Santa Rosalia Wagyu Beef is a great way to tap into the Wagyu phenomenon without the expense or inconvenience of a restaurant. Cooking wagyu steak is a quick and simple operation provided you follow a few golden rules and being a frozen product means that you can experience Wagyu Beef in your home at a time and date that suits you. High Quality Spanish Wagyu Beef Arguably, less tender but more flavourful than sirloin, rib eye comes from the fore quarter rib area of the animal. The extensive marbling bathes the meat in the succulent fat but, this being wagyu beef, that fat is even more pronounced and delicious. And that fat has unique benefits: a high percentage of unsaturated and polyunsaturated fatty acids such as omega 3, 6 and 9, the same fats we find in extra-virgin olive oil; helpful in the prevention of cardiovascular disease. Patxi Garmendia, Santa Rosalia's owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Santa Rosalia is Spain's oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. Each oxen has over 100 square meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas! How long is wagyu beef aged for? This beef is dry aged for 30 days from cattle upto 40 months. What is the Marbling Grade? Santa Rosalia Wagyu Rib Eye steak has a marbling grade of 7-8 making it Japanese quality. How does my wagyu beef arrive? You will receive 1 x 325g pack of wagyu rib eye steak frozen, delivered in a polystyrene box with ice pads. Thaw in the refrigerator for at least 24 hours. Wagyu beef should be taken out of the refrigerator a minimum of 2 hours before cooking to allow the meat to come to room temperature before cooking. How to cook wagyu beef? The important thing to remember is that Wagu beef has sufficient fat within each steak and so just needs a the greasing of the pan. The addition of fats such as butter or olive oil will only mask the unique beefy flavour of your wagyu steak. Lightly salt the steak 5 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Ideally use a cast iron skillet or griddle, get to a high heat and sprinkle with sea salt before adding the steak. Sear on each side for 2 minutes before lowering the heat and cooking to your liking. Allow to reast for at least 5 minutes on a warm plate. This cut of steak is optimised for flavour. If you want a cut that suits the Japanese style presentation then try the Wagyu Sirloin or, for the ultimate in tenderness try the Wagyu Fillet. Ideal with a big, hefty bottle of Lurton Toro Tempranillo and some roasted tomatoes. PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL
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