Nobiyu™ - The Art of Raising Wagyu
Boneless Blade Eye Steak
Nobiyu™ Signature Cut
The Boneless Blade Eye Nobiyu™ is a forequarter cut, sourced from 100% full-blood Wagyu raised in the Alentejo region.
Its abundant marbling provides a particularly succulent 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 Ribeye Nobiyu™ is one of the most iconic Wagyu cuts, sourced from the anterior region of the loin.
The abundant marbling provides 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.
Ribeye Nobiyu™
Reserve Selection
- Mise en place: Stabilize the Ribeye at room temperature for 40 minutes and ensure the surface is dry.
- Seasoning: Apply coarse sea salt evenly to enhance the marbling.
- Searing: Heat the skillet to the smoking point and sear for 2 minutes per side.
- Cooking: Add butter, garlic, and fresh thyme, basting the meat continuously.
- Resting: Let it rest in a warm place for 5 to 8 minutes.
- Plating: Slice against the grain and finish with fleur de sel.
Nobiyu™ Denver Steak
Signature cut from the Nobiyu™ Wagyu selection
The Nobiyu™ Denver Steak is a forequarter cut, sourced from 100% full-blood Wagyu raised in the Alentejo region.
It is distinguished by its abundant marbling, tender texture, and intense flavor. When properly prepared, it combines a well-caramelized crust with a succulent interior, revealing the deep and balanced character of Nobiyu™ Wagyu.
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Recommended preparation
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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 Shoulder
Classic Selection
The Nobiyu™ Shoulder is a forequarter cut, sourced from 100% full-blood Wagyu raised in the Alentejo region.
It features balanced marbling, a succulent texture, and more structured fibers, which provide intensity of flavor and respond well to quick, high-temperature cooking. When properly sliced against the grain, it proves to be particularly tender and versatile.
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Recommended preparation
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Before cooking
Remove the shoulder 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 griddle or cast-iron skillet well. Sear the piece for about 2 minutes on each side until a uniform crust forms. -
Finish cooking
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 8 minutes in a warm place. -
Serving
Slice thinly, against the grain, and finish with fleur de sel.
Nobiyu™ Wagyu Brisket
Nobiyu™ Wagyu special 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.
Recommended preparation
Before cooking
Remove the Brisket from the refrigerator about 30 to 45 minutes beforehand and carefully pat the surface dry with paper towels.Seasoning
Coat evenly with a mixture of salt, black pepper, paprika, and garlic powder. Keep 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 cut; it will be ready when it is very tender and offers little resistance when pierced.Wrapping
Once the surface has a well-formed crust, you can wrap the meat in butcher paper to preserve moisture during the final stage 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.
Wagyu Nobiyu™ Osso Buco
Premium Selection
Our Osso Buco comes from 100% full-blood Wagyu raised in the Alentejo region. This hind shank cut, with its marrow-rich central bone, is the ultimate choice for slow-cooking enthusiasts.
The Nobiyu™ Osso Buco is a hind shank cut, sourced from 100% full-blood Wagyu raised in the Alentejo region.
The central bone, rich in marrow, and the high collagen content make this cut especially suitable for slow cooking. During the cooking process, the collagen transforms into gelatin, creating very tender meat and a naturally rich, velvety sauce.
The high marbling and the collagen present ensure a rich, velvety sauce and meat that falls apart at the touch, offering an unparalleled depth of flavor.
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Recommended preparation
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Before cooking
Dry the Osso Buco slices well and lightly coat them in 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, covered, at 150 °C for 3 to 4 hours, until the meat is very tender. -
Finishing
Add a gremolata of parsley, garlic, and lemon zest immediately before serving. -
Serving
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% full-blood Wagyu raised in the Alentejo.
This cut combines, in the same piece, the striploin and the tenderloin, separated by the characteristic T-shaped bone. The difference in texture between the two muscles, combined with the marbling of the Wagyu, 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 layer of fat. -
Finishing the cooking
Reduce the heat slightly, add butter, garlic, and rosemary, and baste the meat continuously. Since the tenderloin cooks faster than the sirloin, keep that part slightly away from the area of most intense heat. -
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 Striploin
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 preparations, in which the natural delicacy of the meat should be preserved.
