Vacuum en Vers Geleverd
Voor 09:00 besteld, volgende dag in huis
Vacuum en Vers Geleverd
Voor 09:00 besteld, volgende dag in huis
Australian Tomahawk 9+
Australian Tomahawk 9+
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Inspired by the amazing Mr. Nusret Gökçe, also known as Saltbae. This tomahawk is identical to the previous one... Comes from the same farm, has the same marbling, comes from the same slaughterhouse, but without the gold leaf and frills. (The bone of the tomahawk weighs about 400 grams)
Description
Description
Background
Background
Preparation/Storage
Preparation/Storage
Help with ordering
Help with ordering
Shipping and delivery
Shipping and delivery
1. Order
Thank you for your order! To ensure that your meat is of the highest quality and freshness, we will only process your order on the day of your chosen delivery. This way, the meat is delivered fresh to your home and you can store it for several days with peace of mind.
Please note that if you order on day A, we will deliver on day C. Deliveries are made from Tuesday to Saturday. If you order on Friday, your order will not be delivered until Tuesday to ensure freshness.
2.Packaging
Each piece of meat is carefully vacuum packed to maintain freshness. We neatly pack each order in an Eco-coolbox.
The box is made of FSC®-certified paper, from sustainably managed forests. You can safely put it in the waste paper.
3. Transport
For our transport, we rely on the expertise of DPD Fresh in Belgium and Luxembourg, and on DYNALOGIC in the Netherlands. The close monitoring of the cold chain by DPD Fresh, with temperatures of +4°C and/or -18°C, continuously guarantees the quality and safety of all your products. By means of sensors during transport, storage and sorting, the correct temperature is continuously monitored.
We currently deliver to Belgium, the Netherlands and Germany.
Did something go wrong?
Did something go wrong?
At Wagyu District we pride ourselves on the quality of our products and we want you to be too. We pack and deliver our orders with the utmost care. However, if anything goes wrong, simply contact our team and we will sort it out for you.
During the weekend our offices are closed, so it is best to contact DPD directly. You can email them at customer.operations@dpdfresh.be or call them on 015/21 24 90. (On Saturdays they are available until 13:00)
How do you prepare the meat?
Here's a quick overview of how to prepare the perfect Wagyu ribeye.
- Let the meat come to room temperature before frying/grilling. Take it out approx. 30 min. before you start frying.
- Put the pan on full power with fat on. When the pan is hot for about 1 minute, put the meat on it.
- Cook the steak for 1.5-2.5 mins on each side (cooking time depends on the thickness of the steak and personal preference). While cooking/grilling, add a little extra Wagyu fat or butter to the pan and "spoon" your butter or oil over the meat.
- Let the meat rest freely on a cutting board for about 3-5 minutes and then serve.
About the cut
An essential skill for any butcher is to present a steak attractively and prepare it for the best table. The Kobe Wagyu is particularly challenging as it requires generous proportions of both tenderloin and sirloin, while cutting through the bone.
Do not confuse this slightly smaller Japanese style with the larger and thicker Australian porterhouse steak.
They are dry matured and ready for the best table.
About the breed
The Wagyu Kobe herd is essential to the exceptional quality of the meat. Originally from Japan, these cattle are carefully bred with attention to genetics and welfare. The genetic makeup of Wagyu, including the development of fine marbling, ensures unparalleled tenderness and flavor in Kobe Wagyu meat. This dedication to a specific breed, combined with careful breeding practices, guarantees a culinary experience that is praised worldwide.