Wagyu Sauerland is a farm - founded in 2018 by Christoph and Kati. The entire value chain is in their hands, from rearing the 100% purebred Wagyu cattle to marketing from nose to tail. Their animals live in a natural herd with pasture grazing from spring to fall. You can order the unique meat in our online store. You also have the opportunity to visit the farm on Fridays (13-17h) and Saturdays (10-12h) to see how the animals are reared and fed. You can find more information about us here.

Write us an e-mail to info@wagyu-sauerland.de. Your request will be processed within 24 hours!

If you have an urgent request, you can also contact us via WhatsApp or by phone: +49 (0)179 8288 734. You can reach us Monday to Saturday.

Fullblood Wagyu refers to 100% purebred Wagyu cattle, meaning no crossbreeding with other cattle breeds. Both parent animals come from pure Wagyu genetics, which is verified through hair samples and herd book records. This purity guarantees the typical Wagyu characteristics, such as exceptionally fine marbling, a high proportion of healthy unsaturated fatty acids, an incomparably tender, buttery flavor, and a low melting point of the fat. Unlike crossbreeds (e.g., F1 Wagyu with 50% Wagyu content), Fullblood Wagyu represents the highest meat quality and authenticity.

At Wagyu Sauerland, we place the highest value on animal welfare and sustainability. Our Wagyu cattle are raised according to the highest standards – for which we have already received an award from Regionalwert Impuls GmbH for our sustainable business practices.

From spring to autumn, the Wagyu cattle enjoy extensive grazing, while in the winter months they live in a spacious, straw-bedded barn. Unlike conventional bull fattening, our cattle grow for around three years – twice as long as usual , which is clearly reflected in the meat quality.

We treat our animals with respect and care – and regularly give them relaxing massages to further improve their well-being.

Origin & Purebredness: Make sure it is 100% Fullblood Wagyu meat to enjoy the special taste due to the strong marbling and low melting point of the Wagyu fat.

Marbling (BMS): The Beef Marbling Score (BMS) assesses the fat distribution in the meat. A BMS of 8–12 represents the highest quality. However, a BMS of 10 and above is considered too intense for the European palate.

Certificates & Transparency: Trust suppliers who can provide proof of origin and certificates. Wagyu beef directly from a German farmer is preferable to imported Wagyu beef. The results of the annual Wagyu Meat Contest can also be consulted.

Humane animal husbandry: Prefer meat from pasture-raised Wagyu cattle. Studies show that pasture-raised cattle contain up to three times more omega-3 fatty acids and have an optimal omega-6 to omega-3 ratio of less than 2:1. Furthermore, the flavor is significantly improved.

Aging: Dry-aging for at least 21 to 28 days improves the flavor and tenderness of Wagyu beef.

Orders can be placed around the clock in our online store.

We are happy to send your order to your preferred address. To do this, you can simply enter a different delivery address. If you would like us to enclose a greetings card, you can leave us a comment in the comments field during checkout.

If your steak is not available, you can register on the waiting list on the product page and we will contact you when the steak is available again.
If you need the steak in a different weight or a very specific cut that you cannot find in the online store, please write to us. We will be happy to fulfill your wishes!

Unfortunately, for technical reasons it is not possible to redeem several vouchers at the same time. You must therefore choose one voucher and save the rest for your next order.

We ship every Wednesday by express (delivery within 24 hours). You will receive the package on Thursdays. Do you need your order earlier? No problem, just get in touch with us.

We ship our high-quality products in high-performance and ecologically sustainable insulated boxes. This ensures an uninterrupted cold chain until the goods are delivered to the recipient. The goods are carefully packed with sufficient cooling elements (cold packs and dry ice).

For shipping with UPS and DHL, a time window of 08:00 - 20:00 applies. Please always make sure that someone can accept our parcel during these delivery times. You will receive a tracking number immediately after dispatch, which you can use to track the parcel.

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected.

We go to great lengths to ensure the safe shipping of frozen meat: well-insulated, sustainable insulated packaging, reusable cold packs, dry ice and high-quality vacuum packaging ensure high quality. Every parcel is packed and checked by hand. We also rely on environmentally friendly CO2-neutral shipping with UPS.

As long as your parcel has not yet been sent, we can still change the address without any problems. Just send us a short e-mail to let us know. As soon as the parcel has been handed over to our shipping service provider, it is no longer possible to change the address.

