WAGYU Kagoshima | MBS 9+ | A5

Starting from: 46,10 €

Guadagna fino a 1,469 punti bombetta.

Weight

Clear

DESCRIPTION

If you want an unrivalled culinary experience, wagyu is the ideal choice!

Its distinctive marbling, with thin streaks of intramuscular fat, gives the meat an extraordinary tenderness and succulent taste. In addition, oleic acid is good for the heart because it acts as an antioxidant and helps keep 'bad' cholesterol levels and blood pressure down. Thanks to its high unsaturated fat content, each bite offers a unique taste experience, melting gently in the mouth.

Kagoshima wagyu, carefully selected by our Mannarini, is carefully reared in the hills of Kagoshima. In addition, their diet of grains and natural feed guarantees a meat renowned for its extraordinary tenderness and succulence.

The wagyu fillet, with its extreme tenderness and lower intramuscular fat content, offers a refined delicacy and taste. The A5 certification and a marbling score (BMS) of 9 testify to its superior quality.

What sets Kagoshima wagyu apart is the unparalleled taste experience it offers. With every bite, the meat melts on the tongue, while umami notes, nutty undertones and a subtle sweetness blend harmoniously.

HOW TO COOK

Instructions for use:

Before cooking Wagyu meat, it is important to remove it from the refrigerator and let it rest at room temperature for at least 20 minutes or up to an hour, so that it warms up evenly.
When the meat is ready to cook, gently dry it with kitchen paper to remove any excess blood, avoiding touching it too much.
Place the pan over medium-high heat. Place the meat on the hot pan in order to cauterize and scar it, creating the maillard to retain the juices.
The recommended cooking time for Wagyu is medium rare.
For meat about 2 cm thick, cook it for a maximum of 1 minute per side.
If the meat is thinner, about 1 cm, cook it for a maximum of 30 seconds per side.
After cooking, let the meat rest for about 1 minute, covering it with aluminium foil to allow the juices to redistribute evenly.
Finally, cut the meat into not too thick slices and add a pinch of salt.

ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Adult beef 100%

Place of birth: Japan
Place of breeding: Japan
Place of slaughter: Japan
Place of dissection: Japan

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 300 kcal, 1255 kj
FATS 24 g of which SATURATED FATTY ACIDS 10 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 21 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic