Shiro Kin Fullblood Wagyu Beef has been extremely well accepted both domestically and internationally. It is on the back of this suc cess that Andrews Meat have developed a range of smallgoods utilising the Multi-Award winning Shiro Kin Fullblood Wagyu and raising the standard for smallgoods in Australia.

Shiro Kin Fullblood Wagyu beef is grown in the picturesque Darling Downs region of Southern Queensland. The cattle are ethically raised without the use of growth promoting hormones, and are fed a completely GMO and sorghum free diet.

Shirokin Farmer

Wagyu Pastrami (Australian Wood Smoked)

Traditionally pastrami was created as a way to preserve beef before modern refrigeration. Pastrami has now evolved into an art, which Andrews Meat Industries has perfected with the creation of a Wagyu Pastrami utilising the Multi-Award winning Shiro Kin Fullblood Wagyu Eye Round.

The Shiro Kin Wagyu Eye Round is bathed, rolled, encrusted and dried with a specially blended mix designed to enhance this premium product. The muscle is then hung and smoked with Australian hardwood, giving the Shiro Kin Fullblood Wagyu pastrami the unique Australian aroma of eucalyptus, which is now synonymus with the brand.

Shirokin Farmer

Wagyu Air Dried Beef
(Bresaola)

Shiro Kin Fullblood Wagyu is perfect for making Bresaola due to its fine, delicate marbling. By massaging the dry cure into the muscle, the curing flavours are captured and held within these fatty marbled deposits. A remarkable rich, full bodied flavour is achieved through an extended air drying process of up to 10 weeks, which strengthens and develops the flavours.

Completely free of hardeners and phosphates, the Shiro Kin Fullblood Wagyu Bresaola is naturally cured the old fashioned way - with air, passion and time.

Shirokin Farmer

Wagyu Pickled Eye Round (Silverside)

The natural high marbling characteristics of the Shiro Kin Fullblood Wagyu Beef, lend themselves to creating a remarkably flavoursome corned silverside. The marbled fatty deposits soak up the flavours of the braising stock and trap it within the muscle when cooked.

The curing process is slow and precise. The Shiro Kin Wagyu Eye Round bathes for up to 72 hours, which allows the pickling liquid adequate time to naturally penetrate the fat and meat tissue. This extended pickling process ensures the product stays the traditional pink, rainbow colour when cooked.

FRONT OF HOUSE NOTES:

Wagyu Pastrami (Australian Wood Smoked)

The Shiro Kin Wagyu Pastrami is bathed, rolled, encrusted and dried with a specially blended mix designed to enhance this premium product. The muscle is then hung and smoked with Australian hardwood, producing a unique aroma of eucalyptus.

Wagyu Pickled Eye Round (Silverside)

The Shiro Kin Wagyu Eye Round bathes for up to 72 hours, allowing the pickling liquid adequate time to naturally penetrate the fat and meat tissue. This extended pickling process ensures the product stays the traditional pink, rainbow colour when cooked.

Wagyu Air Dried Beef (Bresaola)

Shiro Kin Bresaola is produced by massaging the dry cure into the muscle, where the curing flavours are captured and held within the fatty marbled deposits. A remarkable rich, full bodied flavour is achieved through an extended air drying process of up to 10 weeks, which strengthens and develops the flavours.

CHEFS NOTES:

Brand: Shiro Kin Wagyu Smallgoods
Area: Sydney
Breed: Fullblood Wagyu Beef

PRODUCT SPECIFICATIONS

Phosphate Free
Hormone growth Promotant (HGP) Free
Genetically Modified organism (GMO) Free