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British Wagyu

British Wagyu is a new and growing trend. Just as Japanese Wagyu breeding made its way across Australia in the 1990s, now exceptional quality Wagyu cattle is reared here at home in the UK.

Why British Wagyu? There are a number of factors which make British Wagyu so unique. 

British Wagyu beef is wonderful in terms of flavour, marbling and tenderness. This is because Wagyu beef features a surprisingly high level of healthy mono-saturated fat, marbled within the cow’s muscles, which melts at very low temperatures, meaning the beef “melts in your mouth” when cooked.

Wagyu beef also commands a premium price because of the time it takes for the cows to grow to maturity. Where regular cattle may mature after 15 months, Wagyu cattle can take up to three years to reach maturity.

When storing British Wagyu, always place it in the coldest part of your fridge and keep things airtight, by keeping it in the packaging, or resealing with clingfilm to prevent oxidisation with the air. 

If storing frozen, we recommend keeping the Wagyu beef in the freezer for no longer than 8-12 months, and defrost your British Wagyu beef by placing it in the fridge for a day or two.

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  1. Wagyu Chuck Denver Steak, BMS 4-5, Frozen, +/-400g
    Wagyu Chuck Denver Steak, BMS 4-5, Frozen, +/-400g
    £18.95
    An increasingly popular cut of meat in the culinary world, this Wagyu Chuck Denver is a must-try. The steak is tender and ideal for cooking on the grill as Denvers are slightly firmer than a ribeye; this is due to the meat coming from underneath the shoulder blade, which is a less used muscle than o...
  2. Wagyu Beef Fillet, BMS 4-5, Fresh, +/-2.2kg
    Wagyu Beef Fillet, BMS 4-5, Fresh, +/-2.2kg
    £225.00
    Fillet is the most prized cut of beef and it doesn’t get better than Wagyu fillet. Densely marbled fillet of beef melts in the mouth when seasoned and roasted or seared briefly in a hot pan. This whole wagyu beef fillet comes from the black cattle that graze on a rich diet, which is ...
  3. Wagyu Fillet Steak, BMS 4-5, Frozen, 2 x +/-175g
    Wagyu Fillet Steak, BMS 4-5, Frozen, 2 x +/-175g
    £42.85
    These steaks are tender and succulent, and bursting with flavour from the high levels of healthy fats. There are very few comparisons to these exceptional steaks. Wagyu is a breed of cattle that is genetically dispositioned to have a very high marbling content, which creates an almost buttery textur...
  4. Wagyu Rump Steak Picanha, BMS 4-5, Frozen,+/-300g
    Wagyu Rump Steak Picanha, BMS 4-5, Frozen,+/-300g
    £18.50
    These wagyu rump steaks are cut from the rump cap picanha which is considered to be the best cut of the whole rump. They have a heavy layer of fat, which is sublime when crisped up in the pan. Finish in the oven to give enough time for the heat to penetrate the thick cut. These Kobe-style wagyu rump...
  5. Wagyu Rump Cap Picanha, BMS 4-5, Frozen, +/-1.5kg
    Wagyu Rump Cap Picanha, BMS 4-5, Frozen, +/-1.5kg
    £69.95
    The wagyu rump cap piccanha is a fairly rare joint to find in the UK. It is triangular in shape and comes from the top part of the rump. It is a very tender cut as it is a muscle never used by the cows. It comes with a good layer of fat, which helps the meat baste itself during cooking. This Kobe-st...
  6. Wagyu 'Bavette' Flank Steak, BMS 4-5, Frozen, +/-600g
    Wagyu 'Bavette' Flank Steak, BMS 4-5, Frozen, +/-600g
    £24.95
    Bavette steak is most often seen and eaten in France. It is essentially the flank or skirt of the cow which has a high fat content and is therefore very tasty. The marbling of the wagyu breed gives it extra flavour and tenderness. A good way to tenderise the meat is to bash with a steak hammer to he...
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British Wagyu is a new and growing trend. Just as Japanese Wagyu breeding made its way across Australia in the 1990s, now exceptional quality Wagyu cattle is reared here at home in the UK.

Why British Wagyu? There are a number of factors which make British Wagyu so unique. 

British Wagyu beef is wonderful in terms of flavour, marbling and tenderness. This is because Wagyu beef features a surprisingly high level of healthy mono-saturated fat, marbled within the cow’s muscles, which melts at very low temperatures, meaning the beef “melts in your mouth” when cooked.

Wagyu beef also commands a premium price because of the time it takes for the cows to grow to maturity. Where regular cattle may mature after 15 months, Wagyu cattle can take up to three years to reach maturity.

When storing British Wagyu, always place it in the coldest part of your fridge and keep things airtight, by keeping it in the packaging, or resealing with clingfilm to prevent oxidisation with the air. 

If storing frozen, we recommend keeping the Wagyu beef in the freezer for no longer than 8-12 months, and defrost your British Wagyu beef by placing it in the fridge for a day or two.

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