The incomparable taste experience: Black Forest Wagyu fillet
Unique and exclusive: Black Forest Wagyu fillets come from our own Wagyu cattle , raised with dedication and care in the Black Forest. Thanks to special genetics and a six-week dry aging phase, they 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 exceptional meat quality. In addition to our Angus and Hinterwälder herds, we have established our own Wagyu herd in the Black Forest. The lush pastures and clear air of the Black Forest provide ideal conditions for the welfare of our animals.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle ensure the distinctive flavor and unique marbling of the meat. Through careful breeding and selection, we guarantee high quality that is reflected in every bite.
The art of dry aging
Dry aging for six weeks gives the fillet an intense flavor development and natural tenderness, transforming the meat into an incomparable taste experience on the plate.
A taste experience of the highest class
When you taste one of our Black Forest Wagyu fillets, you'll experience a balance between tenderness and intense flavor. Whether grilled or pan-fried, our fillets are a true feast for the palate.
Black Forest Wagyu Fillet – The Cut
The Black Forest Wagyu fillet is cut from the loin of the beef and is characterized by its particular tenderness.
Raising our cattle
All fillets come from our own livestock or from partner farms in the Black Forest. With our own feed and short transport routes of no more than 50 km, we guarantee the highest quality and sustainability.
Measure core temperature of the fillet
A digital probe thermometer is ideal for accurately measuring core temperature.
Tip: Measure the required penetration depth by placing the thermometer lengthwise on the meat.
Black Forest Wagyu fillet 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 | Slightly recolored, still strongly reddish | 52-56 °C |
| medium | Recolored, still red tone | 56-60 °C |
| Well done | Almost completely recolored | 60-64 °C |
* Recommended core temperature for the fillet: 53 °C
Aus eigenem & Partner ViehbestandWagyu fillet in one piece
Wagyu fillet in one piece
Black Forest Wagyu Filet – 6 Wochen Dry Aged, feinstmarmoriertes Lendenstück, unvergleichlich zart.Regular price
254,99 €
Sale price
254,99 €
Regular price
Unit price
169,99 €
per
kg
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The incomparable taste experience: Black Forest Wagyu fillet
Unique and exclusive: Black Forest Wagyu fillets come from our own Wagyu cattle , raised with dedication and care in the Black Forest. Thanks to special genetics and a six-week dry aging phase, they 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 exceptional meat quality. In addition to our Angus and Hinterwälder herds, we have established our own Wagyu herd in the Black Forest. The lush pastures and clear air of the Black Forest provide ideal conditions for the welfare of our animals.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle ensure the distinctive flavor and unique marbling of the meat. Through careful breeding and selection, we guarantee high quality that is reflected in every bite.
The art of dry aging
Dry aging for six weeks gives the fillet an intense flavor development and natural tenderness, transforming the meat into an incomparable taste experience on the plate.
A taste experience of the highest class
When you taste one of our Black Forest Wagyu fillets, you'll experience a balance between tenderness and intense flavor. Whether grilled or pan-fried, our fillets are a true feast for the palate.
Black Forest Wagyu Fillet – The Cut
The Black Forest Wagyu fillet is cut from the loin of the beef and is characterized by its particular tenderness.
Raising our cattle
All fillets come from our own livestock or from partner farms in the Black Forest. With our own feed and short transport routes of no more than 50 km, we guarantee the highest quality and sustainability.
Measure core temperature of the fillet
A digital probe thermometer is ideal for accurately measuring core temperature.
Tip: Measure the required penetration depth by placing the thermometer lengthwise on the meat.
Black Forest Wagyu fillet 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 | Slightly recolored, still strongly reddish | 52-56 °C |
| medium | Recolored, still red tone | 56-60 °C |
| Well done | Almost completely recolored | 60-64 °C |
* Recommended core temperature for the fillet: 53 °C
