Wagyu Chilean Beef Whole Point End Brisket | ±3.5kg
- Regular price
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£91.00 - Regular price
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- Sale price
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£91.00
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WAGYU EXPERT
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EXCLUSIVE IMPORTER
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FRESH
Product Description
- Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus)
- Reared in the VIII and X Regions in Southern Chile
- ±3.5kg; £26/kg
- Halal
- Fresh
Chilean Wagyu Beef Point End Brisket
Brisket is a cut of meat from the breast or lower chest of beef. This cut is prepared by being removed from the navel end brisket and it is ideal for curing, braising, slow- low cooking on BBQ.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
| Weekday | FREE on orders over £60 (£5.95 on smaller orders) |
| Saturday | FREE on orders over £80 (£9.95 on smaller orders) |
| Same Day Delivery (London only) | COMING SOON |
CHILE
