Wagyu Beef

Lauded as the best beef money can buy, Wagyu holds the top spot on many foodies' bucket lists. So what is it that makes Wagyu beef stand out from the crowded marketplace of premium beef? In a word: fat. Specifically, the intricate pattern of intramuscular fat that laces through the meat, making it exceptionally tender.

Wagyu is a breed of Japanese cattle, with the word literally meaning 'Japanese cow.' It is revered by chefs and food-lovers and is of such value to the Japanese economy that for many years, exporting Wagyu was banned.

Now that the ban has been lifted, we are delighted to be able to offer Japanese Wagyu alongside our existing Chilean Wagyu and British Wagyu. A variety of cuts are available including, of course, many Wagyu steaks. 

A Beef Marble Score (BMS) grading from 4 to 11 is given to each carcass, determined by the density of muscle fat found between the 12th and 13th ribs. In addition, Japanese Wagyu is also assigned a letter from A to C and a number from 1 to five, with A5 being the highest quality attainable. Discover more about Beef Marbre Score grading on our blog.

Wagyu cattle are derived from 2nd-century agricultural animals, which were originally chosen for their physical stamina in ploughing rice paddies. The most prized animals were predisposed to generous intramuscular fat deposits which provided a source of easily accessible energy. In 1944 the term ‘Wagyu’ was defined to mean a specific set of 4 cattle breeds.

These days the rearing of Wagyu cattle in Japan is strictly regulated and traceable ancestry is imperative, along with a diet rich in wheat and corn and a long, leisurely lifestyle. The 4 breeds - Japanese Black, Brown, Shorthorn and Polled Cattle - are raised in different regions including Miyazaki, Kobe and Matsuzaka.

These regional names have become part of the identity and authentication of the Wagyu. Our Japanese Wagyu is raised in the Gunma Prefecture of Japan; it is known for its beautiful cherry-red meat and intense marbling, which gives the meat a slightly sweet, deep flavour.

The fat found in Wagyu is predominantly comprised of unsaturated fatty acids, which are known to have far fewer negative health effects than those found in standard beef.

The melting point of these fats is also significantly lower than other meats and sometimes begins to dissolve at room temperature. As the fat melts into the meat during cooking, it imparts a rich, savoury, umami flavour. The result is wonderfully tender, dissolving on the tongue.

We’ve got loads of delicious recipes from Drogo’s Kitchen if you’re in need of some inspiration such as this Wagyu Chuck Denver with Béarnaise and Courgette Fries or this Wagyu Beef Cheek Pie with Bone Marrow Gravy.

If you've been wondering where to buy Wagyu beef then search no more. Browse our extensive selection of fresh and frozen Wagyu beef, with all cuts of extremely high quality, including fillet, sirloin, ribeye, rump as well as Wagyu joints.