Whole Wagyu Rib Roast BMS 3/5
BMS 3-5 (Very Good)
This amazing wagyu tomahawk bone-in rib roast provides the ultimate roasting joint. It can be roasted whole or can be easily cut into large tomahawk steaks, or bones removed entirely and cut into ribeye steaks. Whichever way you slice it (or not) it is one of the finest tasting cuts in our range.
Our whole wagyu rib roast from a beautifully reared wagyu cow produced by the renowned Australian producer 'Darling Downs Farm'. Wagyu cattle are a very large breed so these steaks are literally huge and at least 5cm thick.!
Wagyu is lower in cholesterol than commodity beef and contains high percentages of omega-3 and omega-6 fatty acids. The marbling (known as Shimofuri in Japan) gives the beef a distinctively rich flavour with very tender, melt-in-the-mouth quality. Wagyu is also known for its sweet, full-bodied aroma (known as Wagyuko) which means when it’s cooked it smells amazing too.
Not all Wagyu is created equally and Darling Downs Farm produces some of the best Wagyu cattle outside of Japan. The beef is raised free-range and grain-fed, every mouthful is an unforgettable gastronomic experience.
Usage: For best results cook the whole joint over an open flame until the middle is medium-rare to medium ( 55° internal temperature) If you are cooking over an open flame it is best practice to wrap the end of the bones in aluminium foil to prevent from burning and to help handle the steak.
The easiest way to cook the wagyu is to place in a large roasting tray with halves of whole garlic bulbs and plentiful seasoning, straight into a hot oven (190°c). Lower the heat to 150°c after 20/30 minutes and remove from the oven when the internal temperature of the fattest part of the joint is 55°c for medium-rare, 59° for medium or 65°c for medium-well. Allow resting in a warm place for 30 minutes. If needed place it back in the oven for a short time to heat up before serving.
Net Weight: Whole Wagyu roasting joints are individually priced at £57/kg and will offer 3 or 4 rib bones.