Beef

Best cooked medium rare to ensure the marbling is subtly melted throughout the meat. This will give the distinctive buttery texture and taste, which Wagyu is famous for, it can only be described as both decadent and delicious!

Firstlight - Wagyu - Scotch Portion

Firstlight - Wagyu - Scotch Portion

Fed entirely on grass, Wagyu is arguably the finest beef available. Firstlight Wagyu is only produced in the Hawke's Bay by selected high quality suppliers. The cattle are raised and cared for bearing the highest quality procedures, conditions and practices, thus producing the highest quality beef product. Neat Meat supply Wagyu beef to many of Auckland's finest restaurants and dinning establishments, including Cibo, Dine and Jervois Steakhouse.

$25.00  210g
 
This price includes GST
Excludes delivery
Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.
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