Nobiyu™ - The Art of Raising Wagyu
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Boneless Blade Eye Steak
Signature Selection
The Nobiyu™ Boneless Blade Eye is a forequarter cut, sourced from 100% full-blood Wagyu raised in the Alentejo region.
Its abundant marbling provides a particularly juicy and tender texture, with a deep flavor and fat that melts delicately during cooking. It is an intense cut, ideal for preparing as a whole piece and slicing afterwards.
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Recommended preparation
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Before cooking
Remove the meat from the refrigerator about 30 to 40 minutes beforehand and carefully dry the surface with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end to prevent it from burning during searing. -
Searing
Heat a cast-iron skillet or a heavy griddle well. Sear the piece for about 2 to 3 minutes on each side, including the edges, until a uniform crust forms. -
Finishing the cooking
Reduce the heat slightly, add butter, garlic, and rosemary, and baste the meat continuously. Finish until the desired doneness is reached, preferably rare or medium-rare. -
Resting
Let it rest for 5 to 7 minutes in a warm place. -
Serving
Slice thinly against the grain and finish with fleur de sel.
The Nobiyu™ Ribeye is one of the most iconic Wagyu cuts, coming from the anterior region of the loin.
The abundant marbling gives it intense juiciness, a tender texture, and a deep flavor. During cooking, the intramuscular fat gradually melts, contributing to the richness and balance characteristic of this cut.
Nobiyu™ Ribeye
Reserve Selection
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Recommended preparation
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Before cooking
Remove the Ribeye from the refrigerator about 30 to 40 minutes beforehand and carefully dry the surface with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end to prevent it from burning during searing. -
Searing
Heat a cast-iron skillet or a heavy griddle well. Sear the Ribeye for about 2 minutes on each side and also brown the outer layer of fat. -
Finishing the cooking
Reduce the heat slightly, add butter, garlic, and fresh thyme, and continuously baste the meat until it reaches the desired doneness, preferably rare or medium-rare. -
Resting
Let it rest for 5 to 8 minutes in a warm place. -
Serving
Slice against the grain and finish with fleur de sel.
Nobiyu™ Denver Steak
Signature Selection
The Nobiyu™ Denver Steak is a cut from the forequarter, sourced from 100% full-blood Wagyu raised in the Alentejo.
It stands out for its abundant marbling, tender texture, and intense flavor. When properly prepared, it combines a well-caramelized crust with a juicy interior, revealing the deep and balanced character of Wagyu Nobiyu™.
Recommended preparation
Before cooking
Remove the Denver Steak from the refrigerator about 30 to 40 minutes beforehand and carefully dry the surface with paper towels.Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end to prevent it from burning during searing.Searing
Heat a cast-iron skillet or a heavy griddle well. Sear the cut for about 2 minutes on each side until a uniform crust forms.Finishing
Reduce the heat slightly, add butter, garlic, and fresh thyme, and baste the meat continuously until it reaches the desired doneness, preferably medium-rare.Resting
Let it rest for 5 to 7 minutes in a warm place.Serving
Slice against the grain and finish with fleur de sel.
Nobiyu™ Wagyu Brisket
Premium Selection
The Nobiyu™ Wagyu Brisket is a cut from 100% full-blood Wagyu raised in the Alentejo region.
It features a firm structure, abundant intramuscular fat, and connective tissue that transforms slowly during cooking. With time and low temperature, it becomes particularly tender, juicy, and intense, making it ideal for slow cooking, slow smoking, or oven preparation.
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Recommended preparation
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Before cooking
Remove the Brisket from the refrigerator about 30 to 45 minutes beforehand and carefully dry the surface with paper towels. -
Seasoning
Cover evenly with a mixture of salt, black pepper, paprika, and garlic powder. Leave the fat cap facing up during cooking. -
Slow cooking
Cook in an oven or smoker at a constant temperature between 110 and 120 °C for approximately 6 to 10 hours. The time will depend on the thickness of the piece; it will be ready when it is very tender and offers little resistance when pierced. -
Wrapping
When the surface has a well-formed crust, you can wrap the piece in butcher paper to preserve moisture during the final phase of cooking. -
Resting
After cooking, keep the Brisket wrapped and let it rest for 1 to 2 hours in a warm place. -
Serving
Slice against the grain immediately before serving.
