🍷 from 99€ we give you a bottle of Nederburg wine – selection in shopping cart 🍷

🍷 from 99€ we give you a bottle of Nederburg wine – selection in shopping cart 🍷

Wagyu tasting

F1 Wagyu Roast Beef
F2 Wagyu roast beef
Wagyu fillet
✓ Wonderfully marbled
✓ Fresh

ab 89,90 

29,97 28,25  / 100 g

SKU: N/A Categories: , , , , ,
Peter Kipper
31. Januar, 2022.
POSTIV: Auswahl, Service, Mitarbeiter, Qualität, Nachhaltigkeit, Freundlichkeit Beste Fleischauswahl! sehr kompetenter, freundlicher Service auch am Telefon, schnelle Lieferung inkl. Einhaltung der Kühlkette. Der Online Shop ist gewöhnungsbedürftig - aber aufgrund der Qualität der Waren und der schnellen Lieferung kann man da keinen Punkt abziehen. Wir bestellen ganz klar wieder. Grosses Lob an das Team von The Meat Club. Tip: Sollte Bezahlsystem nicht funktionieren: Einfach anrufen - kompetente Mitarbeiter können Euer Problem sofort lösen - selber erlebt! P.S.: Verbessert bitte den OnlineShop gerade im Bezug Bezahlsystem. 😉
José Lopez
30. Januar, 2022.
Nette Bedienung und gutes Produkt, die Qualität hat aber seinen Preis.
Nima99 0
26. Januar, 2022.
A5 Wagyu Filet Bestellt Online. Pünktlich angekommen und perfekt verpackt. 10/10
Andreas Kretschmar
26. Januar, 2022.
Für Fleischliebhaber oder die es noch werden wollen.
19. Januar, 2022.
Waren heute zum Tasting da und es war einfach super lecker. Tolles Team und sehr freundlich. Ich habe noch nie so gutes Fleisch gegessen. Danke für den tollen Abend
Sarah R.
14. Januar, 2022.
Wir sind heute spontan zum Mittagessen vorbeigekommen. Es gab zauberhafte Iberico Schweinebäckchen mit Sellerie-Trüffelpüree. Wir waren begeistert. Auch die Auswahl an Produkten ist hervorragend.
M. P.
7. Januar, 2022.
Super Auswahl und Qualität
27. Dezember, 2021.
Unfassbar qualitatives Fleisch!


  • F1 Wagyu Roast Beef, Australia
  • F2 Wagyu Roast Beef,
  • AustraliaWagyu Fillet, Japan



With the Meat Tasting, you get meat in its perfection straight to your home.
The aromas that characterize each of these incomparable varieties already unfold during preparation.
In your chic The Meat Club cool box you will find a description of the individual types of meat and tips on how to best prepare them.
We portion your meat tasting for 1, 2 or 4 people. So you can simply order the amount of meat that you can eat.

roast beef

The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook. Its distinctive, distinctive taste, which gets its juiciness from the beautiful, even marbling, develops best on the grill or in the pan.

Japanese Wagyu

The most valuable meat in the world comes from Japan: Original Wagyu cattle are not only characterized by the high degree of marbling of their meat. Compared to other types of cattle, such as the Angus cattle, they are particularly large and sturdy in stature. A maximum of 34 cows may be kept per farm to ensure that the animals receive enough care. Artificial growth hormones are dispensed with in rearing, as is antibiotics. Their meat is not only low in cholesterol and rich in nutrients, it also tastes wonderfully aromatic and melts on the tongue. In contrast to other cattle, the fat in the meat of Wagyū cattle is not punctiform, but distributed evenly in very fine marbling in the muscle meat.

Australian Wagyu

The Wagyu cattle breed originally comes from Japan. For centuries the animals were kept exclusively as work animals and their meat was forbidden to eat for religious reasons. It was not until 1868 that the Japanese emperor issued an edict and released the noble animals for consumption.
The favorable climate, the fertile land and huge pastures of Australia favor the breeding of the noble cattle there. They can be grazed all year round in the islands’ temperate climate. The Australian Wagyu is fed with grain mash for up to 300 days. This is what distinguishes this Wagyu meat significantly from Wagyu from countries of origin such as the USA, New Zealand or Germany.

Beef fillet

The fillet is the beef’s most sought-after muscle. It’s soft as butter and lies under the back muscle – an area that is almost never used. Therefore, the meat is particularly fine-grained and lean. Only two percent of the beef can be used as fillet. In the USA, the fillet is also called tenderloin.

The Meat Club - More than Taste

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