Wagyu F1 Chuck Burger BMS 6/7 Australia (kg)
28,90€
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The ribeye is the area of the rib with the highest concentration of intramuscular fat in cattle. When mincing this cut with BMS 6/7, the fat is evenly distributed throughout the meat — with no need to add fat from other sources. The result is a hamburger with Wagyu juiciness and the concentrated flavour of the ribeye, which retains moisture during cooking.
Benefits
- Source cut: ribeye BMS 6/7 — the most marbled area of the carcass
- Evenly distributed intramuscular fat — no added external fat
- Juiciness maintained even at an internal temperature of 68–70ºC
- Intense and complex flavour, distinct from sirloin or rump hamburgers
- Frozen product
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
- 3–4 minutes per side for medium-rare.
- Recommended Method
- Cast iron skillet or grill at 200–220ºC. No pressure on the meat during cooking — the juice is the flavour.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
