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Centurion Wagyu Chateaubriand

Centurion Wagyu Chateaubriand

83 €
Centurion Wagyu Filet Mignon

Centurion Wagyu Filet Mignon

77 €
Centurion Wagyu Shimofuri

Centurion Wagyu Shimofuri

74 €
Centurion Wagyu Akami

Centurion Wagyu Akami

55 €

Centurion Wagyu – Tender, juicy, unparalleled

8 essential tips for the ultimate Wagyu experience
  • Thaw gently: Thaw frozen Centurion Wagyu overnight in the refrigerator in a vacuum bag. For longer thawing times, remove the meat from the bag and wrap it loosely in cling film.
  • Pay attention to temperature: Remove from the refrigerator about 30 minutes before cooking. This keeps the fine intramuscular fat stable and ensures that the steak cooks evenly.
  • Pat dry: Before cooking, carefully pat the steak dry to remove excess moisture and allow for a perfect crust.
  • Use the right pan or plate: Wagyu should be cooked on a very hot stainless steel plate (teppanyaki) or in a good cast-iron pan at around 250°C. Cooking directly over an open flame is too risky due to the high fat content.
  • Sear briefly and intensely: For steaks about the thickness of your thumb, 2–2.5 minutes per side is sufficient. Thicker cuts can then be brought to the desired core temperature in the oven (approx. 140°C) at a low heat.
  • Leave to rest: After frying, leave to rest for 3–4 minutes to distribute the meat juices evenly.
  • Perfect slices: Cut the steak into thin slices and season to taste with fleur de sel, pepper, or a few drops of soy sauce or ponzu. The meat will stay warm longer on preheated plates (approx. 45–50°C).
  • Individual seasoning: In Japan, salt is often served separately so that everyone can season their food to their own taste. Alternatively, a few drops of soy sauce or ponzu can complement the flavour.

    • Centurion Wagyu – Directly from Japan, tender, juicy, unparalleled

    At Centurion Wagyu, the highest quality begins at the source. The animals are raised in Miyazaki, one of Japan’s most exclusive Wagyu regions, and handled with care from farm to final preparation, all on site. There, experienced Japanese specialists take over the entire processing: from the professional cutting of the individual cuts to the strict control of weight and structure.

    Once the portions have been precisely prepared, they are carefully flash-frozen and vacuum-sealed in Japan. Only then — fully processed and frozen — are they shipped on a temperature-controlled flight to Germany. This ensures that every piece of Centurion Wagyu reaches you in the same quality as when it left Japan: unadulterated, fresh, and of the highest standard.