GRAND CHAMPION SELECTION ROAST BEEF

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Pan / Grill / 800 Degrees

Place the meat in the refrigerator 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 counter to bring it to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render during searing. Sear your steaks as hot, but also as briefly, as possible. Turn the steak regularly, approximately every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the intense heat and place them on the grill in indirect heat. Finish cooking the steaks on the grill at about 120°C (248°F) until the desired core temperature is reached.

For the greatest possible taste experience, we recommend searing the steaks to a maximum of medium (54°C / 129°F). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

Dry-aged roast beef, also known as rump steak, is a classic meat and perfect for quick cooking. The meat has a buttery melt-in-your-mouth texture and its nutty flavor practically melts in your mouth. The high fat content within the muscle fibers gives the steak exceptional juiciness. A truly rare and therefore not always available delicacy.

For discerning meat connoisseurs and gourmets, we have selected hand-selected cuts of meat under the "Private Selection" that are characterized by an extremely high degree of marbling.

Our award-winning 'Private Selection' roast beef is carefully hand-selected and inspected for its unique marbling to ensure it meets the highest standards. As the winner in the 'Wagyu under 40 months' category at the prestigious Wagyu Meat Contest, it has earned the well-deserved title of Germany's best Wagyu beef. This Wagyu rump steak offers a truly exceptional taste experience for all connoisseurs, with its unparalleled flavor.

The dry-aged cuts are not only extremely marbled but also incredibly flavorful. This makes them the perfect choice for quick cooking to bring out the full aroma of this exceptional meat. The secret behind the amazing quality and unique taste of our Wagyu roast beef lies in the careful selection, preparation, and aging process.

The Wagyu roast beef "Private Selection" comes from the rear back and is also known as strip loin, sirloin, kidney or (New York) strip steak.

The meat marbling, as with our 'Private Selection' Rib Eye, is described by the Beef Marbling Score (BMS), which classifies the meat marbling from 1 to 12 into different quality levels.