Free Delivery on orders €50 and over

Free Delivery on orders €50 and over

Free Delivery on orders €50 and over

WX Wagyu Flap Meat (2.3kg)

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Product Description

WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and unique to a market looking for something rare and exclusive. Ours isn’t like other cross bred wagyu. It stands alone as a product because it’s not just about the wagyu component – or the marble score. It’s about a newly developed and artfully crafted evolution. This evolution is equally the wagyu and marble score, plus a deliberate and artful cross breeding – a lineage nexus where one great ancient breed meets another to create a flavour, performance and undeniable quality that’s impossible to define.

Melt in the mouth flavour, texture and that mystifying umami, WX by Rangers Valley brings an eating quality unlike other beef. Known for its intelligent cross breeding, resultant marble score and relentlessly buttery mouthfeel, WX is used by Chefs all over the world with exciting results.

Note: 2.3 kg serves approximately 7 persons


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Marbling is monounsaturated fat that is finely interspersed within the muscle of the beef. When cooked, the marbling is absorbed into the muscle giving the meat melt-in-the-mouth tenderness and flavour.
Marbling will improve the texture, tenderness and flavour of any cut of beef, so you can be sure that Rangers Valley beef will deliver a great eating experience, every time.

Always remove meat from the refrigerator 20-30 minutes prior to cooking. If meat is too cold, cooking time and importantly, flavor and tenderness will be negatively affected.

Season meat with salt flakes, either directly before cooking or for optimal results, 40 minutes prior to cooking. Salting ahead of cooking draws out the moisture from the meat, dissolves the salt flakes and with sufficient time (i.e. 40 minutes), reabsorbs back into the meat, leading to well seasoned, tender and moist meat when cooked.
Be sure to allow enough time for the reabsorption to happen, otherwise the moisture sitting at the surface will evaporate off once the meat hits the pan, resulting in tough meat.

Barbecues and char grills are too hot and will cause the marbled fat to flame and melt away, resulting in a dry steak. Instead, cook in a non-stick pan over medium heat, without any added fats. The marbled fat will baste the meat from inside as it slowly melts, resulting in a great flavour. To finish, briefly increase the heat and sear to achieve a golden, caramel crust.

When cooking marbled beef, aim to soften the marbled fat, but not so much that it melts away. A doneness of medium will achieve a delicious melt-in-the-mouth texture.

Resting is important for redistribution of moisture in the final steak. Cutting too soon after cooking will cause moisture to end up on the plate or chopping board. Allow steak to rest up to one third of the time it takes to cook so that the moisture stays in the steak – essential for eating quality.

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