The incomparable taste experience: Black Forest Wagyu Beefsteak
Unique and exclusive: Black Forest Wagyu beef steaks come from our own Wagyu cattle and are raised with dedication and care in the picturesque Black Forest . Thanks to special genetics and a six-week dry aging phase, these delicacies develop an incomparable flavor and exceptional tenderness .
Wagyu cattle breeding in the Black Forest
Our passion for Wagyu cattle began with the goal of creating even better quality meat. Therefore, in addition to our Angus and Hinterwälder herds, we established our own Wagyu herd in the heart of the Black Forest. The pristine natural environment provides ideal conditions for the well-being of our animals.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle guarantee unique marbling and intense flavor. Through careful breeding, we guarantee the highest quality in every bite.
The art of dry aging
Our Wagyu steaks are aged for six weeks under controlled conditions. This process concentrates the flavors and ensures natural tenderness of the meat, which later literally melts in your mouth.
A taste experience of the highest class
The perfect balance between juicy tenderness and intense flavor will amaze even the most discerning gourmets. Whether grilled or pan-fried, it's a delight for every meat lover.
Exclusivity for special occasions
Black Forest Wagyu beef steaks are perfect for special occasions. Treat your guests to a culinary highlight.
Black Forest Wagyu Beefsteak – The Cut
The Black Forest Wagyu beef steak is cut from the leg of the cow.
Raising our cattle
Our meat comes exclusively from our own livestock and those of partner farms in the Black Forest. The animals are raised on our own farm feed. Our transport distances are a maximum of 50 km, ensuring stress-free slaughter and enhancing the quality of the meat.
Measuring the core temperature of the beefsteak
For ideal preparation, we recommend a digital probe thermometer. Tip: Place the probe parallel to the meat to measure the penetration depth.
Black Forest Wagyu beef steak core temperature
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clearly visible change in the color of the meat, but still a shade of red | 56-60 °C |
| Well Done / Through | Flesh almost completely recolored, hardly any red tone | 60-64 °C |
* Our core temperature recommendation for the beefsteak: 53 °C
Aus eigenem & Partner ViehbestandWagyu beef steak
Wagyu beef steak
Cut from the leg, intensely marbled and dry-aged for 6 weeks for unique taste
Regular price
13,99 €
Sale price
13,99 €
Regular price
Unit price
69,95 €
per
kg
Tax included.
Shipping calculated at checkout.
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The incomparable taste experience: Black Forest Wagyu Beefsteak
Unique and exclusive: Black Forest Wagyu beef steaks come from our own Wagyu cattle and are raised with dedication and care in the picturesque Black Forest . Thanks to special genetics and a six-week dry aging phase, these delicacies develop an incomparable flavor and exceptional tenderness .
Wagyu cattle breeding in the Black Forest
Our passion for Wagyu cattle began with the goal of creating even better quality meat. Therefore, in addition to our Angus and Hinterwälder herds, we established our own Wagyu herd in the heart of the Black Forest. The pristine natural environment provides ideal conditions for the well-being of our animals.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle guarantee unique marbling and intense flavor. Through careful breeding, we guarantee the highest quality in every bite.
The art of dry aging
Our Wagyu steaks are aged for six weeks under controlled conditions. This process concentrates the flavors and ensures natural tenderness of the meat, which later literally melts in your mouth.
A taste experience of the highest class
The perfect balance between juicy tenderness and intense flavor will amaze even the most discerning gourmets. Whether grilled or pan-fried, it's a delight for every meat lover.
Exclusivity for special occasions
Black Forest Wagyu beef steaks are perfect for special occasions. Treat your guests to a culinary highlight.
Black Forest Wagyu Beefsteak – The Cut
The Black Forest Wagyu beef steak is cut from the leg of the cow.
Raising our cattle
Our meat comes exclusively from our own livestock and those of partner farms in the Black Forest. The animals are raised on our own farm feed. Our transport distances are a maximum of 50 km, ensuring stress-free slaughter and enhancing the quality of the meat.
Measuring the core temperature of the beefsteak
For ideal preparation, we recommend a digital probe thermometer. Tip: Place the probe parallel to the meat to measure the penetration depth.
Black Forest Wagyu beef steak core temperature
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clearly visible change in the color of the meat, but still a shade of red | 56-60 °C |
| Well Done / Through | Flesh almost completely recolored, hardly any red tone | 60-64 °C |
* Our core temperature recommendation for the beefsteak: 53 °C
