Recommended preparation Denver Cut

Grill plate, plancha or pan

The "Denver Cut" of the Rarité is extremely aromatic, has a tender bite and a pleasant melting texture.

Quick: Fill a large pot with cold water and place the meat in it for about an hour.

Slow: Place in the fridge 1 day before preparation.

Remove the meat from the fridge or water bath, unwrap and pat dry with kitchen paper.

We recommend enjoying the meat with salt only. To do this, lightly salt the steak on all sides before cooking and allow the salt to "soak in". You should allow 15 - 60 minutes for this process. Place the meat unpacked in the fridge during this time. Room temperature before grilling is not necessary!

Set the grill plate, plancha or pan to 100% of the maximum temperature and allow to preheat well. Apply a teaspoon of Wagyu fat or frying oil to the frying surface or directly onto the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 60 seconds, turn the meat onto another side and apply gentle pressure there too. The steak has more than 2 sides! Please repeat this process with all cut sides until they are dark brown. If the degree of browning is still insufficient after 60 seconds, repeat this process until the roasting aromas have the desired color (golden brown - mahogany brown).

Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No post-cooking or resting phase is required! It is not necessary to check the core temperature with this method, depending on the quality of the meat!

For other cooking methods, we recommend a core temperature of 57 degrees Celsius for this cut.

We wish you bon appétit!