WAGYU EASTER BOX

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°C

Place the meat in the refrigerator one day before cooking. We recommend keeping the meat in the vacuum-sealed bag. One hour before cooking, 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. No oil or clarified butter is needed, as enough fat will be released during searing. Sear your steaks as hot and as briefly as possible, turning them regularly, about every 30 seconds.

Once you have reached the desired browning, remove the steaks from the high heat and place them on the grill in indirect heat. Cook the steaks on the grill at around 120°C until they reach the desired internal temperature.

For the best flavor experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. Only then can you be sure to reach the perfect doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

Get to know the best Wagyu Cuts with this limited gourmet package and save more than 20€ compared to buying them individually.

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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