Wagyu F1 Chuck Ribeye BMS 6/7 Australia (kg)
93,00€
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The rib-eye is cut from the rib section (6th to 12th vertebra), which is anatomically the area with the greatest predisposition to marbling in any bovine. In Australian F1 Wagyu BMS 6/7, this genetic potential is amplified by cross-breeding with pure Japanese Wagyu, producing a cut with dense and visible intramuscular fat that results in intense succulence and flavour.
Benefits
- Rib section with BMS 6/7 — the highest marbling in Australian F1 carcass
- Pronounced flavour with greater complexity than conventional rib-eye
- Visible intramuscular fat that melts during cooking
- Texture that withstands high temperatures without drying out
- Available as a whole piece or sliced into steaks
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
- 2–2.5 cm steak: 2 minutes per side
- Recommended Method
- Cast iron pan at 220ºC. Rest for 3 minutes before serving. Fleur de sel after cooking.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
