Frozen Wagyu Ribeye M3/4Australia

Image Frozen Wagyu Ribeye M3/4

Australian Wagyu

Days in fridge

Weight

  • 350 g
+ -
HK$378.00

to

Minutes

de la valley OPINION

Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its increased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef.

Farm fresh Australian wagyu beef with mouthwatering flavour and the right amount of marbling that just melts in your mouth.

Australian Wagyu,Frozen Wagyu Ribeye M3/4

Australian Wagyu M3/4 Ribeye - It is found from the rib section along the back and runs from the Striploin to the Chuck, a support muscle that does little movement and is characterized by a  rich marbling , which makes it a  tender ,  flavorful  and  juicy  meat. It suits for grilling and pan-fry , can also be sliced ​​thinly for stir-fry . Indeed, fat is where the unique beef flavor comes from, making Ribeye one of the richest, juicy cut available.

Restricted Food Permit No: 0318802204

Endorsements/Permission:: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website www.delavalley.com

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Cattle farming

>Australian Wagyu

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Cooking expert tips

Take the Wagyu Ribeye out of the refrigerator and set it aside for about 20 to 30 minutes before cooking. Seasoning the meat with salt right before cooking or others desired seasonings. We do recommend you to stay classy, ​​using sea salt and black pepper.

Pan Cooking:

For cooking a nice rare wagyu Ribeye Steak (300g), De La Valley recommends the 4-3-2 cooking method: (make sure your pan is hot enough before laying the steak into it)

  • Step 1:  Sear the steak for 4 minutes
  • Step 2:  Flip it and sear the other side for 3 minutes
  • Step 3:  Turn the heat off and add a touch of butter
  • Step 4:  Let it rest for 2 minutes

For different cooking (medium or well-done) add time to step 1 and 2.