We currently offer shipping within Germany and to Luxembourg, the Netherlands, France, Finland, Denmark, Italy, Sweden and Austria.

As soon as your parcel is on its way, you will receive an e-mail with a shipping confirmation and tracking number. This should keep you informed about the current status of your shipment. If you have any questions or delays, please feel free to contact us.

The parcels we send guarantee refrigeration for up to 48 hours. As we generally expect delivery within 24 hours, you have enough security to accept even a delayed parcel. As a general rule, if the goods are sufficiently cool on delivery, the meat is safe to eat. We always recommend storing the goods in the fridge immediately after receipt.

Our straw packaging is reusable, biodegradable and compostable. You can simply throw the cardboard packaging in the paper waste and dispose of the filling material in the organic waste garbage can.

Our Wagyu meat is always delivered to your home well chilled. The thick-walled straw cladding, reusable cooling batteries and dry ice ensure an uninterrupted cold chain until delivery. There is also very little packaging waste.

Wagyu Sauerland is a multi-award-winning family farm with over 50 Wagyu cattle. Orders can be placed through their online shop with shipping throughout Europe, or you can visit their farm shop for personal advice.

Opening hours: Fridays 1–5 pm, Saturdays 10 am–12 pm
Address: Bönkhausen 1, 59821 Arnsberg

The order can be collected from our farm. Simply select "Pick up" in the order process. We are always open on Fridays (1-5 pm) and Saturdays (10 am - 12 pm). The address: Wagyu Sauerland, Bönkhausen 1, 59821 Arnsberg. You can use Google Maps to find us.

We are always open on Fridays (1-5pm) and Saturdays (10 am-12 noon). The address: Wagyu Sauerland, Bönkhausen 1, 59821 Arnsberg. You can use Google Maps to find us.

You can choose to pay by credit card / debit card or cash for farm-gate sales. It is also possible to select all common payment methods (credit card, instant bank transfer (Klarna), Paypal, Apple Pay and Google Pay) during the ordering process and pay in advance.

We always have a selection of steaks, grilled sausages and burger patties in stock, so we will be happy to advise you personally at the farm, even without an order.

You can pay in the online store either by: Credit card (Visa, Mastercard, American Express, Maestro); instant bank transfer (Klarna); prepayment; Paypal; Apple Pay and Google Pay.

You choose the desired amount and we send the voucher with envelope in a great, high-quality look and flyer free of charge to your home free of charge.

Do you need a gift voucher to print out? That is also possible, the voucher code will be sent to you immediately after ordering with a PDF by e-mail.

You are welcome to email us at info@wagyu-sauerland.de with your desired amount. You will receive a message immediately after processing and the desired amount can be selected in the online store.

Kobe beef, and therefore Kobe beef, comes directly from the Kobe region in Japan and thus has a protected designation of origin, similar to Champagne. Outside the Kobe region, the meat is called Wagyu beef.

Wagyu beef from Germany is of very high quality – especially full-blood Wagyu with good feed and species-appropriate husbandry (pasture grazing in summer, straw bedding in winter). Original Japanese Wagyu (e.g., Kobe) often retains a finer marbling, but its fat content is frequently too high for European palates.

Wagyu beef is prized for its exceptionally fine marbling, the delicate veins of fat embedded within the muscle that make the meat incredibly tender, juicy, and flavorful. The fat melts at low temperatures, resulting in a buttery-smooth mouthfeel and an intense, slightly nutty taste. Furthermore, German 100% Fullblood Wagyu comes from humane, pasture-raised cattle, specially fed, and given ample time to grow – a minimum of three years – all of which contribute to its delicacy.

Wagyu beef is the healthiest beef in the world, rich in valuable nutrients. Omega-3 fatty acids, conjugated linoleic acid, vitamin E, vitamin A, zinc, iron, and vitamin B12 contribute to a healthy diet and can actively prevent disease. The optimal omega-6 to omega-3 ratio is particularly beneficial.

Wagyu beef is rich in
long-chain omega-3 fatty acids, which can lower blood pressure,
It reduces triglycerides and promotes heart health. It also has the following effects:
anti-inflammatory.

The high zinc content strengthens the immune system, supports wound healing, and promotes healthy hair and nail growth. As an essential trace element, zinc also plays a central role in enzyme and hormone processes.

