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Burger Premium WAGYU A5 150g
Burger Premium Wagyu 150 g to luksusowa fuzja: 30% japońskiego Wagyu A5 (BMS 12) łączy się z 70% polskiej wołowiny (polędwica, ribeye, rostbef). Dodatki ograniczone do minimum: 1% soli i 0,5% pieprzu, by wyeksponować najwyższej klasy charakter i subtelność marmurkowania Wagyu.
Description
Product Characteristics:
- 30% Japanese Wagyu A5 (BMS 12): The highest possible grade from Japan, representing the absolute pinnacle of marbling.
- 70% Polish Premium Beef: A blend of the finest cuts—tenderloin, ribeye, and striploin—sourced exclusively from the BEEF.PL selection.
- Minimalist Seasoning: Only salt (1%) and pepper (0.5%) to allow the natural meat flavours to shine.
- Sophisticated Structure and Succulence: A perfect balance between the richness of Wagyu and the solid meat base of classic premium cuts.
- Steak-Burger Style: A burger designed to match the quality and experience of the world’s best steaks.
- Clean Label: No additives, preservatives, or fillers.
- Freshness Guaranteed: Vacuum-packed and delivered via cold chain to preserve peak aroma and texture.
Japanese Wagyu is a legend in the world of meat. Grade A5 with a BMS (Beef Marbling Score) of 12 represents the absolute peak of marbling. Delicate veins of fat permeate the meat, melting during cooking to provide a velvety texture and an opulent, rich flavour. In this burger, the Wagyu content provides a premium value that is impossible to replicate.
A burger made of 100% Wagyu can be a challenge in terms of structure and richness. At BEEF.PL, we have created the ultimate compromise: 30% Wagyu A5 for luxury character and 70% carefully selected Polish beef (tenderloin, ribeye, striploin) for texture, balance, and a solid meat base. The result is an extravagant burger that maintains a consistent and satisfying bite.
The minimalist seasoning (1% salt, 0.5% pepper) ensures that the aroma of the Wagyu and premium cuts is never masked—you experience the meat in its purest form.
Preparation Tips from BEEF.PL:
- Chill the burger very thoroughly before cooking (preferably by placing it in the freezer for 20 minutes). The melting point of Wagyu fat is as low as 28°C. Strong chilling will minimize the amount of fat rendered out of the meat!
- Use a very hot cast-iron grill or pan for searing. Do not use oil, as the natural Wagyu fat is sufficient. Avoid flames, as the fat can ignite excessively.
Additional information
| Weight | 0,15 kg |
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