Beef rib PRIMERIB OP RIB WAGYU TOKUSEN mbs<=5 aged WHOLE CUT 7 RIBS +/- 12kg (price/kg) PREORDER 2-3 weeks notice

Beef rib PRIMERIB OP RIB WAGYU TOKUSEN mbs<=5 aged WHOLE CUT 7 RIBS +/- 12kg (price/kg) PREORDER 2-3 weeks notice

Brand: Tokusen Wagyu
Product Code: 23032
PRICE IS CHARGED: PER KILOGRAM
CONDITION: FROZEN
PACKAGING: ORIGINAL VACUUM PLASTIC PACKED
CUSTOMIZE ITEM: PREORDER 2-3 WEEKS NOTICE
UTUBE VIDEO: LINK BELOW
Availability: In Stock

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Rp 750.000,-
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UTUBE VIDEO ABOUT THIS CUT 

All of our beef and lambs are branded with HALAL CERTIFIED mostly imported brands from Australia, New Zealand, USA, Brasil and Spain (we never sell non-brand meat products)
  • This cut is beef prime / loin cut for steak or roast.
  • This cut is 'aged' which 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. Most of our aged beef process is wet-aged. This process can take anywhere from 2 to 6 weeks depending on the type and cut of the meat, as well as the desired end flavour and tenderness.
  • This cut is chilled (never been frozen), packed securely in original cryovac vacuumed plastic bags with their own label. 

HOW TO HANDLE CHILLED MEAT

  • Do not let it sit out of the fridge upon receival – place it quickly in the coldest fridge you have. If you have a new house assistant and she/he is not experienced with beef at all, as mostly they are not, please explain to them the difference between a freezer and a fridge. You don't wanna come home to your gorgeous chilled loin beef frozen down hard! however, our delivery person usually will advise them to place the chilled beef in the fridge and not the freezer.
  • The beef should sit at a constant temperature (do not open the fridge too often) If you have 2 refrigerators choose the one which is not opened frequently.
  • Do not place trays of food or heavy things on top of your beef – this will squash it and juices may be lost or worse you may puncture the bag.
  • We recommend to cook it as soon as possible because they are already aged (We do not sell under-aged beef, anyhow if you so desire, you can consume it. We will advise you as to how much time you should keep it in the fridge for best edible quality)
  • Please ask us if you want to keep the chilled aged beef longer in the fridge. We will advise how many more days you can keep it chilled in the fridge by referring to the POD (Packed On Date), this is "CRUCIAL", because if you keep it too long it will be over-aged with stronger smell and the meat colour will be too dark and worst of all it could be off.
  • When you keep the aged chilled beef in the fridge, please check the bag daily to ensure there is no leakage of blood or air (bubbles) in the bag. Both are indications that your beef needs to be dealt with # recommendation; portion it and freeze it down or better still fire up the BBQ! As you might know chilled beef (never been frozen before) always taste better than one that has been frozen.
  • By the time you cut the whole-cut chilled beef into steaks, put it in a small plastic bag individually (if you have vacuum machine it is even better since vacuum packing can prevent the meat from frost-burn). You may keep some in the fridge as chilled for maximum 2 days. The rest (steaks that you will not cook within 2 days from cutting should be frozen immediately after cutting)
  • For easier handling, when you purchase a whole cut chilled meat from us, we can help to cut it in portions for you with couple bucks of cutting cost. For example; a whole ribeye, cut half for roast and the rest cut as steak 1 or 3/4" thick. We can also help to vacuum pack it individually then put all into your bag including the side cut. Then we will deliver it straight away as chilled.
  • Please be aware that well-handled, well-aged beef brings out great qualities but it does affect the colour and smell of the beef when the bag is opened. It goes away after a few minutes.
HOW TO HANDLE FROZEN MEAT
  • Defrost slowly in the chiller / fridge over night. Leave it in its plastic pack.
  • Before grilling / cooking (depend on the size of the meat) take them out of the fridge till fully defrosted or having reached room temperature.
  • Frozen meat to be fully defrosted should sit at room temperature ;
    • Beef steak cuts, about 2 hours
    • Whole cut meat weight about 2-3 kg, need at least 4-5 hours
    • Whole cut meat weight about 4-5 kg, need at least 7-8 hours
    • Lamb carcass weight about 10-12 kg, need a good whole day
  • Defrosting with microwave is NOT recommended
  • How long can we keep beef frozen and still be edible? If constantly below -18 C, years! If it thaws and re-freezes, this will be compromised and molds will grow on it which are harmless although its not a good look.
 
RIBEYE / CUBEROLL / SCOTCH FILLET
 
Source: https://www.recipes.co.nz/MEAT+CUTS/beefcuts/beefwholescotchfillet.html
A WHOLE SCOTCH FILLET MAKES A GREAT CENTRE-PIECE FOR DINNER, AND IT PROVIDES A SUBSTANTIAL AMOUNT OF PROTEIN TO SATISFY HEARTY APPETITES.
 
View recipes that suit this cut https://www.recipes.co.nz/beeflamb/results?q=scotch+fillet  
 
THE CUT
The scotch fillet has a tender, fine grain with some marbling and a small strip of fat running lengthwise. Whole scotch fillet is a well-flavoured roasting cut which carves into beautiful neat slices.
 
HOW TO COOK
  • Preheat the oven to 200ºC. Do not roast any higher than 200ºC as the meat will shrink too much. Line a baking tray with foil or baking paper. Remove the beef from the refrigerator 1 hour before roasting and keep well-covered. All meat, especially larger pieces for roasting, will cook better if cooked from room temperature and not directly from the refrigerator.
  • If fast roasting, brown meat all over in a little oil in a frying pan first. Place the beef on a prepared tray and season with a little salt and pepper. Place herbs of your choice on top and secure with string or twine – but not a plastic twine as it will melt. Roast in the preheated oven for 1¼ hours. This should give you medium-rare to medium. Best results will be gained by testing with a meat thermometer. Internal temperatures for meat when cooked are: 60ºC medium-rare, 65ºC medium, 75ºC well-done. Meat thermometers can be found in most supermarkets today.
  • Stand the roast for 15 minutes before carving across the grain into thin slices. Reserve any meat juices for gravy or creams suggested by your recipe.
  • Additional tips: If your scotch fillet is more or less than 2 kilograms, allow 20 minutes per 500 grams for medium-rare meat. When calculating how much beef to buy, allow 150 grams (uncooked weight) per person. The beef can be roasted at 180ºC, but allow an extra 30 minutes cooking time. 
  
NUTRIENT COMPOSITION SCOTCH FILLET, RAW, LEAN (per 100g)
Energy (kJ) 649
Energy (kcal) 154
Protein (g) 19.8
Total Fat (g) 8.5
Saturated Fat (g) 3.7
Polyunsaturated Fat (g) 0.2
Omega 3 (g) 0.112
Monounsaturated Fat (g) 3.0
Cholesterol (mg) 59.2
Sodium (mg) 45
Iron (mg) 2.1
Zinc (mg) 3.7
Vitamin B12 (ug) 1.5
Vitamin D3 (ug) 0.19
25-OH Vitamin D3 (ug) 0.132
Selenium (ug) 4.7

Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.  

EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)  
EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults)
EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
LOW SODIUM (contains less than 120mg/100g)