WAGYU STRIPLOIN / RUMPSTEAK / ROASTBEEF

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

The dry-aged Wagyu roast beef comes from the hindquarters of the Wagyu cattle and is also known as sirloin steak, striploin or back steak. After the Wagyu fillet, it is one of the most sought-after cuts and is guaranteed to be the highlight of any festive meal.

Whether you want to fry, grill or prepare your Wagyu beef rump steak in the smoker, we offer you the best cuts for every preparation method. For the search for the perfect preparation tips, how to properly fry, grill or sous-vide a roast beef steak, we have valuable tips and tricks to make your enjoyment experience perfect. From choosing the right meat to the perfect core temperature for your roast beef, our guide offers all the important tips.

Roast beef recipes with the matching side dishes are included with every Wagyu steak order. Enjoy a juicy roast beef cooked to your liking medium or medium rare, perfectly grilled, as a BBQ or in the oven. Our rump steaks are not only a treat for the palate, but also a sign of the highest Wagyu meat quality.

Pan / Grill / 800 Degrees / Raw as Sushi

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen counter to bring it to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render during searing. Sear your steaks as hot, but also as briefly, as possible. Turn the steak regularly, about every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the direct heat and place them on the grill in the indirect heat. Finish cooking the steaks on the grill at about 120°C until the desired core temperature is reached.

For the best possible taste experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you reach the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.