Nobiyu™ Wagyu Osso Buco
Premium Selection
Our Osso Buco comes from 100% full-blood Wagyu cattle, raised with total dedication in the Alentejo region. This hind shank cut, which includes the iconic marrow bone, is the supreme choice for slow-cooking enthusiasts. Thanks to the high collagen content and rich marbling, the texture transforms during cooking into buttery meat with a silky sauce. The connective tissue melts completely, resulting in an unparalleled depth of flavor and a tenderness that falls apart with every bite. An authentic product from Nobiyu™ for those seeking gastronomic perfection.
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Recommended preparation
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Before cooking
Pat the Osso Buco slices dry and lightly dust them with flour. Prepare a base of finely chopped onion, carrot, and celery. -
Season and sear
Season with salt and black pepper. Heat olive oil in a heavy pot and brown the slices on both sides. Remove and set aside. -
Prepare the base
In the same pot, slowly cook the vegetable base until soft. Deglaze with white wine, scraping the bottom to incorporate the caramelized flavors. -
Slow cooking
Return the Osso Buco to the pot, add broth until the meat is partially covered, and bake in the oven, covered, at 150 °C for 3 to 4 hours, until the meat is very tender. -
Finish
Add a gremolata of parsley, garlic, and lemon zest immediately before serving. -
Serve
Let it rest for a few minutes and serve with saffron risotto, mashed potatoes, or creamy polenta.
Nobiyu™ Wagyu T-Bone
Reserve Selection
The Nobiyu™ T-Bone comes from 100% purebred Wagyu raised in the Alentejo region.
This cut combines the sirloin and the tenderloin in the same piece, separated by the characteristic T-shaped bone. The difference in texture between the two muscles, combined with the Wagyu marbling, provides a rich, juicy, and balanced experience.
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Recommended preparation
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Before cooking
Remove the T-Bone from the refrigerator about 45 to 60 minutes beforehand and carefully pat the surface dry with paper towels. -
Seasoning
Season both sides evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Heat a cast-iron skillet or a heavy griddle well. Sear the T-Bone for about 3 to 4 minutes on each side and also brown the side fat layer. -
Finishing
Reduce the heat slightly, add butter, garlic, and rosemary, and continuously baste the meat. Since the tenderloin cooks faster than the sirloin, keep that part slightly away from the most intense heat zone. -
Resting
Let it rest for about 10 minutes in a warm place. -
Serving
First, separate the meat from the bone, slice the sirloin and tenderloin against the grain, and arrange them back next to the bone. Finish with fleur de sel.
Note: Available by advance order only.
Nobiyu™ Wagyu Tenderloin
Reserve Selection
The Nobiyu™ Wagyu Tenderloin comes from 100% full-blood Wagyu raised in the Alentejo region.
It is the most tender cut of the animal, with very delicate fibers, subtle marbling, and a milder flavor than other Wagyu cuts. Its soft texture makes it especially suitable for medallions and quick cooking methods, where the natural delicacy of the meat must be preserved.
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Recommended preparation
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Before cooking
Remove the tenderloin from the refrigerator about 30 minutes beforehand and carefully pat the surface dry with paper towels. -
Seasoning
Season with fine sea salt or fleur de sel just before cooking. Black pepper can be added at the end. -
Searing
Heat a cast-iron skillet well. Sear the medallions for about 1.5 to 2 minutes on each side, adjusting the time to the thickness. -
Finishing the cooking
Reduce the heat slightly, add butter and garlic, and baste the meat briefly. The tenderloin should preferably be served rare or medium-rare. -
Resting
Let it rest for about 5 minutes in a warm place. -
Serving
Serve as whole or sliced medallions, finishing with fleur de sel.
Nobiyu™ Wagyu Striploin
Reserve Selection
The Nobiyu™ Striploin comes from 100% full-blood Wagyu raised in the Alentejo region.
