Wagyu Chilean Whole Tri Tip Maminha | ±1.4kg
- Regular price
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£59.00 - Regular price
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- Sale price
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£59.00
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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
- ±1.4kg; £42.15/kg
- Halal
- Fresh
Chilean Wagyu Beef Tri Tip Maminha
Unctuous, intensely rich flavours and creamy, tender textures all come together in this beautifully marbled wagyu from Chile.
Like the Rump Cap Picanha, the Tri Tip Maminha is another cut of beef beloved in Brazil. This cut has a triangular shape and comes from the bottom of the rump. Wonderfully marbled, it is a great versatile cut packed with incredible flavours that can be used for roasting or steaks on a barbecue (or in the oven), for tataki or even to make steak tartare.
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
