Wagyu beef is the supreme option for indulgent beef. With its unbelievably perfect marbling and intense flavours, the taste sensation is like nothing you've had before.
The rich, profound flavour of our Wagyu beef combines a deliciously smooth texture with a melt-in-your-mouth taste for the ultimate beef experience. Masterfully carved, whatever cut you go for, you will not be disappointed with our delectably premium Japanese Wagyu beef.
Wagyu
Australian Beef
Hamper Packs
Hamper Packs
Hamper Packs
Hamper Packs
Hamper Packs
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Australian Beef
Wagyu has been described frequently as “the best beef in the world”. This is because of its incredible succulent taste and melt-in-your-mouth flavour. Cattle are always raised in a stress-free environment with a nutrient-filled diet. This is one of the factors that many people attribute to Wagyu’s outstanding intramuscular marbled fat.
Furthermore, as most people always talk about how beef should be cooked rare; Wagyu beef is slightly different. We recommend cooking this delectable steak for a little longer than usual; medium-rare or even medium. This steak can take a little more cooking as its incredible intramuscular fat caramelises and becomes gorgeously crisp. After this, your steak will still be perfectly tender and the delicious flavour within will still be there, even after cooking a little longer.
Wagyu beef can be cooked in a few different ways; however, the lesson we will teach you today is to simple pan-fry and slice. By removing your Wagyu beef from the fridge 30 minutes before cooking, you will bring it up to room temperature. Then, season your Wagyu with rock salt and cracked black pepper whilst heating your pan.
Once hot, place your steak flat into your pan and fry for a few minutes. Once cooked on one side, flip your Wagyu steak and fry for a similar amount of time. Ensure that you baste your meat in its juices during the cooking process. When cooking is done, take your Wagyu beef out of the pan and rest for a few minutes. To slice, remove the skirt and slowly cut it into delectable strips.
A5 is the gold standard for Wagyu beef. In the Japanese system, Wagyu cannot gain a higher ranking than A5. The A stands for the carcass yield being the highest possible and the 5 relates to other factors such as marbling, fat quality, lustre, colour, texture and brightness.
This form of beef is highly regarded in Japan and is used for special occasions and even as corporate gifts. At Chop Butchery, we offer Wagyu beef with a rating of A5 to ensure that our customers get the very best standard.
Of course! The term “Wagyu” actually means “Japanese cow” when translated so for that to be genuine, it better have been raised there! All of our Wagyu beef comes from cattle that have been bred, fed, grown and slaughtered in Japan.
We are happy to source the highest standards of Wagyu for our customers. Place on the BBQ or pan fry for an incredible taste sensation that will impress on any occasion.
Your meat will be delivered Cryovaced, which is a superior form of packaging that allows fresh goods to be kept fresher for longer.There are some effects of using Cryovac packaging, but we believe these few are outweighed by the advantages. Specifically, the meat will change to a darker red colour while in the packaging due to the lack of exposure to oxygen.
The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging ( this is not an indication of the freshness of the meat).
To overcome both of these effects all you need to do is when you’re ready to eat your meat, simply remove it from the packaging and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will slowly return to the usual red colour.
Once you have removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too.