The incomparable taste experience: Black Forest Wagyu Entrecote
Unique and exclusive: The Black Forest Wagyu entrecotes come from our own Wagyu cattle , which are raised with dedication and care in the picturesque Black Forest. Thanks to their special genetics and a six-week dry aging phase, these delicacies develop an incomparable flavor and exceptional tenderness.
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Wagyu cattle breeding in the Black Forest
Our passion for Wagyu cattle began with the goal of creating the highest quality meat. In addition to our Angus and Hinterwälder herds, we have established our own Wagyu herd in the Black Forest. The pristine nature and lush pastures provide ideal conditions for the animals' well-being.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle ensure the distinctive flavor and marbling of the meat. Through targeted breeding, we guarantee high quality that is reflected in every bite.
The art of dry aging
Dry aging for six weeks allows the entrecôte to develop optimal flavors and naturally tenderize. The meat literally melts in your mouth.
A taste experience of the highest class
The perfect balance between tenderness and intense flavor will amaze even the most discerning gourmets. Ideal for pan-frying or grilling for meat lovers.
Entrecote - The cut
The Black Forest Wagyu entrecote is cut from the front of the cow's back. Thanks to its delicate structure and fine marbling, it's perfect for a gourmet experience.
Raising our cattle
All steaks come from our own livestock or from partners nearby in the Black Forest. With our own feed and short transport routes of no more than 50 km, we guarantee quality and sustainability.
Measuring the core temperature of the entrecote
Use a probe thermometer to accurately measure the core temperature.
Tip: Measure the required penetration depth in advance by placing the thermometer lengthwise on the meat.
Black Forest Wagyu Entrecote 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 | Strong reddish, slightly discolored | 52-56 °C |
| medium | Recolored, but still a shade of red | 56-60 °C |
| Well done | Almost completely recolored | 60-64 °C |
* Recommended core temperature for the entrecote: 53 °C
Aus eigenem & Partner ViehbestandWagyu Entrecote
Wagyu Entrecote
Juicy Wagyu entrecote from the front of the back, intensively marbled and dry-aged for 6 weeks for a unique flavor
Regular price
23,99 €
Sale price
23,99 €
Regular price
Unit price
119,95 €
per
kg
Tax included.
Shipping calculated at checkout.
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The incomparable taste experience: Black Forest Wagyu Entrecote
Unique and exclusive: The Black Forest Wagyu entrecotes come from our own Wagyu cattle , which are raised with dedication and care in the picturesque Black Forest. Thanks to their 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 the highest quality meat. In addition to our Angus and Hinterwälder herds, we have established our own Wagyu herd in the Black Forest. The pristine nature and lush pastures provide ideal conditions for the animals' well-being.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle ensure the distinctive flavor and marbling of the meat. Through targeted breeding, we guarantee high quality that is reflected in every bite.
The art of dry aging
Dry aging for six weeks allows the entrecôte to develop optimal flavors and naturally tenderize. The meat literally melts in your mouth.
A taste experience of the highest class
The perfect balance between tenderness and intense flavor will amaze even the most discerning gourmets. Ideal for pan-frying or grilling for meat lovers.
Entrecote - The cut
The Black Forest Wagyu entrecote is cut from the front of the cow's back. Thanks to its delicate structure and fine marbling, it's perfect for a gourmet experience.
Raising our cattle
All steaks come from our own livestock or from partners nearby in the Black Forest. With our own feed and short transport routes of no more than 50 km, we guarantee quality and sustainability.
Measuring the core temperature of the entrecote
Use a probe thermometer to accurately measure the core temperature.
Tip: Measure the required penetration depth in advance by placing the thermometer lengthwise on the meat.
Black Forest Wagyu Entrecote 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 | Strong reddish, slightly discolored | 52-56 °C |
| medium | Recolored, but still a shade of red | 56-60 °C |
| Well done | Almost completely recolored | 60-64 °C |
* Recommended core temperature for the entrecote: 53 °C