Vitamin E acts as a powerful antioxidant, neutralizing free radicals and protecting cells from damage. It supports memory, reduces inflammation, and can help prevent arteriosclerosis.

Vitamin B12 is essential for
Cell division, DNA formation, and energy metabolism. Because the body
Since it cannot produce it itself, it must be obtained through food.
It will be particularly important for diabetics, as it protects blood vessels and supports detoxification.

The cost of Wagyu beef depends on the cut, marbling, and breed purity. For example, the cost of a 100% full-blood Wagyu burger patty starts at €10, rising to €150-400 per kilo for steak cuts like Wagyu rump steak and Wagyu filet.

Wagyu beef is so expensive because the animals grow exceptionally slowly (a minimum of three years of rearing), require extensive care, and are raised under high animal welfare standards. Furthermore, the exceptional marbling ensures a quality that is unparalleled worldwide.

Is it worth it? For connoisseurs who appreciate exceptional taste, delicacy, and origin, yes – it's a truly unforgettable taste experience.

The quality of Wagyu beef is recognizable by its fine, intense marbling (white veins of fat within the meat), tender texture, and intense aroma. Generally speaking, the higher the marbling, the higher the quality of the meat. In addition to the appearance of the meat, one should also pay attention to the way the Wagyu cattle are raised: In particular, pasture grazing and a minimum age of three years improve the quality of the meat.

1. Place the meat in the vacuum-sealed bag in the refrigerator one day before cooking. You can then prepare the steak one hour before cooking.
   Place it on your kitchen counter.
   
2. Preheat your pan or grill thoroughly. For a nice crust, we recommend a plancha (instead of a grill rack). Oil or clarified butter is not needed, as enough fat will render out during searing.
   
3. For a beautiful crust, grill your steak as hot as possible, but for as short a time as possible. Turn the steak after 1-2 minutes.
   
4. Once the steak has reached the desired level of browning, remove it from the pan /grill. After a 2-3 minute resting period, place the steak over indirect heat.
   
5. Cook the steak, turning it several times, until it reaches the desired internal temperature. We recommend medium-rare (52-54°C).
   
6. Tip: Use a good meat thermometer with a thin probe (1.5 mm) and a fast response time. This is the only way to ensure you achieve the perfect degree of doneness.
   
7. After cooking, let the steak rest for 2-3 minutes. Then season it with coarse salt flakes . That's all a good steak needs!

Simple recipes that highlight the delicate flavor and tender texture are best suited for Wagyu beef. Ideal are:

• Seared steak: Ribeye or rump steak – simply salt, sear over high heat.
• Tataki or carpaccio: Sliced ​​paper-thin and served raw or only very briefly fried.
• Wagyu Sukiyaki or Shabu-Shabu: Japanese classics with wafer-thin Wagyu beef in broth
• Wagyu brisket or chuck steak: Slowly cooked at low temperatures for special occasions

We recommend a few high-quality side dishes such as Asian vegetables, arugula, parsnip puree, etc. - you can find a recipe overview here .

The steaks are deliberately unseasoned to bring out their unique flavor. We therefore only recommend salt flakes during preparation. The burger patties are seasoned minimally with salt and pepper.

For an affordable introduction, we recommend our Wagyu burger patties . Those who want to experience the full, intense Wagyu flavor will find our tender, beautifully marbled Wagyu rump steak to be the perfect choice.

False fillet, rump steaks and beef steaks have the lowest fat content. The most tender are the rump steaks.

The Steaks have already been shock-frozen and are delivered deep-frozen. For this reason, it is not possible to cut them into portions again. However, after defrosting, the steaks can be easily cut to size yourself.

The GARLIC ONION JAM (ZWIEBEL CHUTNEY) and ROASTED APPLE GRILL SAUCE sauces do not contain alcohol. You can also see the ingredients in the product description.

The meat is shock-frozen immediately after cutting, and even after defrosting the quality of the meat remains excellent.

The burger buns are shipped deep-frozen. It is sufficient to place the buns in the kitchen a few hours before preparation to defrost them. It is not necessary to defrost them again. After defrosting, you can simply place the buns with the cut side on the grill or in the pan.

