WITH ANY FIRST WAGYU ORDER WE ADD A 6 PIECE LAGUIOLE KNIFE SET AS A WELCOME GIFT....
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From orders above € 175
More than 20 years of experience
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WHAT IS WAGYU?
‘Wa’ means Japan and ‘Gyu’ means beef. Japanese Wagyu is blessed by Japan’s rich nature and food culture. Our Wagyu breed is Kuroge Washu cattle, raised on small farms, where they are nurtured like a part of the family and fed with grass, rice straw and silage This results in a highly marbled, extremely delicate meat. This exquisite meat has a mild texture and rich sweet aroma, and the fat contains a high content of unsaturated fatty acid, which boosts the flavour. Taste the refined flavours of Japan, and it’s highly sophisticated culinary tradition that has been passed from generation to generation of farmers.
Quality confirmed by Gault-Millau
OS Meatshop offers Michelin star beef at the comfort of your own home. Our quality has already been approved by the biggest Belgian newspapers and Gault-Millau. Most of our products are exclusively available for restaurant holders and F&B business professionals in large quantities, not for consumers, we make that possible.
Chef Restaurant OS | Sint-Truiden
Tips for cooking the perfect Wagyu steak
KamertemperatuurAllow the steaks to come to room temperature, and pat dry. This will allow the steaks to cook evenly throughout.
Wear protective clothingPre-heat the steak on 60 degrees in the oven Celsius for 20 minutes. This ensures maximum flavor and the inside of the steak being on perfect temperature.
Choose your salon wiselyHeat pan thoroughly on medium to medium high heat.
Use uv led nail lamp safe & qualityFor thin steaks, sear on 1 side for 45 seconds, flip once, and sear for 30 seconds for a rare cook. For thick steaks, sear for 1 minute on each side. Please don't use butter or oil for cooking. Wagyu meat already carries sufficient natural fast-melting fat that serves as oil during the cooking process. Therefore, we strongly suggest NOT to use any additional fat such as butter or oil.
Use uv led nail lamp safe & qualitySeason with salt and pepper (preferred Fleur de sel) on each side.
Allow the steaks to rest for at least 2 minutes prior to serving.
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