The incomparable taste experience: Black Forest Wagyu Rump Steak
Unique and exclusive: Black Forest Wagyu rump steaks come from our own Wagyu cattle and are raised in the picturesque Black Forest . Thanks to special genetics and a six-week dry aging phase, the meat develops 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 pristine nature, lush pastures, and clear air of the Black Forest create the perfect environment for our animals.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle form the basis for their distinctive flavor and unique marbling. Through careful breeding and selection, we guarantee consistently high quality that is evident in every bite.
The art of dry aging
A key to the success of our rump steaks is the art of dry aging. The steaks mature for six weeks under controlled conditions, which concentrates the flavors and tenderizes the meat.
A taste experience of the highest class
When you taste one of our Black Forest Wagyu rump steaks, you'll experience a balance between tenderness and intense flavor. Whether grilled or pan-fried, our rump steaks are a culinary delight for meat lovers.
Black Forest Wagyu Rump Steak – The Cut
The Black Forest Wagyu rump steak is cut from the back of the cow. The back is a lightly stressed muscle, which makes the meat particularly tender and finely marbling .
Raising our cattle
Our rump steaks come from our own livestock or from partner farms in the Black Forest. The animals are raised exclusively on farm-grown feed, and the short transport routes (maximum 50 km) protect both the livestock and the environment.
Measuring core temperature of rump steak
For perfect preparation, we recommend using a digital probe thermometer.
Tip: Measure the penetration depth by placing the thermometer lengthwise on the meat.
Black Forest Wagyu Rump 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 | 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 rump steak: 53 °C
Aus eigenem & Partner ViehbestandWagyu rump steak
Wagyu rump steak
Finely marbled Wagyu loin, dry-aged for six weeks for exceptional tenderness and intense 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 Rump Steak
Unique and exclusive: Black Forest Wagyu rump steaks come from our own Wagyu cattle and are raised in the picturesque Black Forest . Thanks to special genetics and a six-week dry aging phase, the meat develops 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 pristine nature, lush pastures, and clear air of the Black Forest create the perfect environment for our animals.
Outstanding genetics for incomparable taste
The genetics of our Wagyu cattle form the basis for their distinctive flavor and unique marbling. Through careful breeding and selection, we guarantee consistently high quality that is evident in every bite.
The art of dry aging
A key to the success of our rump steaks is the art of dry aging. The steaks mature for six weeks under controlled conditions, which concentrates the flavors and tenderizes the meat.
A taste experience of the highest class
When you taste one of our Black Forest Wagyu rump steaks, you'll experience a balance between tenderness and intense flavor. Whether grilled or pan-fried, our rump steaks are a culinary delight for meat lovers.
Black Forest Wagyu Rump Steak – The Cut
The Black Forest Wagyu rump steak is cut from the back of the cow. The back is a lightly stressed muscle, which makes the meat particularly tender and finely marbling .
Raising our cattle
Our rump steaks come from our own livestock or from partner farms in the Black Forest. The animals are raised exclusively on farm-grown feed, and the short transport routes (maximum 50 km) protect both the livestock and the environment.
Measuring core temperature of rump steak
For perfect preparation, we recommend using a digital probe thermometer.
Tip: Measure the penetration depth by placing the thermometer lengthwise on the meat.
Black Forest Wagyu Rump 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 | 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 rump steak: 53 °C
