Wagyu sirloin roast 8+ Australia

Wagyu entrecoteroast 8/9 marbling Australia

WAGYU ENTRECOTE ROAST 8+ AUSTRALIA

The Wagyu entrecote roast 8+ from Australia is the kind of meat that immediately makes your mouth water. This is a whole entrecote—not separate steaks, but one beautiful piece that you slow-cook in the oven or on the barbecue. With a marbling score of 8, the fat is perfectly distributed throughout the meat. It melts during cooking, keeping the meat tender and packed with flavor. You barely need to do anything—it practically takes care of itself.

WHAT IS AN ENTRECOTE ROAST?

An entrecote roast is essentially a whole entrecote in one piece. It comes from the sirloin section of the cow, a muscle that is barely used. That makes the meat naturally tender. It has a fat cap on the outside and fine lines of fat running through the meat. During roasting, the fat melts slowly, adding juiciness and depth of flavor. Let it rest after cooking, slice into thick pieces, and you've got a stunning cut of meat with minimal effort.

WAGYU FROM AUSTRALIA – MARBLING SCORE 8

This roast comes from Wagyu cattle raised in New South Wales, Australia. The animals are fed a special diet and raised slowly and naturally—no gimmicks, no shortcuts. A marbling score of 8 means there’s a generous amount of intramuscular fat, but it's finely distributed and doesn’t feel greasy. You’ll notice the difference from the first bite: tender, richly flavored, and with a pleasant bite. Not over-the-top melt-in-your-mouth softness, just the right kind of luxury.

ORDER WAGYU ENTRECOTE ROAST ONLINE?

You can easily order this entrecote roast from The Butchery. Our master butchers hand-cut and trim each piece with care. It is then vacuum-packed and quick-frozen to ensure top quality on delivery. If you order before 11:00 a.m., we deliver the same evening in the Netherlands and Belgium. Prefer a different time? No problem—you choose what suits you best. Just let it defrost gently, cook it your way in the oven or on the BBQ, and the meat will do the rest.

An entrecote or ribeye roast is a festive cut of meat that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!

Preparing Entrecote or Ribeye Roast Low and Slow (searing & roasting)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared roast in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.

Core temperature guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C

Total cooking time: approximately 2 hours.

Reversed Sear Entrecote or Ribeye Roast (cooking & finishing on the grill)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.

Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)

Total cooking time: approximately 3 hours.

Preparing Entrecote or Ribeye Roast Sous Vide

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.

Sous Vide Stick Settings for Beef Roast

Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours

Ingredients

rundvlees 100%

Nutritional value

Type	Per 100g
Energie (kJ)	932.14
Energie (kcal)	223
Vet (g)	15.6
Verzadigd vet (g)	7.5
Koolhydraten (g)	0
Suikers (g)	0
Vezels (g)	0
Eiwitten (g)	20.5
Zout (g)	0.08

Wagyu sirloin roast 8+ Australia

This entrecote roast from Australian Wagyu beef is easy to prepare, making it perfect for dinners with family and friends!

Same day delivery

+ Flavour enhancers

+ 3,99 | 100 gram herb butter Cafe de Paris

+ 5,99 | 200 ml Meat Jus with Thyme

+ 5,99 | 100 gram Butchery's steak seasoning

+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 39,99 | 2x lobstertail Canada [125 grams each]

+ 5,99 | 4x creamy cheese gratin tart [100 grams each]

+ 9,99 | 8x Haricots verts wrapped in Livar bacon

Same day delivery or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed

This entrecote roast from Australian Wagyu beef is easy to prepare, making it perfect for dinners with family and friends!

Product Information

WAGYU ENTRECOTE ROAST 8+ AUSTRALIA

WHAT IS AN ENTRECOTE ROAST?

WAGYU FROM AUSTRALIA – MARBLING SCORE 8

ORDER WAGYU ENTRECOTE ROAST ONLINE?

Preparation

An entrecote or ribeye roast is a festive cut of meat that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!

Preparing Entrecote or Ribeye Roast Low and Slow (searing & roasting)

Total cooking time: approximately 2 hours.

Reversed Sear Entrecote or Ribeye Roast (cooking & finishing on the grill)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.

Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)

Total cooking time: approximately 3 hours.

Preparing Entrecote or Ribeye Roast Sous Vide

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.