Wagyu Blackmore Fullblood Roasting Piece (Boneless) - 1.0kg
Introducing the Aitchbone boneless roasting piece. Do not let the title fool you, the Aitchbone simply refers to where this cut is found. Much the same way we introduced you to the lesser known Velvet Steak, we are at it again...
Although relatively unknown, this is a hindquarter cut that sits close to the topside and rump. It is similar to Rump in both texture and flavour, a resurrection of a forgotten cut your parents would fondly remember, and for good reason.
Given that this meat is from the incredible David Blackmore, and where it is located on the animal, you are guaranteed just the right amount of Marbling for this to be incredibly juicy, incredibly tender, and incredibly tasty.
Best treated the same way you would any other Roasting piece of meat - cooked slowly and carefully to medium. Season well, and make sure you rest it.
Beautifully paired with our Red Wine Jus, available online.
Representing only the highest grade 9+ Fullblood Wagyu as a result of a natural, slow production process that takes 4 years to complete.
Blackmore Wagyu beef produced for Vic’s Premium Quality Meat is farmed under the Blackmore family’s eco-feeding® program, which ensures complete control over the environment in which the animals are raised, their humane management
The Blackmore Wagyu farm is situated in the Victorian high country, at Alexandra. The location was specifically selected for its natural lagoons and old river red gums, allowing the cattle to be bred and fed in a natural, clean and sustainable environment.
Pre heat your oven to 180 degrees, while this is happening in a pan brown and sear each side of the roasting piece until you get a golden crust. Once browned on all sides place in the oven and cook for 1 hour. Allow your meat to rest for 25 minutes once you have removed it from the oven.
This roast will feed 4 - 5 people.