Imperial Wagyu
Imperial Wagyu. The best cuts - our selection of Japanese beef.
Exclusively for our range, cattle from the Miyazaki Prefecture in Japan are imported, unequivocally belonging to the absolute pinnacle worldwide. Their outstanding quality is evident in a delicate melt-in-the-mouth experience and a buttery texture – an unadulterated delight for discerning enthusiasts of premium meat products.
The meticulously selected cuts for Imperial Wagyu exhibit an exceptionally intense marbling of at least BMS 7 (Beef Marbling Standard), verified by the renowned Japan Meat Grading Association. Each of these cuts naturally attains the highest grade, A5, underscoring the extraordinary quality and finesse of these exclusive meat products.
How to prepare Imperial Wagyu easily and without risk.
The 12 tips for perfect Wagyu!
1. Thaw the frozen Wagyu gently overnight in the refrigerator in a vacuum-sealed bag. If the thawing time exceeds 12 hours, it is advisable to remove the meat from the vacuum- sealed bag and wrap it in plastic wrap.
2. About half an hour before preparation, take the Wagyu out of the refrigerator – but not longer, as intramuscular fat begins to melt at room temperature.
3. Before cooking, blot the steak with kitchen paper to remove any released meat juices.
4. Wagyu should not be prepared directly over charcoal or an open flame, as the high level of intramuscular fat poses a risk of flare-ups.
5. Ideally, cook the Wagyu on a hot stainless steel plate (Teppanyaki grill) or in a high-quality cast-iron pan at around 250 degrees Celsius.
6. Adding extra fat for searing is not strictly necessary, as Wagyu naturally has a high fat content.
7. Our delivered Wagyu cuts, approximately the thickness of a thumb, should be seared for about 2 to 2.5 minutes per side until a beautiful golden crust forms.
8. Thicker filet mignon or Chateaubriand cuts should be cooked in indirect heat (for example, in the oven) at 140 degrees Celsius to achieve a core temperature of 46-48 degrees Celsius (rare).
9. The Wagyu steak should rest outside the pan for approximately 3-4 minutes after cooking.
10. Subsequently, the Wagyu steak is thinly sliced, seasoned to taste with Fleur de Sel, and optionally with high-quality pepper.
11. The slices remain warmer on a preheated plate at 45-50 degrees Celsius when served there.
12. As an alternative to salt, a few drops of soy sauce or Ponzu can be added for seasoning – or, as is customary in Japan, present a bit of salt separately on the plate. This allows for individual seasoning with each piece.
Imperial Wagyu
Imported from Japan - processed and portioned in a German master plant.
For a product of such outstanding quality, no step should be left to chance. The Imperial Wagyu cattle thrive in the Japanese prefecture of Miyazaki and undergo expert slaughter on-site. Subsequently, they are chilled and transported to Germany under strict control. The subsequent processing is carried out by experienced Japanese professionals.
The various meat cuts are meticulously sliced in our specialized facility, undergoing quality and weight checks. This ensures that you not only receive an impeccable product but also consistently achieve the guaranteed weight of 120g or 150g. The finalized cuts are then gently shock-frozen and vacuum-sealed in approximately thumb-thick portions.
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About Imperial Delikatess
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