Riverina Wagyu Beef Tenderloin MB6+
Chef Special Offer - 40% OFF Riverina Wagyu Beef Tenderloin.
Only available while stock lasts.
Due to the sell out success of our Darling Downs Wagyu Beef Chef Special, our chefs have rushed out and sourced another great Wagyu cut for the final days of this week's Chef Special.
Delicate, soft and buttery, are the three words our chefs use to describe this Riverina Wagyu Beef Tenderloin. Featuring a marble scoring of MB6+ this high-grade prime cut is so succulent it will melt away with each bite.
- 4 x Raw 200g Riverina Wagyu Beef Tenderloin Steaks
Delivered straight to your door, snap-frozen, in a vacuum-sealed bag.
About the producer:
Riverina are a multi-award winning beef producer based in Southern NSW. The region is renowned for its fertile soils, abundant water and temperate climate, making it the ideal location for beef production.
The cattle are then grain fed on a specially formulated high protein grain ration for over 120 days, to ensure superior marbling and consistent eating quality.
About our Exclusive Chef Special:
Our chef's pride themselves on being able to source the finest local farm-fresh produce and negotiate the best value deals for you and your family. Each week, they will be sharing the best produce on the market from Australia's top farmers.
● $10 delivery on orders over $200.
● $20 delivery on orders over $100.
Sometimes cooking high-grade beef like this can be daunting. So, our chefs have given us their top tips to help you cook and serve like a pro.
- Before cooking, set the meat out on the counter and bring it up to room temperature, 30 minutes prior to cooking. This will help the steak retain moisture as it cooks
- Then, pour yourself a glass of wine. Cooking is always more pleasurable with a glass of wine in hand.
- Place a non-stick or a heavy-bottomed sauté pan on the burner over medium heat. Season the steak with oil, sea salt and black pepper in the pan while it is starting to warm.
- Allow the pan to come up to heat, cook the steak for 3-4 minutes checking to make sure it is forming a nice, golden, even crust. Turn the steak over and cook for equal time on the opposite side. Your goal is simple: sear the outside of the meat to melt the interior fats not truly cooking them.
- Rest the steak for twice as long as you cook it to allow it to soak up the juices created through cooking.