RECIPES

Super tender and juicy roast beef you ever had before…. Ingredients (for 2 people): Japanese Wagyu Top Round (see product page) 300g (about 1/5 of case) Salt and Pepper Garlic paste Thyme or Rosemary Cooking: Rub salt, pepper and garlic and some herbs like thyme or rosemary into meat. Leave it for 3 hours min. (max 1 day). This helps to keep flavors in and can keep the meat as room temperature. Place the wagyu fat into pan and sear the meat (above 2) with high heat. This helps meat juice (Umami) to remain inside of meat. Make over temperature at 250°F (120°C) and place the meat (above 3) in. Keep oven until the meat’s center temperature reaches 122°F (50°C), which usually takes about 1.5 hour. Place the meat (above 5) out of oven and roll it up with aluminum fill and leave it until the meat temperature becomes 122°F (50°C).