WAGYU LEG SLICE / OSSOBUCO

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.

Braising / Sous Vide

This cut of Wagyu beef promises a surprisingly new taste experience even for meat connoisseurs. Starting as a popular flavor enhancer for meat broths, to a national dish from Italy, fried and baked in the oven, as a base for a premium soup, and many other braised dishes, the dry-aged Wagyu shank offers endless preparation possibilities. As a starting point for the national dish Ossobuco, the shanks from pasture-raised cattle are the perfect base. Balanced proportions of meat, fat, and nutrients provide a foundation for the best gourmet and braised dishes. In addition, the gelatin that forms during braising results in an aromatic, juicy sauce, as it should be for traditional beef dishes.

The matching recipe and preparation tips for a delicious Ossobuco, as served at our Wagyu tastings, can also be found in our online shop. This cut promises a surprisingly new taste experience even for meat connoisseurs. The high-quality meat comes directly from the Wagyu farm in Sauerland, so that the quality is in our hands from start to finish.

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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