3 GANG WAGYU MENÜ MIT SCHMORBRATEN Package Selection:Wagyu Semerrolle as a Main Course juicy and finished with a

juicy and finished with a perfect smoky note

Preparation tip: Cook sous-vide for 6 hours at 50°C

To refine: 1 jar of Wagyu fat

Remove the brisket from the vacuum bag and wrap it in butcher paper with a piece of Wagyu fat

Perfect as tender steak slices or crispy schnitzel

3 GANG WAGYU MENÜ MIT SCHMORBRATEN Package Selection:Wagyu Semerrolle as a Main Course juicy and finished with aA 3 course Wagyu menu for 4 people includes: Starter: Beef steaks (200g) Main course: 1 x Short Ribs Bone In (total 1,300 1,600g) or 1 x Semi Permanent Rib Roll (1,200 1,500g) Dessert: Bresaola (100g) To refine: 1 jar of Wagyu fat Recipe suggestion: Wagyu tartare on toasted brioche bread Wagyu braised beef in red wine sauce with Parmesan polenta and vanilla carrots Cheesecake Click here for the recipe for the 3 course meal.