This cut is distinguished by its abundant marbling, firm yet tender texture, and an outer layer of fat that contributes to its succulence during cooking. The result is an intense and balanced flavor, especially suitable for preparation as a steak or as a whole piece for later slicing.
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Recommended preparation
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Before cooking
Remove the Striploin from the refrigerator about 40 to 45 minutes beforehand and carefully dry the surface with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Start by browning the outer layer of fat in a cast-iron skillet or on a very hot griddle. Then, sear the piece for about 2 to 3 minutes on each side. -
Finishing the cooking
Reduce the heat slightly, add butter, garlic, and fresh thyme, and continuously baste the meat until it reaches the desired doneness, preferably medium-rare. -
Resting
Let it rest for about 8 minutes in a warm place. -
Serving
Slice against the grain and finish with fleur de sel.
Wagyu Nobiyu™ Rump Steak
Classic Selection
The Nobiyu™ Rump comes from 100% full-blood Wagyu raised in the Alentejo region.
It is a versatile cut from the hindquarter, with fine marbling, a tender texture, and a balanced flavor. It adapts well to both quick steak preparations and whole-piece cooking, offering a succulent result without losing the meat's characteristic structure.
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Recommended preparation
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Before cooking
Remove the Rump steak from the refrigerator about 30 to 40 minutes beforehand and carefully pat the surface dry with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Heat a griddle or cast-iron skillet well. Sear the cut for about 2 minutes on each side, until a uniform crust forms. -
Finishing
Reduce the heat slightly, add clarified butter, garlic, and fresh thyme, and continuously baste the meat until it reaches the desired doneness, preferably medium-rare. -
Resting
Let it rest for 5 to 7 minutes in a warm place. -
Serving
Slice against the grain and finish with fleur de sel.
Nobiyu™ Wagyu Picanha
Signature Selection
Nobiyu™ Picanha is extracted from the rump cap and comes from 100% full-blooded Wagyu raised in the Alentejo region.
It is distinguished by its triangular shape and the outer fat cap, which contributes to its succulence and the formation of an intense crust during cooking. The internal marbling enhances the tender texture and deep flavor, making this cut especially suitable for griddle, Josper, charcoal grill, or indirect cooking.
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Recommended preparation
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Before cooking
Remove the Picanha from the refrigerator about 30 to 40 minutes beforehand and carefully pat the surface dry with paper towels. -
Preparing the fat
Make shallow cross-hatch incisions in the fat cap, without cutting into the meat. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end or just before serving. -
Rendering the fat
Start with the fat cap facing down, over medium heat, allowing the fat to melt gradually and the surface to become well-browned. -
Finishing
Then increase the heat intensity to sear the remaining sides. Finish with indirect heat, in the oven or in a less intense area of the grill, until it reaches the desired doneness, preferably medium-rare. -
Resting
Let it rest for 8 to 10 minutes in a warm place. -
Serving
Slice against the grain and finish with fleur de sel.
Wagyu Nobiyu™ Tri-Tip
Premium Selection
The Nobiyu™ Tri-Tip is a triangular cut from the rear of the rump, sourced from 100% purebred Wagyu raised in the Alentejo.
It features balanced marbling, a tender texture, and well-defined fibers. It is a versatile cut, suitable for preparation as a whole piece or as steaks, provided it is correctly sliced against the grain.
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Recommended preparation
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Before cooking
Remove the Maminha (tri-tip) from the refrigerator about 30 to 40 minutes beforehand and carefully dry the surface with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Heat a griddle or cast-iron skillet well. Sear the piece for about 2 to 3 minutes on each side, until a uniform crust forms. -
Finishing the cooking
Reduce the heat slightly, add butter, garlic, and fresh thyme, and continuously baste the meat until it reaches the desired doneness, preferably medium-rare. -
Resting
Let it rest for 5 to 8 minutes in a warm place. -
Serving
Identify the direction of the fibers before cutting. Slice thinly across the grain and finish with fleur de sel.
