WAGYU TEPPANYAKI / CHUCK FLAP EDGE ROAST

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Pan / Grill / 800 Degrees

Traditionally, the Teppanyaki Cut is sliced into approximately 1 cm thin slices and briefly seared on the Teppanyaki plate.

The dry-aged Teppanyaki Cut, also known as Chuck Flap Edge Roast or Zabuton Steak, is one of our favorite Wagyu cuts. This special cut is carefully taken from the transition between the neck and the back. Its characteristic aroma and tenderness are well-known among Wagyu fans.

The dry-aged meat is extremely marbled in its classic form and an amazingly buttery piece of Wagyu meat. In Japan, thin slices of about 1 cm thick are cut from the Teppanyaki Cut and briefly seared on the teppanyaki plate, resulting in an incomparable taste experience. These tender slices are also excellent for a traditional Shabu Shabu, where the meat is thinly sliced and briefly cooked in hot water.

Perfect for preparation on the teppanyaki grill or in the pan, the juicy Wagyu Teppanyaki offers an authentic Japanese dining experience.

This special Wagyu cut is also known as the Denver Cut and is a rather rare and exceptional cut, which is why it is often sold out. Treat yourself to this culinary specialty and experience Kobe meat like in Japan in your own home.

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

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