Beef - Wagyu Auetal

WAGYU AUETAL –

100% FULLBLOOD

Wagyu cattle originated in Japan and are known for their exceptional marbling in the meat. Since 1996, no genetics have been allowed to leave Japan, making it difficult for breeders to build a breeding program designed to last for decades. Wagyu Auetal exclusively breeds and markets 100% Fullblood Wagyu. We are actively involved in the Wagyu community and are members of the German and Australian Wagyu Associations.

our PRIME CUTS.

Ribeye

Rumpsteak

T-Bone Steak

Fillet

Tomahawk Steak

Terres Major

Denver Cut

Flat Iron

Chuck Tender

Picanha

Hip Steak

Tri Trip

Flank steak

Bavette

Skirt Steak

Spider Steak

Cap of topside

Beef bow

Beef ball

Leg Slice

Teppanyaki Cut

The Teppanyaki Cut from the core of the Wagyu neck.
The perfect example of the marbling of our Fullblood breed.

Ribeye

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.

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Rump steak

The roast beef from the rear part of the beef back is the cut from which the popular rump steaks or strip loins are cut. It is particularly fine-grained and extremely marbled.

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T-Bone Steak

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.

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Fillet

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.

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Terres Major

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.

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Denver Cut

From the juiciest part of the neck these steaks are cut. It is particularly tender and at the same time very well marbled.

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Flat Iron

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.

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Chuck Tender

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.

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Picanha

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.

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Hip steak

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.

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Tri Trip

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!

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Flank steak

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.

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