Chã de Fora Wagyu BMS 9+ (kg)
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The outside flat is taken from the external rear of the cattle. It is a dense, low external fat muscle — in its conventional version, a cut for long cooking. In Wagyu BMS 9+, the high intramuscular marbling — close to Japanese Wagyu A4 — radically transforms the cooking possibilities and flavor profile of this cut.
BMS 9+: what changes in this cut
With BMS 9+, the outside flat is no longer just a cut for slow roasting. The marbling allows it to be cooked as a steak — at medium temperature, sliced against the grain — with a deep flavor and juiciness that the conventional version would never achieve.
Benefits
- BMS 9+: marbling close to Japanese Wagyu A4 in a usually humble cut
- Deep flavor characteristic of cuts from the external rear
- Versatile: works as a steak (thinly sliced) and as a slow roast
- Dense texture that, sliced against the grain, presents unexpected tenderness
- Available whole or sliced
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Steak: 2–3 minutes per side. Roasted: As a roast: 3 to 4 hours
- Recommended Method
- Steak: Slice thinly against the grain. Roast: Shredded texture.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
