Uruguayan Wagyu Fillet Steak | INK

Description

Wagyu Fillet Steak from the Uruguayan producer INK is the pure essence of elegance and flavour. This is the cut regarded worldwide as the most noble of all steaks, tender, velvety and melting on the tongue. In its Wagyu expression, it becomes even more extraordinary. Buttery juiciness, delicate nutty notes and subtle sweetness turn this steak into a true culinary work of art.

Why is this fillet steak exceptional?

• Wagyu and Angus genetics (F1 and F2) create a perfect balance between Japanese heritage and Uruguayan farming tradition
• Over 350 days of grain feeding based on a natural grain diet ensure even marbling and deep, refined flavour
• Pasture-based rearing with year-round grazing in natural conditions, low stress and full respect for animal welfare
• No hormones and no antibiotics, just clean, premium-quality beef

This is a choice for true connoisseurs. Meat that elevates any dinner to Michelin-star level.

Flavour and texture:

• Velvety tenderness, with the tenderloin literally melting on the tongue
• Buttery and gently nutty flavour characteristic of Uruguayan Wagyu
• Outstanding juiciness and marbling, with fat that melts at low temperature and coats the meat in flavour and aroma

This is a steak that needs very little accompaniment. A touch of salt and pepper is enough to reveal its full character.

Storage and freshness:

Freezing:

If you plan to freeze the steak, do so immediately after purchase, while it is at its freshest. Vacuum packaging is recommended, as it protects the meat from flavour loss and freezer taint.

Defrosting:

• defrost slowly in the refrigerator for 12 to 24 hours at 0 to 4 °C
• never defrost at room temperature, as this may lead to bacterial growth and loss of quality
• after defrosting, treat the meat as fresh and do not refreeze

BeeF Atelier tip:
If you plan to cook the tenderloin at the weekend, move it from the freezer to the refrigerator on Friday evening. By Saturday, it will be in perfect condition, just like freshly cut beef.

Preparing the steak:

• remove the steak from the refrigerator at least 30 to 60 minutes before cooking, so it can reach room temperature
• pat dry with kitchen paper to remove excess moisture and achieve a perfect crust
• season lightly with salt and freshly ground black pepper, this is all that is needed to highlight the natural Wagyu flavour (Maldon sea salt is recommended)

Pan and equipment choice:

The best option is a cast iron or heavy steel pan, as it retains high heat and distributes it evenly. Alternatively, you can use a gas or charcoal grill, or prepare the steak sous-vide and finish it briefly in a pan.

Cooking step by step:

1. Heat the pan over high heat until very hot and lightly smoking.
2. Add a small amount of oil with a high smoke point, such as rapeseed oil, or a piece of clarified butter.
3. Place the steak in the pan and wait for the characteristic sizzle.
4. Cook for approximately 1.5 to 2 minutes per side for a steak 2,5 to 3 cm thick to achieve medium rare, if the steak is thicker, briefly sear the sides as well

At the end of cooking, add a knob of butter, fresh garlic and a sprig of thyme or rosemary. Baste the steak for several seconds to enhance aroma and juiciness.

Resting:

After cooking, transfer the steak to a board or rack and allow it to rest for 5 minutes. This allows the juices to redistribute evenly throughout the meat.

Serve on its own with a touch of Ninja Salt, or with simple sides such as roasted potatoes, grilled vegetables or a fresh rocket salad.

Expert tip:
If you have a sous-vide cooker, set it to 54 to 55 °C for around 1 hour, then finish the steak with a quick sear on a hot pan. This guarantees perfect medium rare doneness, with juiciness from edge to centre.

Additional information

Weight	N/A
Weight	200g, 400g, 1kg
Packing type	VAC – vacuum packaging
Expiration date	Use-by date as stated on the product label
Meat type	Fresh meat, chilled, Suitable for home freezing
Breed	Wagyu
Country of origin	Uruguay
Ripening method	Wet-Aged