WAGYU EYE OF ROUND

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.

Smoking / Braising / For Ham / Pastrami Production

The dry-aged Wagyu Semerrolle, also known as Schwanzrolle or simply Rolle, is a high-quality roast located between the bottom round and the tail end of the Wagyu cow. With its uniform shape and somewhat lean meat, this hidden gem offers a variety of culinary uses. Due to the muscle's increased exertion, the Semerrolle is not ideal for quick searing, but it's perfect for a juicy holiday roast or hearty Sauerbraten.

This elongated cut of meat is long-fibered and contains more connective tissue due to the muscle's higher activity. Therefore, it's particularly well-suited for braising. In Austria, the Semerrolle is known as "Weißes Scherzel" and is one of the most popular cuts for boiled beef. The beautifully marbled Wagyu Semerrolle is extremely versatile and can be used in a variety of cooking methods, from traditional braising to thin slices for sandwiches or salads. We like to use it for making Bresaola ham, goulash, or pastrami, as well as roasts in the colder months.

This tender cut of meat is carefully selected and offers fine marbling, which adds extra tenderness and flavor. Discover the versatility and quality and enjoy the unparalleled taste of this special cut of meat.

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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