Japanese Wagyu tournedos Kagoshima A5+ BMS12
Wagyu Tournedos
The Butchery is a Wagyu specialist from the Netherlands and these Wagyu tournedos are about as good as it gets.
Wagyu Tournedos is a delicate steak, cut from the center of the tenderloin. The meat is buttery soft, juicy and fine in structure, making it ideal for luxurious dishes. Especially if you choose an exclusive breed like A5 Wagyu from Kagoshima. Due to its refined taste, a Wagyu tournedos requires few additions and you can make the most beautiful dishes with it.
The taste of A5 Wagyu Tournedos
The taste is nutty and the A5 Wagyu tournedos has a structure that you have never experienced before. You don't have to eat it in large quantities at all, because Wagyu tournedos is an experience and you want to share that experience. For example in the form of an amuse-bouche. Moreover, this meat is so rich that you don't need much of it. If you're looking for the absolute real Japanese deal, you've found it with these Wagyu tournedos. It really doesn't get more tender, tastier or more special. Because the craftsmanship of our master butchers is also added to the highest quality Wagyu. In short: the very best Wagyu is made 100% grill ready using traditional methods and that makes our Kagoshima Selection perhaps the very best Japanese Wagyu experience you can experience.
A5 Japanese Wagyu tournedos | Kagoshima Selection
We already said it: these A5 Wagyu Tournedos from Kagoshima Selection are the absolute Real Japanese Deal. Japanese Kagoshima Wagyu is one of the most prestigious meat breeds in the world. Wagyu, literally translated as "Japanese cow," is graded based on marbling and genetics by the Japanese Meat Grading Association. These Wagyu tournedos scored the highest possible score: A5 with a marbling score (BMS) of 12 and the meat is 100% full blood Wagyu. The highest achievable quality has also been added to the craftsmanship of our Master Butchers, which means that every Wagyu steak is triple trimmed for the ultimate meat/fat ratio. The best quality + craft cutting into the perfect steak: it is always important, but in the case of A5 Wagyu it is really a game changer. This meat is exclusive and therefore very valuable, so every bite you take must be perfect. We take care of that. We definitely know that this exclusive meat is not for everyone, but if you go for it, do it right. Go for The Real Japanese deal. You won't regret it.
Buy A5 Wagyu online
It almost seems strange to order such an exclusive steak online, but with Kagoshima Selection you get A5 Wagyu meat of the very best quality. The meat comes directly from Japan, is then trimmed to perfection by our Master Butchers and immediately afterwards vacuum-packed into the shock freezer. This means that these Wagyu tournedos are frozen within an hour without any loss of quality. This is how you also receive the steak at home: shipped with dry ice. We can't make it any better or easier for you.
So order your A5 Wagyu tournedos online at The Butchery!
How to Prepare WAGYU Steak
- Plan ahead: Defrost the meat a day in advance (or in cold water for an hour) and take it out of the fridge 2 hours before cooking to bring it to room temperature.
- Heat: Preheat the pan to maximum heat without oil or fat. Wagyu has enough fat on its own to develop a beautiful crust.
- Season: Only season the steak halfway through cooking or afterward. Adding salt, pepper, or other spices earlier is not recommended.
- Cook: Sear the steak on the first side following the guidelines in the chart below. You can flip earlier if you prefer a less developed crust.
- Measure: Use a thermometer to check the core temperature. Refer to the chart for optimal temperatures. Wagyu is best enjoyed at medium-rare (53-55°C).
- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking. Wagyu can be enjoyed slightly more cooked than other steaks.
Thickness of the Wagyu Steak
2 cm Thick Wagyu Steak
- Rare 50-52°C: 2 minutes per side
- Medium rare 53-55°C: 2.5 minutes per side
- Medium 56-58°C: 3 minutes per side
3 cm Thick Wagyu Steak
- Rare 50-52°C: 3 minutes per side
- Medium rare 53-55°C: 3.5 minutes per side
- Medium 56-58°C: 4 minutes per side
4 cm Thick Wagyu Steak
- Rare 50-52°C: 4 minutes per side
- Medium rare 53-55°C: 5 minutes per side
- Medium 56-58°C: 6 minutes per side
5 cm Thick Wagyu Steak
- Rare 50-52°C: 5 minutes per side
- Medium rare 53-55°C: 6 minutes per side
- Medium 56-58°C: 7 minutes per side
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 606.10 |
| Energie (kcal) | 145.00 |
| Vet (g) | 8.70 |
| Verzadigd vet (g) | 2.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 16.60 |
| Zout (g) | 0.08 |
Japans Wagyu tournedos Kagoshima A5+ BMS12
Had the Wagyu tournedos for dinner with friends, seared on a hot pan without any oil or butter, with a touch of salt at the end. BEST MEAT I EVER HAD!!!!
unbelievably tender and sooooo full of flavour.
