WAGYU CHUCK ROAST

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 degrees

Place the meat in the fridge one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen worktop so that it reaches room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not required, as enough fat will be released when searing. Fry your steak as hot but as briefly as possible. Turn the steak regularly, approx. every 30 seconds.

As soon as you have reached the desired degree of browning, remove the steaks from the high heat and place them on the grill in the indirect heat. Cook the steaks on the grill at around 120°C until the desired core temperature is reached.

For the best possible taste experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a core thermometer. This is the only way you can be sure of achieving the perfect degree of doneness. When the thermometer shows your desired temperature, leave the steaks to rest for 2-3 minutes.

The Chuck Steak Cut from our premium Wagyu beef offers an incomparable blend of tender texture and rich flavor.
In America, the term chuck eye steak is much more common than in Germany. The term refers to the short rib steak from the lower rib area, which is considered the most tender shoulder area of the beef. In Germany, chuck roll, neck steak, shoulder steak or tongue steak are other names for this special cut of beef. The perfect blend of fat and muscle meat is what makes chuck roast so popular.

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.

More about us: Click here.