The Royal Box
A selection of the very best Wagyu cuts, totally worthy of the name Royal. In the box are 2 Tenderloin steaks (8oz+), 2 Ribeye Steaks (18oz+) and 2 New York Strip Steaks (12oz+) and to top it off a Royal Oven Roast (3.5 lbs), the Queen may actually show up at your dinner table.....
Overnight shipping to Greater Vancouver area and 2 days shipping to rest of BC. All items are individually vacuum packed and frozen and will be shipped in an insulated shipping box that keeps it frozen for up to 48 hours. Of course you can pick up your REAL Wagyu Beef at Subtilia Ranch, we love to meet our customers.
We ship only on Monday and Tuesday to "Rest of BC"
Monday, Tuesday and Wednesday to "Greater Vancouver Area",
to make sure a shipment doesn't get stuck somewhere over a weekend.
Pick up at Subtilia Ranch is 7 days a week, on appointment only.
Our tenderloin steak is the ultimate filet mignon. These filets are available in limited quantities and you'll love the tender, buttery essence of REAL Wagyu beef. The filet mignon is the number one steak for good reason. This filet is so tender and juicy it can be cut with a butter knife.
REAL Wagyu Ribeye Steaks. Cut from our succulent rib roasts, Subtilia Real Wagyu Ribeye Steaks are distinguished by their rich marbling and the natural "flavor kernel" that runs through each steak.
New York Strip Steak
One of the most popular restaurant steaks, these center-cut REAL Wagyu New York Strip loin steaks are aged a minimum 21 days before being hand cut. The intense marbling and aging process combine for spectacular richness and flavor.
This flavourful, marbled Real Wagyu roast is absolutely ideal for extra-special occasions, including holiday meals and dinner parties. Everyone will take note of the beautiful cut of meat at the center of the table! Our Real Wagyu beef roast is masterfully hand-cut by an expert butcher after being aged for 21 plus days to achieve unparalleled flavor and texture. They are 100% natural with no added hormones.
Sous-vide your Wagyu steak!!!
If you don’t have an appliance that allows you to cook your food in a temperature controlled water bath, go out and buy one! While you’re at it, get a vacuum sealer as well. The cooking method is called “Sous Vide”. This is an extraordinary method of cooking well worth exploring. The temperature of your steak, for example will be consistent the entire depth of the meat. A must for any steak lover. Combined with the spices you have at your fingertips the world’s greatest steak dinner awaiting.
Compound butter: In a small bowl, combine butter with Hickory Smoked Salt (Fine), Long Pepper "Wild Picked", Garlic Powder, Onion Powder, and Dried Thyme. Spread the soft mixture evenly over both sides of the NY Strip and seal in a zip-type or vacuum sealable bag. You can cook the beef right away or marinate for 1 hour or longer.
When ready to cook, prepare the water bath of the sous vide to 129°F or 54°C, submerge the beef and cook for 60 minutes. This amount of time and temperature should yield a perfect medium rare. Remove the steak from the bag and pat dry. Heat a cast iron pan on medium heat. Add a touch of Olive Oil and begin to sear the meat on the fatty side first, attempting to render some of the fat if present. Sear only until desired brownness on all sides and serve with a slice or two of extra compound butter.