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Lamb Chop Recipe

Lamb Chop Recipe 0

LAMB CHOP 5 PIECES NEW ZEALAND

1) Bring the steak back to room temperature (after thawing properly)
2) Gently heat your frying pan and fry garlic slices with some oil until it gets brown. Take the slices out of the frying pan.
3) Season it with spices of your choice
4) Heat your frying pan over medium heat and grill the edge of the chops (where the bone is attached) for 1 to 2 min
5) Lower the heat and grill both sides for about 3 to 4 min each
6) Turn off your grill, cover the frying pan and let it rest for 5 to 6 min


Tip: step 5) is completed, when the chops become a little bit firm (please do not overcook!) Step 6) will be the actual step to get the meat done to the core.

Recipe by Minako

Recommended Product


1 package contains 5 frozen chops with around 250 grams.

Product Details 
Weight  about 250 g
Price per 100 g  716 yen
Origin New Zealand
Delivered as frozen (-18°C)

 

 

Here is the answer: how to get your block meat ready 0

Best for all block meats at Whole Meat!

(used in the example pictures: Grass-fed Rib Roast Cube Roll and Grass-fed Striploin beef block)

Thick meat is said to be best grilled in a frying pan on a high flame, but we would not really recommend this. Meat starts to get hard at around 70°C since it loses protein and meat juice which leads to a loss of taste and juiciness.

The best way to prepare is: check the temperature regularly and only grill it on high flame at the very last.

A massive 1kg meat block is kind of difficult to get done to the core, therefore you should use an oven instead of a frying pan. The rule is: grill it gently, put it into the oven, wrap it in aluminum foil and let it rest, and then grill again to get a nice crust.



1) Bring the meat back to room temperature (after thawing properly)
2) Heat up your oven to 130C
3) Season it (salt and pepper, or use our steak spice)
4) Grill the meat with some oil until it gains color (don’t overcook)
    *Keep your frying pan for later use

5) Put the meat into the oven for 40 to 50min
6) Check the temperature (you can use our thermometer)
Rare = 42C°
Medium = 45C°
Well done = 50C°

7) Wrap it in aluminum foil for about 40min
8) Put it back into your frying pan and grill it in high flame till it gets a nice and tasty color

Recommended product whole meat

A block of finest grass-fed Australian beef from the cube roll (rib). Makes a great roast but can also be cut into fine ribeye steaks. The perfect main meat dish for a home party! 

Each block weighs 1 kg.

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Product Details 
Weight 
various
Price per 100 g 
379 yen
Origin
Australia
Delivered as
frozen (-18°C)

Recipe by Minako

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How to get your T-Bone Steak ready 0

T-BONE STEAK

Common Names:

  • T-Bone

Description:

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Cooking Methods:

  • Grill
  • Stir Fry and Saute

 

Best for our T-Bone Steak 600g (Choice) 

1) Bring the steak back to room temperature (after thawing properly)
2) Season it (salt and pepper, or use our steak spice)
3) Gently heat your frying pan with oil and grill the steak for 4 to 5 minutes while turning it over several times (turn once in about 15sec)

*Keep your frying pan for later use

4) Check the temperature of the steak (you can use our thermometer)
Rare = 42C°
Medium = 45C°
Well done = 50C°

5) Wrap it in aluminum foil after grilling (5min)
6) Put it back into your frying pan and grill it in high flame till it gets a nice and tasty color

Recipe by Minako

  • Volan Rabary
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