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Recommended preparation
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Before cooking
Remove the loin 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
Reduce the heat slightly, add butter and garlic, and baste the meat briefly. The loin should preferably be served rare or medium-rare. -
Resting
Let it rest for about 5 minutes in a warm place. -
Serving
Serve as whole medallions or sliced, finishing with fleur de sel.
Nobiyu™ Wagyu Sirloin
Reserve Selection
Nobiyu™ Sirloin 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 sirloin 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 very hot cast-iron skillet or griddle. Then, sear the piece for about 2 to 3 minutes on each side. -
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 about 8 minutes in a warm place. -
Serving
Slice against the grain and finish with fleur de sel.
Nobiyu™ Wagyu Rump
Classic Selection
The Nobiyu™ Rump comes from 100% full-blood Wagyu raised in the Alentejo.
It is a versatile cut from the hindquarter, with fine marbling, tender texture, and balanced flavor. It adapts well to both quick steak preparations and whole-piece cooking, offering a juicy 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 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 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 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.
Wagyu Picanha Nobiyu™
Signature Selection
The Nobiyu™ Picanha is extracted from the tip of the rump and comes from 100% purebred Wagyu raised in the Alentejo region.
It is distinguished by its triangular shape and outer layer of fat, 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 the 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 dry the surface with paper towels. -
Prepare the fat
Make shallow crosswise 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. -
Render the fat
Start with the fat cap facing down, over medium heat, allowing the fat to melt gradually and the surface to become golden brown. -
Finish cooking
Then increase the heat intensity to sear the remaining sides. Finish over indirect heat, in the oven or in a less intense area of the grill, until the desired doneness is reached, 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 part of the rump, sourced from 100% full-blood Wagyu raised in the Alentejo region.
It features balanced marbling, a tender texture, and well-defined fibers. It is a versatile cut, suitable for preparation as a whole roast 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 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 2 to 3 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 8 minutes in a warm place. -
Serving
Identify the direction of the grain before cutting. Slice thinly against the grain and finish with fleur de sel.
Rabaldilha Wagyu Nobiyu™
Premium Selection
The 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 preparation on a griddle or frying pan 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.
Pojadouro Wagyu Nobiyu™
Premium Selection
The Nobiyu™ Rump Cover is a cut from the rump area, sourced from 100% full-blood Wagyu raised in the Alentejo region.
It features balanced marbling, a succulent texture, and well-defined fibers. It is a versatile cut, suitable for quick cooking on a griddle or frying pan, and for preparation as a whole piece, provided it is sliced correctly against the grain.
- Mise en place: Stabilize the cut at room temperature for 40 minutes and ensure the piece is thoroughly dried with paper towels.
- Seasoning: Apply coarse sea salt and freshly ground black pepper perfectly evenly before starting the cooking process.
- Searing: On a heavy griddle or a very hot cast-iron skillet, sear the cut for 3 minutes on each side for intense caramelization.
- Cooking: Add clarified butter, garlic, and sprigs of fresh thyme; baste the piece continuously (arroser technique).
- Resting: Allow it to rest in a warm place for 8 to 10 minutes for the redistribution of internal juices and relaxation of the fibers.
- Plating: It is mandatory to slice thinly against the grain and finish with premium fleur de sel crystals.
Nobiyu™ Wagyu Ribs
Classic Selection
Nobiyu™ Short 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 render, leaving the meat tender and juicy.
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Recommended preparation
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Before cooking
Remove the Spare 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 pulls away easily from the bone. -
Finishing
To create a more intense crust, finish for a few minutes over direct heat, carefully monitoring the flames due to the high fat content. -
Resting
Let it rest for about 15 minutes, loosely wrapped in butcher paper or aluminum foil. -
Serving
Cut between the bones and serve immediately.
Nobiyu™ Wagyu Flank Steak
Premium Signature Selection
The Nobiyu™ Flank Steak is a cut from the flank region, sourced from 100% purebred 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
Slightly reduce the heat intensity 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.