Wagyu Chilean Beef Alcatra Steak | ±250g

Regular price: £25.00
Regular price: ~~£25.00~~
Sale price: £25.00

Tax included.

1 Serves

High Marbling

Chile Origin

Description

"Alcatra" in Portuguese refers to the Heart of Rump. "Picanha" (rump cap) and the "Maminha"(tri-tip) are the other two parts of the rump. It produces high quality, juicy, tender steaks. Whilst appearing leaner than other Wagyu cuts, it retains all the Wagyu experience. In our opinion, Wagyu Alcatra is better than the majority of non-Wagyu striploin and ribeye steaks.

Mollendo F1 Wagyu beef (50% Wagyu, 50% Black Angus)
Reared in the VIII and X Regions in Southern Chile
Cut in-house by our own butchers
1 steak of ±250g
Serves 1
Frozen

Cooking Instructions

Chilean Wagyu Alcatra - Pan or Barbecue

±250g. Serves 1. Defrost 8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 to 40 minutes before cooking. A cold core gives you a grey band under the crust.

3. Dry and season
Pat both sides completely dry. Season generously with fine sea salt. Hold the pepper until after.

4. Heat the pan
Heavy cast iron or steel, high heat, 3 to 4 minutes. Add a neutral oil with a high smoke point. It should shimmer, not smoke. A barbecue over direct coals suits this cut just as well.

5. Sear
Lay the steak away from you. 2½ to 3 minutes on the first side without moving it. Turn and repeat. Then hold it on its edges with tongs to render the fat line.

6. Pull at 52°C
Medium rare. The alcatra is the heart of the rump, so it carries less internal fat than a ribeye and has less margin for error. Past medium it dries.

7. Rest
6 to 8 minutes on a warm plate or a rack. Do not cover tightly. A rump cut repays a full rest more than most.

8. Slice across the grain
The grain on a rump is coarser than on a fillet and runs at an angle across the steak. Find it before you cut, then slice across it at 1cm. At 250g it also serves whole.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan. Chimichurri also suits this cut.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Why Chile?

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.