Helene-Weber-Str. 8, 77654 Offenburg
Warning notices and safety information:
Store frozen at –18°C. Thaw completely before preparation. Cook to desired core temperature, allow meat to rest after cooking to distribute the juices."
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within 1-2 working days
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in Germany from €149 and Austria from €249
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