The English name “Rib Eye” comes from the typical “fat eye”, as well as from the shape of the fillet-like, particularly tender muscle strand, which is remotely reminiscent of an “eye”.This division makes the Entrecôte one of the most interesting steak cuts.
Das Roastbeef aus dem hinteren Teil des Rinderrückens ist das Teilstück, aus dem die beliebten Rumpsteaks beziehungsweise Strip Loins geschnitten werden. Es ist besonders feinfaserig und extrem marmoriert.
The T-bone steak is cut from the back and consists of the roast beef and a small piece of tenderloin. Both are separated from each other by a bone. The bone gives the T-bone steak its name, because it has a characteristic T-shape.
The tenderloin is the most tender muscle of the beef. It belongs to the back muscles and is hardly used. Situated below the roast beef, the tenderloin is apart tender and fine fibrous. With its low fat content, it is very lean and rather finely marbled.
Terres Major is also called butcher’s cut because he used to like to keep this long-fibered, narrow cut of about 300g for himself.
From the juiciest part of the neck these steaks are cut. It is particularly tender and at the same time very well marbled.
Grilled or pan-fried and then sliced into tranches, Flat Iron has an extremely aromatic and intense meat flavor while maintaining a palate-pleasing texture.
To connoisseurs, the Chuck Tender is also known as the “false tenderloin”. The name is due to the appearance of the Chuck Tender – because visually it is very close to the “real filet” Tenderloin.
Picanha, also better known as boiled beef, is a real delicacy. Whether as a picanha at a churrasco in Brazil or cut slightly differently as a steak in the USA – a true revelation for real meat fans.
Comparable to the shoulder and haunch, the beef rump is an incredibly versatile part. Classically, the two main muscles are separated as Broad Hip and smaller Narrow Hip.
Also known as the mayor’s cut, it is an incredibly sought after cut due to its tenderness and juiciness. Only the best for the mayor!
The flank steak, also known as bavette, trouser or thinness, comes from the rear, lower part of the belly and is a cut from the belly flank. The oval-shaped flank cut comes from the USA.
WAGYU AUETAL –
Nachhaltigkeit, Expertise und Begeisterung bilden die Eckpfeiler unseres Unternehmens. Ausgezeichnete Genetik, traditionelle und artgerechte Haltung sowie die Fütterung mit erntefrischem Getreide und sonnengetrocknetem Heu machen unsere Fullblood zum echten und wahren Wagyu Genuss.
Bethen, Germany – November 25, 2019. What was actually planned as a test at MASTERRIND EXCLUSIVE – THE AUKTION surprised everyone involved. Among 45 cattle, Pachiko was the only Wagyu at a dairy cattle auction held by market leader Masterrind, which unites four successful cooperative cattle breeding organizations. Born in March 2019, Fullblood Wagyu Pachiko was the star of the auction from the start among the approximately 400 visitors and 120 bidders. The exceptional genetics, based on excellent, original Japanese ancestors yielded the top price of EUR 42,000. This makes Pachiko the most valuable female calf in Europe.
European top seller
Sustainability, expertise and enthusiasm are the cornerstones of our business. Excellent genetics, traditional and species-appropriate husbandry, and feeding with freshly harvested grain and sun-dried hay make our Fullblood a real and true Wagyu delight.
Order premium beef safely
First class assortmentte
Choose your favorite products
Choose shipping method
Enjoy premium beef