'PRIVATE SELECTION' 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.

Pan / Grill / 800 Degrees

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, approximately every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the intense heat and place them on the grill in indirect heat. Finish cooking the steaks on the grill at about 120°C (248°F) until the desired core temperature is reached.

For the greatest possible taste experience, we recommend searing the steaks to a maximum of medium (54°C / 129°F). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

The dry-aged Roast Beef, also known as Rump Steak or Strip Loin, is the classic meat cut par excellence and perfect for pan-searing. The meat has a buttery melt and virtually dissolves on the tongue with its nutty flavor. The high fat content in the muscle fiber gives the steak exceptional juiciness. An absolutely rare highlight and therefore not always available.

For discerning meat connoisseurs and gourmets, we have selected hand-selected meat cuts under the "Private Selection" that are characterized by an extremely high degree of marbling.

Our award-winning 'Private Selection' Roast Beef is carefully hand-selected and checked for its unique degree of marbling to ensure that it meets the highest standards. As a winner in the 'Wagyu under 40 months' category at the prestigious Wagyu Meat Contest, it bears the well-deserved title of Germany's best Wagyu beef. This Wagyu Rump Steak offers a true taste experience for all connoisseurs with its incomparable flavor.

The dry-aged matured pieces are not only extremely marbled, but also incredibly flavorful. This makes them the perfect choice for pan-searing to unlock the full aroma of this exceptional meat. The secret behind the amazing quality and unique taste of our Wagyu Roast Beef lies in the careful selection, preparation, and aging.

The Wagyu Roast Beef "Private Selection" comes from the rear back and is also known as Strip Loin, Lendenstück, Nierenstück or (New York) Strip Steak.

As with our 'Private Selection' Rib Eye, the meat marbling is described by the Beef Marbling Score (BMS), which divides the meat marbling from 1 to 12 into different quality levels.

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

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