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Niksan is a sub-brand of the renowned Australian Wagyu beef brand, Sher Wagyu. Niksan offers versions specifically designed for the Asian market, primarily targeting regions like Taiwan. Based on the MSA standard established by the Australian Meat Association (MLA), Niksan beef is categorized into M1-M9 levels according to indicators such as marbling, meat and fat color. Niksan offers high value for money, with tender meat and excellent marbling.
The beef ribeye steak comes from the rib section, near the spine and chest muscles. This cut of meat boasts minimal movement, resulting in a tender texture with abundant and evenly distributed marbling fat. The ribeye steak gets its name from the noticeable marbling fat in the center that resembles an "eye," hence its moniker. It is considered a premium cut for grilling and pan-searing, offering a top-notch dining experience.
Place in the refrigerator, then thaw at room temperature The day before eating, transfer the steak from the freezer to the refrigerator to enhance the flavor of the beef. Take it out two hours before cooking to thaw at room temperature. Flip the steak only once when pan-frying Ensure the pan is hot enough before placing the steak. Fry until one side is golden brown before flipping to cook the other side. Serving the steak immediately after frying helps to lock in the juices. Add salt five minutes before pan-frying For a delicious steak, there's no need to marinate it for a long time. Just add salt and pepper five minutes before frying. This way, you won't have to worry about the beef becoming tough.
You can select a set cutting method (the cutting method must be consistent).
Each piece is individually vacuum packed, which is convenient and hygienic.
The raw materials are shipped to the port freshly chilled by air, and can be stored freshly chilled or quick-frozen.
*This product requires 1 to 2 working days for processing before delivery*