It is the 5-6 order with the Butchery, every time super delivery and great quality of meat!
Review by
vladimir
|
unbelievably tender and sooooo full of flavour.
It is the 5-6 order with the Butchery, every time super delivery and great quality of meat!
Japans Wagyu tournedos Kagoshima A5+ BMS12
Lekker vlees en minder vet dan de andere soorten
Review by
Lorenzo
|
Japans Wagyu tournedos Kagoshima A5+ BMS12
De wagyu tournado's die ik bij jullie had besteld voor ons Kerstdinner waren zo ongelofelijk lekker, de vriend die we uitgenodigd hadden en wij zelf ook hebben onwijs genoten en hebben het er nog dagenlang over gehad echt top, hier kan geen gewone tournado tegenop.
Review by
Jacobus Abbenhuis
|
Japans Wagyu tournedos Kagoshima A5+ BMS12
Absoluut fantastisch! In dunne plakjes gegrild op een superhete konro. Met een hompje sushirijst en wat verse truffel. Je weet niet wat je proeft!
Review by
michiel
|
Japans Wagyu tournedos Kagoshima A5+ BMS12
Absoluut fantastisch. In dunne plakjes gegrild op een konro. Met een beetje sushirijst en wat verse truffel.
Je weet niet wat je proeft!
Review by
michiel
|
Je weet niet wat je proeft!
Japans Wagyu tournedos Kagoshima A5+ BMS12
Dit was werkelijk super super om een keer mee te maken. Wat een smaak gewoon top.
Review by
André Volder
|
Japans Wagyu tournedos Kagoshima A5+ BMS12
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Review by
<u>lovely</u>
|
Japans Wagyu tournedos Kagoshima A5+ BMS12
I ordered one of those as a starter to share with a friend. It arrived very well frozen and very fast (same day as I ordered in the morning).
It was thicker than I had been used to when it comes to Japanese Wagyu A5 that you can get in Europe (it really is like in this picture!), and the marbeling was just exceptional!
Given we were 2 I cut the piece in the center, to make two about 2 1/2 to 3 cm thick pieces out of it, and then just placed it into a very hot cast-iron skillet for first one minute on each side, and then about another 15 seconds.
Then I lightly browned the edges (just a few seconds to get all around), and then took it out of the pan, which made it a perfect medium-rare.
We ate it with just freshly ground pepper and coarse salt as a starter. (Main course was a sous-vide Picanha - also to recommend!)
For anyone who has never had Japanese Wagyu A5, I can only recommend to have it at least once in your life for a special occasion, like someones birthday.
With all the intramuscular fat, the meat just melts in your mouth, and it's almost an explosion of taste. Yes, it's not cheap, but you don't need much (as mentioned, I think it's best as a starter to share between multiple people), as it's so rich in flavor.
Definitely one to recommend!
Review by
Chris H
|
It was thicker than I had been used to when it comes to Japanese Wagyu A5 that you can get in Europe (it really is like in this picture!), and the marbeling was just exceptional!
Given we were 2 I cut the piece in the center, to make two about 2 1/2 to 3 cm thick pieces out of it, and then just placed it into a very hot cast-iron skillet for first one minute on each side, and then about another 15 seconds.
Then I lightly browned the edges (just a few seconds to get all around), and then took it out of the pan, which made it a perfect medium-rare.
We ate it with just freshly ground pepper and coarse salt as a starter. (Main course was a sous-vide Picanha - also to recommend!)
For anyone who has never had Japanese Wagyu A5, I can only recommend to have it at least once in your life for a special occasion, like someones birthday.
With all the intramuscular fat, the meat just melts in your mouth, and it's almost an explosion of taste. Yes, it's not cheap, but you don't need much (as mentioned, I think it's best as a starter to share between multiple people), as it's so rich in flavor.
Definitely one to recommend!
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Japanese Wagyu tournedos Kagoshima A5+ BMS12
A5 Wagyu Tournedos from Kagoshima Selection: the very best quality straight from Japan, trimmed to perfection by our Master Butchers. If you want to try this exclusive beef, this is The Real Japanese Deal!
