Rangers Valley WX Wagyu Beef Collection ( Australia )

Tast­ing notes from the Curator

The Rangers Val­ley WX beef pro­vide an exquis­ite and but­tery mouth­feel. All their cuts pro­vide a deep uma­mi flavour and real­ly melt-in-your-mouth texture.

• Wagyu WX Rib Eye MB5+ 400 — 450g : The most fat­ty cut, with the deep­est flavours, that all steak lovers will unmis­tak­ably love. This cut is per­fect to share for 2 to 3 people.

• Wagyu WX Strip Loin MB5+ 400 — 450g : A lean­er cut, but still deep in flavour and ten­der. The eas­i­est to cook.

• Wagyu WX Ten­der­loin MB5+ 250 — 300g : Extra­or­di­nar­i­ly ten­der, but­tery. The cut for fine din­ing. Beau­ti­ful with a nice Soulard Foie Gras Esca­lope on top.

Prepa­ra­tion or Pairings

Books have been writ­ten on how to per­fect­ly cook a steak, and the debates are still not closed.

• Grilling will pro­vide you the best cook­ing expe­ri­ence and a great tex­ture and smoky flavour. But it’s not pre­cise and needs expe­ri­ence to per­fect­ly execute.

• Sous vide will pro­vide you amaz­ing pre­ci­sion and per­fect­ly cooked cen­tre. You need some expen­sive equip­ment, and cook­ing takes a long time.

• Sear-roast­ing needs an oven and a cast-iron skil­let. Pre-heat both, sear the steak in the cast iron skil­let, then slip into oven to fin­ish cook­ing. Amaz­ing crust, but not real­ly precise.

• Pan Fry­ing, the most clas­sic way, pro­vides great crust, but is also impre­cise and demand expe­ri­ence to per­fect­ly execute.

In all these sit­u­a­tions, we rec­om­mend using a good meat ther­mome­ter ( beware of afford­able ones, they are not precise ) :

• Extra-rare : Core at 80 to 100℉

• Rare : Core at 120 to 125℉

• Medi­um Rare : Core at 130 to 135℉

• Medi­um : Core at 140 to 145℉

• Medi­um Well: Core at 150 to 155℉

• Well Done : Core at 160℉ and above.

Of course, we rec­om­mend you to enjoy your steaks Medi­um Rare.

An Award Win­ning and Inno­v­a­tive Approach to Breeding

Rangers Val­ley has adopt­ed an inno­v­a­tive approach mix­ing genet­ics and respect of the nat­ur­al life cycle of their cattle.

By select­ing excep­tion­al Wagyu sire and breed­ing with excep­tion­al spec­i­men cho­sen for their mar­bling, adapt­abil­i­ty, they cre­at­ed a unique WX off­spring that his prized by chefs all around the world.

This excep­tion­al cat­tle is then slow fed for 360 days, with­out any HGP ( hor­mone growth pro­mot­ing). This nat­ur­al growth pro­motes excep­tion­al mar­bling, flavour and melt in your mouth tenderness.

Storage Instructions

Keep in your freez­er once deliv­ered. All our WX steaks are blast frozen to ensure excep­tion­al quality.

To thaw your steaks, you can whether:

• Thaw them in the refrig­er­a­tor for around 12 to 18 hours

• Thaw them in Cold water ( quick thaw method ), in their vac­u­um pack, for 20 to 40 mins in a large bowl of cold water.

Nev­er thaw at room temperature.