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.