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Differents grades of Beef Marbling Score availables
Differents grades of Beef Marbling Score availables
Fore ribs & short loin
Fore ribs & short loin
Comprising both the entrecote and ribeye, the ribeye cap and the 8 ribs of the animal. The ribeye cap can be used for roasting 160º or slow cooking. If the ribs are removed, it can be prepared with a tasty gravy sauce or can be cook on the grill.
Ref:
Ribeye
Ribeye
Boned and polished piece, comprises the cut between the fifth and twelfth rib. The marbled aspect of the meat is the key flavour that brings tenderness, a very smooth texture and juiciness in every bite.
Ref:
Ribeye Bone in
Ribeye Bone in
The piece contains the rib bones. The bone provides excellent flavour for cooking. It is also exquisite grilled or plancha.
Ref:
Filet Tenderloin
Filet Tenderloin
A highly appreciated and especially tender piece from which medallions can be obtained that are ideal for grilling. It is also good for raw dishes such as tartar or carpaccio.
Ref: 1000001
Chuck Fap
Chuck Fap
This piece comes from the fore quarter of the Wagyu, characterized for being the piece with the highest fat infiltration and fine texture and sweetness. It is recommended for both cold preparations, such as tataki, and warm grilled or plancha dishes
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We have three levels of Beef Marbling Standard:
We have three levels of Beef Marbling Standard:
BMS 5-6
BMS 5-6
BMS 7-8
BMS 7-8
BMS Premium
BMS Premium
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