10,00 €–134,00 €Price range: 10,00 € through 134,00 €
Premium Wagyu Burger 150 g is a luxurious fusion of flavour and craftsmanship. It combines 30% Japanese Wagyu A5 (BMS 12) with 70% premium Polish beef from tenderloin, ribeye and striploin. Seasoning is kept to an absolute minimum, just 1 percent salt and 0.5 percent pepper, allowing the exceptional quality of the meat and the delicate Wagyu marbling to take centre stage.
Description
Product highlights:
30% Japanese Wagyu A5 (BMS 12), the highest possible grade in Japan
70% premium Polish beef from tenderloin, ribeye and striploin, selected exclusively from the finest cuts
Minimalist composition using only salt (1 percent) and pepper (0.5 percent)
Refined structure and exceptional juiciness, balancing Wagyu richness with classic steak cuts
Steak-style burger with a quality that rivals top-level steaks
Vacuum packed and delivered under a controlled cold chain to preserve aroma and freshness
No additives, preservatives or fillers!
Japanese Wagyu is legendary in the world of beef. A5 grade with BMS 12 represents the absolute peak of marbling, where fine veins of fat run through the meat and melt during cooking, creating a velvety texture and deep, luxurious flavour. In this burger, Wagyu brings a premium dimension that cannot be replicated.
At the same time, using 100 percent Wagyu for burgers presents challenges in structure, cost and cooking performance. That is why the perfect balance was created: 30% Wagyu A5 for unmistakable richness, combined with 70% carefully selected Polish beef from tenderloin, ribeye and striploin. This provides structure, balance and a robust meat base, resulting in a burger that is indulgent yet cohesive on the plate.
The minimalist seasoning allows the natural aromas of Wagyu and classic steak cuts to shine, delivering the meat in its purest form. Each burger is vacuum sealed and transported under strict temperature control to ensure maximum freshness and flavour on delivery.
Beef ATELIER cooking tips!
Before cooking, chill the burger thoroughly, ideally by placing it in the freezer for around 20 minutes.
Wagyu fat begins to melt at approximately 28°C, so proper chilling helps reduce excessive fat loss during cooking.
Sear on a very hot cast-iron grill or pan without adding oil, as the natural Wagyu fat is sufficient.
Avoid open flames, as the fat may flare up and burn too quickly!
