WAGYU BAVETTE GOLD 250g | MARBLING SCORE 5-6

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WAGYU The caviar of beef. Apart from Kobe, there simply is no better taste in the world. This is probably the most underrated steak of all time. It absolutely will knock your socks...

WAGYU The caviar of beef. Apart from Kobe, there simply is no better taste in the world. This is probably the most underrated steak of all time. It absolutely will knock your socks off as it completely bursts with flavour! With its distinct grain and abundance of marbling our bavette steak bastes itself during cooking. […]

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R137.58

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WAGYU The caviar of beef. Apart from Kobe, there simply is no better taste in the world. This is probably the most underrated steak of all time. It absolutely will knock your socks off as it completely bursts with flavour! With its distinct grain and abundance of marbling our bavette steak...

WAGYU

The caviar of beef. Apart from Kobe, there simply is no better taste in the world.

This is probably the most underrated steak of all time. It absolutely will knock your socks off as it completely bursts with flavour!

With its distinct grain and abundance of marbling our
bavette steak bastes itself during cooking. It needs minimal flavouring and is easy to prepare at home. Cook whole or slice thinly for legendary fajitas. Of n plankie steak. Jy weet jy wil…

You’d be pleased to know that our Wagyu bloodline is the pioneering bloodline in South-Africa and as such the most established herds with the most  superior grade of marbling found locally. Any other Wagyu farmed in South Africa would have either have bought their genetics and bloodlines from our source or have a less established herd with an inferior marbling grade.

This famous breed is best known for its ability to marble. Marbling is the fine, web-like intramuscular fat found in premium quality beef, and no other breed has a genetic disposition to marbling quite like Wagyu. Unlike any other breed, Wagyu fat melts at room temperature and not only when exposed to cooking heat.

Wagyu Beef Is Healthier, Naturally. Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids (the good fat) than other beef. The percentage of fatty acids affect the texture and ‘feel’ of food in the mouth, particularly in meats. This is one of the genetic benefits of the Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world.

 

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