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Wagyu Semerrolle auf weißem Hintergrund, Semerrole vom Wagyurind, Wagyu-Schinken, Gulasch, Zubereitung
rohes Wagyufleisch mit Gewürzen, Schwanzrolle, Eye of Round, Semerrolle Zubereitung im Smoker
Semerrolle im Sushi, Zubereitungsideen und Rezepte für Wagyufleisch
Shushiideen aus der Schwanzrolle vom Wagyu-Rind, Kerntemperatur, Wagyu Semerrolle online kaufen
nachhaltiges-fleisch, Auszeichnung, Deutscher Wagyu-Fleischcontest 2024-2025

WAGYU EYE OF ROUND

€108,79
€7,77/100 g
Tax included. Shipping calculated at checkout.
Weight
📦 Calendar week freely selectable.
  • 100% fullblood wagyu meat
  • Insider tip of many fine butchers
  • Cut lies between the lower rind and the base of the tail
  • Versatile for bresaola and pastrami production and roasting
❄ Dieses Produkt wird schockgefrostet geliefert.

This product is delivered shock-frozen

This product has been flash-frozen in a fresh state and the freezing temperatures ensure that the quality and taste of the food is preserved for as long as possible. This makes the product easier to store. Before preparation, you should allow the frozen food to defrost slowly in the refrigerator 24 hours in advance.

During shipping, the goods are provided with sufficient cooling elements or dry ice, which carefully encase them inside the insulated packaging, thus ensuring an uninterrupted cold chain until delivery, even if the first delivery attempt should fail.

We guarantee a minimum shelf life of 6 weeks for shock-frozen goods when stored in the freezer compartment (-18°C). Please refer to the label on the respective product for the actual best-before date.
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.

For bresaola or pastrami production and roasting.

Cook it long. Cook it slow.

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