Wagyu Nobiyu™ Rabaldilha
Premium Selection
Nobiyu™ Rabaldilha comes from 100% purebred Wagyu raised in the Alentejo region.
Located in the loin area, it features delicate marbling, a tender texture, and a balanced flavor. Its structure makes it suitable for quick preparations on a griddle or skillet and, when the quality and hygiene of the cut allow, also for carpaccio or tartare.
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Recommended preparation
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Before cooking
Remove the Rabaldilha from the refrigerator about 30 minutes beforehand and carefully pat the surface dry with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Heat a griddle or cast-iron skillet well. Sear the piece for about 1.5 to 2 minutes on each side, until a uniform crust forms. -
Finishing the cooking
Reduce the heat slightly, add clarified butter and garlic, and baste the meat briefly until it reaches the desired doneness, preferably rare or medium-rare. -
Resting
Let it rest for about 5 minutes in a warm place. -
Serving
Slice thinly against the grain and finish with fleur de sel.
Nobiyu™ Wagyu Rump Steak
Premium Selection
The Nobiyu™ Rump Steak is a cut from the rump area, sourced from 100% purebred Wagyu raised in the Alentejo region.
It features balanced marbling, succulent texture, and well-defined fibers. It is a versatile cut, suitable for quick cooking on a griddle or skillet and for preparation as a whole piece, provided it is sliced correctly against the grain.
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Recommended preparation
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Before cooking
Remove the Rump Steak from the refrigerator about 30 to 40 minutes beforehand and carefully pat the surface dry with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Heat a heavy griddle or cast-iron skillet well. Sear the piece for about 2 to 3 minutes on each side, until a uniform crust forms. -
Finishing the cooking
Reduce the heat slightly, add clarified butter, garlic, and fresh thyme, and baste the meat continuously until it reaches the desired doneness, preferably medium-rare. -
Resting
Let it rest for 6 to 8 minutes in a warm place. -
Serving
Slice thinly against the grain and finish with fleur de sel.
Nobiyu™ Wagyu Ribs
Classic Selection
The Nobiyu™ Ribs come from 100% full-blood Wagyu raised in the Alentejo region.
Located in the thoracic region, it features abundant intramuscular fat, connective tissue, and an intense flavor. These characteristics make it especially suitable for slow cooking, long smoking, or indirect grilling, allowing the fat and collagen to gradually break down, leaving the meat tender and succulent.
Recommended preparation
Before cooking
Remove the ribs from the refrigerator about 30 to 45 minutes beforehand and carefully pat the surface dry with paper towels.Seasoning
Season with coarse sea salt or a subtle mixture of salt, black pepper, paprika, and garlic powder.Slow cooking
Cook in an oven, smoker, or indirect grill at about 110–120 °C, until the meat is tender and easily pulls away from the bone.Finishing
To create a more intense crust, finish for a few minutes over direct heat, carefully controlling the flames due to the high fat content.Resting
Let it rest for about 15 minutes, lightly wrapped in butcher paper or aluminum foil.Serving
Slice between the bones and serve immediately.
Nobiyu™ Wagyu Flank Steak
Classic Selection
The Nobiyu™ Flank Steak is a cut from the flank region, sourced from 100% full-blood Wagyu raised in the Alentejo.
It is distinguished by its long fibers, intense flavor, and abundant marbling, which contributes to its succulence during cooking. It is especially suitable for grilling, searing, or preparing in strips, provided it is sliced correctly against the grain.
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Recommended preparation
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Before cooking
Remove the Flank Steak from the refrigerator about 30 to 40 minutes beforehand and carefully dry the surface with paper towels. -
Seasoning
Season evenly with coarse sea salt. Add black pepper only at the end. -
Searing
Heat a grill, griddle, or cast-iron skillet well. Sear the piece for about 2 to 3 minutes on each side, until a uniform crust forms. -
Finish cooking
Reduce the heat slightly and finish until the desired doneness is reached, preferably medium-rare. -
Resting
Let it rest for 6 to 8 minutes in a warm place. -
Serving
Slice thinly against the grain and serve immediately.