Imperial Wagyu Akami
Imperial Wagyu Rump Steak.
Rump is a classic cut in Japanese cuisine. It largely corresponds to the rump steak we are familiar with (part of the rear back, easily recognizable by its typical fat cover), or the slices cut from it, the rump steak. Ideally suited for short, intensive searing and subsequent enjoyment.
The cattle imported exclusively for us from Japan come from the prefecture of Miyazaki and are among the absolute best in the world.
Weight: at least 150g
Basic price per kilo: € 332.67
Imperial Wagyu Akami
Imperial Wagyu Rump Steak.
Rump is a classic cut in Japanese cuisine. It largely corresponds to the rump steak we are familiar with (part of the rear back, easily recognizable by its typical fat cover), or the slices cut from it, the rump steak. Ideally suited for short, intensive searing and subsequent enjoyment.
The cattle imported exclusively for us from Japan come from the prefecture of Miyazaki and are among the absolute best in the world.
Weight: at least 150g
Basic price per kilo: € 332.67
49,90 €
Express delivery available!
If you order by Monday 2:00 p.m., we can guarantee delivery from Tuesday! We send your goods by Go! Express.
Imperial Wagyu. Possibly the best beef in the world from the Miyazaki region of Japan.
Imported exclusively for our customers and packaged in portions suitable for household use.
The Japanese prefecture of Miyazaki is located in the very south of Japan on the island of Kyushu. A very mountainous region, shaped by the Aso, the most active volcano in Japan.
Temperatures can reach subtropical levels in summer. Accordingly, many fruits and particularly high-quality soy products are grown on Kyushu and the neighboring islands.
These regional soy products and the resulting mashes are used as feed for Wagyu cattle. The meat always achieves the highest quality class A5 and is considered one of the best in Japan.
The cuts selected for Imperial Wagyu have a particularly intense marbling of at least BMS 7, tested by the Japan Meat Grading Association.
Our 12 little tips so that the preparation of Imperial Wagyu is always perfect:
- Defrost the deep-frozen Wagyu gently overnight in the refrigerator in a vacuum bag. With a thawing time of more than 12 hours, it is advisable to remove the meat from the vacuum bag and wrap it in cling film.
- Take Wagyu out of the fridge about half an hour before preparation – but no longer, as the intramuscular fat begins to melt at room temperature.
- Use kitchen paper to remove any meat juices from the steak
- Do not prepare Wagyu directly over the embers or open fire, due to the high proportion of intramuscular fat there is a risk of fat fire
- Ideally prepare Wagyu on a hot stainless steel plate (teppanyaki grill) or in a good cast iron pan at around 250 degrees
- Additional fat for frying is not absolutely necessary, since Wagyu already has a high fat content
- With the thumb-thick cuts we deliver, the Wagyu should be fried for about 2-2.5 minutes per side until a nice golden crust has formed
- Cook Wagyu in indirect heat (e.g. oven) at 140 degrees to a core temperature of 46-48 degrees (rare) (only applies to thicker filet mignon or chateaubriand cuts)
- Let the Wagyu steak rest outside of the pan for about 3-4 minutes
- Cut the Wagyu steak into thin slices and season with fleur de sel and a good pepper if you like
- Served on a plate that has been preheated to 45-50 degrees, the slices stay warm longer
- As an alternative to salt, a few drops of soy sauce or ponzu can be added to the meat to season it – or, as is usually the case in Japan, put some salt separately on the plate. In this way, seasoning can be added individually and to each piece.
Imported from Japan - processed and portioned in a German master workshop.
With such a high-quality product, no step should be left to chance. Imperial Wagyu cattle grow up in the Japanese province of Miyazaki and are slaughtered there. From here you will be flown to Germany, cooled and controlled. Further processing is also carried out by trained, Japanese master hands. The various cuts are cut in our master workshop and checked for quality and weight. In this way we can ensure that you not only receive a perfect product, but also always at least the guaranteed weight of 130g or 250g. The finished cuts are then shock-frozen in a particularly gentle manner and vacuum-packed in portions in about thumb-thick cuts.