Marbling is determined on the basis of the B.M.S. (Beef Marbling Standard). The classification has a scale of 1-12, with 12 being the highest degree of marbling. We generally have a B.M.S. of 8+ and 9+ for our meat.

The marbling of Wagyu beef is significantly finer and more intense than that of regular beef – fine veins of fat run evenly through the meat, resulting in exceptional tenderness and juiciness.
Furthermore, the fat in Wagyu meat has a particularly low melting point – it begins to melt at body temperature, giving the meat its characteristic buttery-soft, melt-in-the-mouth texture.

We offer a 5-course Wagyu tastingat our farm. In addition to a tour of the farm between two courses, our grill master will give you the best tips on how to prepare the absolute premium steak.

How does the evening work? After an aperitif and a welcome drink, our barbecue expert will serve various Wagyu cuts with their incomparable buttery, nutty taste. We enjoy the good meat in a great atmosphere at a long oak table with a view of the pasture. Served with fantastic side dishes. Price including side dishes, wine accompaniment, beer and non-alcoholic drinks: 249.90€ (incl. VAT), duration approx. 4 hours.

You can find all our events at a glance on our events page.

We offer corporate gifts for your employees or customers. With our Wagyu Tasting Set or individual gift boxes, you can give a particularly high-quality and exceptionally tasty gift. We are also happy to include a handwritten greeting card in your name. Please send us an e-mail with your wishes and relevant key data and we will work out an individual offer: info@wagyu-sauerland.de.

Even larger orders before Christmas are no problem for us with express delivery.

We work together with selected partners. If you are interested in including our products in your range, please send us an e-mail to info@wagyu-sauerland.de and ask for our price list.

We want to surprise ourselves and our customers with interesting stories and high-quality products. If you offer such a product, please contact us at info@wagyu-sauerland.de.

All products in our store are producedusing the dry aged method . This means that the meat is hung on the bone for at least 21 days at a controlled temperature (2°C) and humidity (80-85%). The meat loses liquid and develops a dry "rind". These brown, dried end pieces must later be parried. By the time the meat can be prepared, it has lost up to 40 % of its original weight. This explains why dry-cured meat cuts are more expensive in the shops than the conventional wet-cured ones. The evaporation of the water stored in the meat gives the dry-aged Wagyu beef an even more intense, aromatic taste.

We leave our meat to mature on the bone for 4 weeks, which is the best way to develop its buttery, nutty flavor.

Vacuum-packed and deep-frozen meat has a minimum shelf life of 6 months. The exact information can be found on the label of the respective product.

If the product is optimally vacuum-packed, i.e. there are no air pockets in the packaging, you can expect to enjoy the same quality even after years of frozen storage.

If you have already defrosted the product, please do not keep it in the fridge for longer than three days. If this period is exceeded, consult your sense of smell and taste.

The Buns are delivered frozen and can be kept for approx. 3-4 weeks.

Within minutes, the temperature of the steaks, grilled sausages and burger patties is lowered until they have reached a core temperature of at least -18°C. As the cells contain up to 90% water, which is enclosed by a cell membrane, this cell water freezes very slowly in the freezer at home and forms very large ice crystals, which cause the cell membranes of the cells to burst. As a result, the cell water leaks out, nutrients are lost and the cell loses its internal pressure. In our shock-frozen products, the cell water freezes very quickly and only forms very small ice crystals that do not cause the cell membrane to burst. The steak therefore retains its natural consistency and taste.

The best method is to put them in the fridge overnight. The steaks defrost slowly and gently in the fridge. For the best defrosting, it simply takes time, so put the meat in the fridge the day before you plan to cook it. Larger pieces of 1.5 kg or more require a little more time. Regular steaks up to approx. 500g need one night in the fridge. We recommend leaving the meat in the vacuum bag in the fridge to defrost and only unwrapping it before preparation and dabbing it with kitchen paper.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not required, as enough fat will be released when searing. Fry your steak as hot but as briefly as possible. Turn the steak regularly, approx. every 30 seconds. As soon as you have reached the desired degree of browning, remove the steak from the high heat and place it on the grill in the indirect heat. Cook the steak on the grill at around 120°C until the desired core temperature is reached. We recommend medium rare (52-54°C).

It is sufficient to place the rolls in the kitchen a few hours in advance to defrost them. It is not necessary to defrost them again. After defrosting, you can simply place the rolls with the cut side on the grill or in the pan.