WAGYU STRIPLOIN / RUMPSTEAK / ROASTBEEF

Shipping is free for purchases over €199. Below 199€ we charge 12,90€ shipping costs, below 100€ purchase value the shipping costs are 29,90€. You are free to choose the calendar week for express delivery. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

The dry-aged Wagyu roast beef comes from the rear back of the Wagyu cow and is also known as the loin, sirloin steak, striploin, or back steak. It is considered the second most coveted cut after the Wagyu fillet and is guaranteed to be the highlight of any festive meal.

Whether you prefer to roast, grill, or smoke your Wagyu beef rump steak, we offer you the best cuts for every cooking method. To help you perfect your cooking experience, we provide valuable tips and tricks for preparing a roast beef steak, whether you're roasting, grilling, or using sous-vide. From selecting the right meat to achieving the perfect core temperature for your roast beef, our guide covers all the essential tips.

Roast beef recipes with accompanying side dish suggestions are included with every Wagyu steak order. Enjoy a juicy roast beef cooked to your preference, whether medium or medium rare, perfectly grilled, BBQ-style, or roasted in the oven. Our rump steaks are not only a delight for the palate but also a symbol of the highest Wagyu meat quality.

Pan / Grill / 800°C / Raw as Sushi

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in its vacuum-sealed bag. An hour before cooking, you can take the meat out and place it on your kitchen counter to reach room temperature.

Preheat your grill or pan to the highest possible temperature. No oil or clarified butter is needed, as enough fat will render from the meat during searing. Sear the steak as hot and as briefly as possible, flipping it every 30 seconds or so.

Once you've reached the desired browning, remove the steaks from the intense heat and place them on the grill in indirect heat. Continue cooking the steaks on the grill at around 120°C until they reach your desired core temperature.

For the best flavor experience, we recommend searing the steaks to no more than medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect doneness. Once the thermometer reaches your desired temperature, let the steaks rest for 2-3 minutes.