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
Wagyu Tournedos
The Butchery is a Wagyu specialist from the Netherlands and these Wagyu tournedos are about as good as it gets.
Wagyu Tournedos is a delicate steak, cut from the center of the tenderloin. The meat is buttery soft, juicy and fine in structure, making it ideal for luxurious dishes. Especially if you choose an exclusive breed like A5 Wagyu from Kagoshima. Due to its refined taste, a Wagyu tournedos requires few additions and you can make the most beautiful dishes with it.
The taste of A5 Wagyu Tournedos
The taste is nutty and the A5 Wagyu tournedos has a structure that you have never experienced before. You don't have to eat it in large quantities at all, because Wagyu tournedos is an experience and you want to share that experience. For example in the form of an amuse-bouche. Moreover, this meat is so rich that you don't need much of it. If you're looking for the absolute real Japanese deal, you've found it with these Wagyu tournedos. It really doesn't get more tender, tastier or more special. Because the craftsmanship of our master butchers is also added to the highest quality Wagyu. In short: the very best Wagyu is made 100% grill ready using traditional methods and that makes our Kagoshima Selection perhaps the very best Japanese Wagyu experience you can experience.
A5 Japanese Wagyu tournedos | Kagoshima Selection
We already said it: these A5 Wagyu Tournedos from Kagoshima Selection are the absolute Real Japanese Deal. Japanese Kagoshima Wagyu is one of the most prestigious meat breeds in the world. Wagyu, literally translated as "Japanese cow," is graded based on marbling and genetics by the Japanese Meat Grading Association. These Wagyu tournedos scored the highest possible score: A5 with a marbling score (BMS) of 12 and the meat is 100% full blood Wagyu. The highest achievable quality has also been added to the craftsmanship of our Master Butchers, which means that every Wagyu steak is triple trimmed for the ultimate meat/fat ratio. The best quality + craft cutting into the perfect steak: it is always important, but in the case of A5 Wagyu it is really a game changer. This meat is exclusive and therefore very valuable, so every bite you take must be perfect. We take care of that. We definitely know that this exclusive meat is not for everyone, but if you go for it, do it right. Go for The Real Japanese deal. You won't regret it.
Buy A5 Wagyu online
It almost seems strange to order such an exclusive steak online, but with Kagoshima Selection you get A5 Wagyu meat of the very best quality. The meat comes directly from Japan, is then trimmed to perfection by our Master Butchers and immediately afterwards vacuum-packed into the shock freezer. This means that these Wagyu tournedos are frozen within an hour without any loss of quality. This is how you also receive the steak at home: shipped with dry ice. We can't make it any better or easier for you.
So order your A5 Wagyu tournedos online at The Butchery!
How to Prepare WAGYU Steak
- Plan ahead: Defrost the meat a day in advance (or in cold water for an hour) and take it out of the fridge 2 hours before cooking to bring it to room temperature.
- Heat: Preheat the pan to maximum heat without oil or fat. Wagyu has enough fat on its own to develop a beautiful crust.
- Season: Only season the steak halfway through cooking or afterward. Adding salt, pepper, or other spices earlier is not recommended.
- Cook: Sear the steak on the first side following the guidelines in the chart below. You can flip earlier if you prefer a less developed crust.
- Measure: Use a thermometer to check the core temperature. Refer to the chart for optimal temperatures. Wagyu is best enjoyed at medium-rare (53-55°C).
- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking. Wagyu can be enjoyed slightly more cooked than other steaks.
Thickness of the Wagyu Steak
2 cm Thick Wagyu Steak
- Rare 50-52°C: 2 minutes per side
- Medium rare 53-55°C: 2.5 minutes per side
- Medium 56-58°C: 3 minutes per side
3 cm Thick Wagyu Steak
- Rare 50-52°C: 3 minutes per side
- Medium rare 53-55°C: 3.5 minutes per side
- Medium 56-58°C: 4 minutes per side
4 cm Thick Wagyu Steak
- Rare 50-52°C: 4 minutes per side
- Medium rare 53-55°C: 5 minutes per side
- Medium 56-58°C: 6 minutes per side
5 cm Thick Wagyu Steak
- Rare 50-52°C: 5 minutes per side
- Medium rare 53-55°C: 6 minutes per side
- Medium 56-58°C: 7 minutes per side
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 606.10 |
| Energie (kcal) | 145.00 |
| Vet (g) | 8.70 |
| Verzadigd vet (g) | 2.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 16.60 |
| Zout (g) | 0.08 |
