MURRAY RIVER GOURMET SALT (STEAK SALT)

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.

Enhance your Wagyu beef with salt flakes after grilling.

Enhance your Wagyu creations with Murray River salt flakes after grilling. Never has coarse been so fine! Since 2000, in the vastness of Australian New South Wales, they have relied on a salt source of a special kind, near the Murray River – Murray River Salt. This salt, appreciated by star chefs and gourmets alike, gives your Wagyu dish an incomparable finesse.

The underground salt brines, flooded by the Australian sun, produce a salt of exceptional quality. After the brine is brought to the surface, the salt undergoes an elaborate cleaning and heating process in various brines. The high mineral content of these solutions gives the salt flakes their delicate pink color – a unique trademark.

After grilling, your Wagyu meat becomes a gourmet experience thanks to the salt flakes. Wagyu Sauerland relies on the highest quality, and this salt is the perfect complement to make your culinary creations a true delight.

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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