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Goodwins Butchery opens 7 days a week except on major National holidays
Our homemade youtube video for this item:
It's AGED 2-4 weeks; this means the beef has spent a certain period of time in a chiller at temperatures -1 to 2 degrees Celsius. Aging beef increases its tenderness and improves its taste, providing a stronger flavour.
THIS IS BEEF SECONDARY CUT FOR STEW, need some hours of cooking to get it tender i.e for casserole, slow cooker, curry, soup, rendang, gulai, opor, soto, rawon, dendeng, empal etc.
NOT SUITABLE FOR STEAK OR ROAST .... however some people claimed they can cook it for steak or roast with some kind of tricks or magic recipe that you can check online di Youtube (beef suitable for steak or roast are the LOIN / PRIME CUTS; ribeye, sirloin, tenderloin or rump)
HOW TO HANDLE CHILLED AGED BEEF
ABOUT WAGYU TOKUSEN
In Tokusen farm, we crossbreed our wagyu with other breeds. Raising this breed to reach its best potential requires following traditional Japanese methods. This includes feeding a speciality feed for a year longer than conventional cattle and offering attentive, individual care. We nurture TRUE BLOOD Wagyu cattle.
ABOUT OUR BEEF & LAMB PRODUCTS (versi bahasa Indonesia, silahkan skrol ke bawah)
Cara manangani daging beku