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Meat lovers all around the world will indubitably agree with us : wagyu beef is the best kind of beef there is. Also referred to as « Kobe beef », this meat is very special because the cattle it comes from is raised in a very particular way. It gives the exclusive aliment a unique marbling and incredible taste. The marbling is measured and graded as per International standards. The meat is so tender you could eat it raw with a spoon. Still not convinced?
Originally, Wagyu beef or « Kobe beef » comes from Japan where it is raised with a strict diet (all kinds of legends exist behind the diet of the wagyu beef) and traditionally, some cows would even be massaged... In any case, this unique breed is exclusively grass fed. Today, Wagyu beef is not exclusive to Japan anymore, since Australia produces their own meat derived from Kobe beef parents.
Beef amateurs usually have their meat rare, which means you can put it in a smoking hot pan with a little oil or butter. Make sure you take your meat out of your fridge half an hour before you cook it to bring it to room temperature. This will help you achieve perfect cooking in the center of your wagyu beef and avoid tough meat resulting from a heat shock. You can cook it for one minute on each side on a griddle pan or a normal non-stick pan if you like it rare. If not, cook it for 2 to 3 minutes on each side, turning it every minute.
When you are done cooking your wagyu beef, take it off the heat and let it rest for 5 minutes to have a juicy cut of beef, season it with fleur de sel and pepper and enjoy it with some fresh steamed vegetables.
I would love to share with you information on fine food products as well as give you some ideas on how to prepare delicious dishes with them.