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Vacuum en Vers Geleverd Voor 09:00 besteld, volgende dag in huis
Vacuum en Vers Geleverd Voor 09:00 besteld, volgende dag in huis

Wagyu Bavette 9+ Australia

Wagyu Bavette 9+ Australia

€185,00 EUR
€185,00 EUR
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What customers say

Wagyu is the best meat for these three reasons

- BMS 9+
- 400 days Grain fed
- Halal certified
- No Antibiotics, No Hormones
- 3x Winner of World's Best Steak Awards
- Ultimate balance between meat and fat marbling

This Wagyu Marbling Score 9+ Bavette from Jack's Creek is located near the abdominal muscles between the chest and hind leg and is revered by chefs and butchers.

Bursting with BIG BEEF flavor and incredible marbling, this is a great cut to barbecue whole and carve at the table.

It's also the perfect canvas for your favorite marinade. Its rich beef flavor can handle strong accents like the chili and spices in the classic Mexican fajitas dish.


Description

The Wagyu Bavette from Wagyu District achieves the highest score on the marbling scale. This steak, from the front of the Wagyu cattle, is supplied by Jack's Creek in Australia and is known as AusKobe. In addition to unparalleled tenderness, Wagyu offers a unique taste and melting sensation. In addition, it contains a high level of unsaturated fatty acids such as omega 3 & 6, which makes it not only delicious, but also considered healthy and possibly cholesterol-lowering.

Background

Caviar wagyu

Preparation/Storage

Here's a quick overview of how to prepare the perfect Wagyu ribeye.

1. Let the meat come to room temperature before frying/grilling. Remove it approx. 30 min. before you start frying.
2. Turn the pan on full power with fat on. When the pan is hot for about 1 minute, place the meat on it.
3. Cook the steak for 1.5-2.5 min 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.
4. Let the meat rest freely on a cutting board for about 3-5 minutes and serve.

Help with ordering

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 take place from Tuesday to Saturday.
If you order on Friday, your order will not be delivered until Tuesday to ensure freshness.

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?

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)

View full details

How do you prepare the meat?

Here's a quick overview of how to prepare the perfect Wagyu ribeye.

  1. Let the meat come to room temperature before frying/grilling. Take it out approx. 30 min. before you start frying.
  2. Put the pan on full power with fat on. When the pan is hot for about 1 minute, put the meat on it.
  3. 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.
  4. 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.