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.