We have selected our favourite Wagyu cuts of beef for you to try! The box is the perfect gift for the foodie in your life. It includes a bavette, Chuck Denver, Short Rib, and to top it off some bone marrow butter, to cook the delicious meat with!
Bavette steakis a popular cut in France thanks toits excellent flavour and reasonable price. It is the flank or skirt of the cow, which has a high fat content and therefore lots of flavour. The amount of fat marbling through the meat of theWagyu breed gives it extra flavour and a soft texture. A good way to tenderise the meat even further is to bash with a steak hammer or rolling pin, then leave it in thyme-infused olive oil in the fridge for 48 hours. Sear briefly in a very hot pan before resting and serving.
This Wagyu chuck Denver steak is a must-try. This cut comes from underneath the shoulder blade, which is a less-used muscle than that of other cuts, such as rib-eye. This makes the Denver steak perfect for cooking on the grill.The fat marbling throughout the steak melts during cooking providing a rich flavour and melt in the mouth texture.
Short ribs are a deliciously tender cut whatever the breed of beef but Wagyu short ribs are in a different league. Best cooked very slowly on a low heat for a long time, the superbly marbled meat will melt in the mouth and retain all of its juicy flavour. Once tenderised, try finishing with a marinade or sticky glaze in a hot oven for 15 minutes.
Let us know which Wagyu cut is your favourite to cook with!
