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British Wagyu

Just as Japanese Wagyu breeding made its way across Australia in the 1990s, now exceptional quality Wagyu cattle are reared here at home in the UK.

Why British Wagyu? There are a number of factors which make British Wagyu 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 cows' muscles, which melts at very low temperatures, meaning the beef 'melts in the mouth' when cooked.

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

When storing British Wagyu, always place it in the coldest part of your fridge and keep the packaging airtight, resealing with clingfilm if necessary to prevent oxidisation. 

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

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  1. Wagyu Flat Iron Steak, BMS 4-5, Frozen, 600 / 700g
    Wagyu Flat Iron Steak, BMS 4-5, Frozen, 600 / 700g
    £32.95
    This Wagyu flat iron steak comes from the shoulder of the cow and is also known as a top blade. It’s a firm favourite with butchers thanks to pronounced fat marbling, which melts during cooking ensuring rich flavour and a melt in the mouth texture.   This joint of Wagyu beef can feed up to three...
    Out of stock
  2. 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 or picanha, which is considered to be the best cut of the whole rump. This cut has 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 meat. These Kobe-style Wagyu ru...
  3. 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 or picanha isn't commonly seen in the UK. Triangular in shape, it comes from the top part of the rump. It also has a good layer of fat, which helps the meat baste itself during cooking. This Kobe-style Wagyu rump cap is very tender and full of amazing flavour, nothing like regular...
  4. Wagyu Chuck Denver Steak, BMS 4-5, Frozen, +/-400g
    Wagyu Chuck Denver Steak, BMS 4-5, Frozen, +/-400g
    £21.95
    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...
  5. Wagyu Fillet Steak, BMS 4-5, Frozen, 2 x +/-175g
    Wagyu Fillet Steak, BMS 4-5, Frozen, 2 x +/-175g
    £47.95
    These steaks are tender, succulent and bursting with flavour from the high levels of healthy fats. Wagyu is a breed of cattle that is genetically dispositioned to have a very high fat marbling content, which creates an almost buttery texture. These Wagyu fillet steaks are a must-try for any meat lov...
  6. Wagyu 'Bavette' Flank Steak, BMS 4-5, Frozen, +/-500g
    Wagyu 'Bavette' Flank Steak, BMS 4-5, Frozen, +/-500g
    £24.95
    Bavette steak is a popular cut in France thanks to its 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 the Wagyu breed gives it extra flavour and a soft texture....
  7. Wagyu Beef Fillet, BMS 4-5, Fresh, +/-2.5kg
    Wagyu Beef Fillet, BMS 4-5, Fresh, +/-2.5kg
    £285.00
    The fillet is one of the most prized cuts of beef and it doesn’t get better than Wagyu fillet. The densely marbled meat melts in the mouth when seasoned and seared briefly in a hot pan. This whole Wagyu beef fillet comes from the black cattle that graze on a rich diet, which is what gives the meat...
  8. Wagyu Beef Short Ribs, Frozen, +/-2kg
    Wagyu Beef Short Ribs, Frozen, +/-2kg
    £124.95
    This less expensive cut of Wagyu is full of flavour but needs long, slow cooking. We suggest you start by browning the ribs in a hot pan and straining off any excess fat. Brown a mirepoix (finely diced celery, onion and carrot) until you have lots of sticky flavour on the bottom of the pan, then de...
  9. Buy Wagyu Short Rib Online & In London UK
    Wagyu Beef Short Rib, Frozen, BMS 4-5, +/-700g
    £28.95
    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 marina...
  10. Wagyu Tri-Tip Steak, BMS 4-5, Frozen, +/-500g
    Wagyu Tri-Tip Steak, BMS 4-5, Frozen, +/-500g
    £21.00
    The tri-tip is an old fashioned cut of steak that is highly valued by butchers. It is a lean cut, with an appearance similar to a bavette steak. The marbling of the Wagyu breed gives it extra flavour and tenderness – each mouthful is so juicy and tender! The tri-tip cut comes from the muscle und...
    Out of stock
  11. Wagyu Cote de Boeuf, BMS 4-5, Frozen, +/-1.1kg
    Wagyu Cote de Boeuf, BMS 4-5, Frozen, +/-1.1kg
    £69.95
    This incredible joint of meat makes a perfect centrepiece. Wagyu beef has a high amount of fat marbling throughout the meat, making it much more tender and rich in flavour than regular beef. Pair with a side of French fries, truffled dauphinoise potatoes and seasonal greens, for the ultimate impress...
    Out of stock
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Just as Japanese Wagyu breeding made its way across Australia in the 1990s, now exceptional quality Wagyu cattle are reared here at home in the UK.

Why British Wagyu? There are a number of factors which make British Wagyu 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 cows' muscles, which melts at very low temperatures, meaning the beef 'melts in the mouth' when cooked.

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

When storing British Wagyu, always place it in the coldest part of your fridge and keep the packaging airtight, resealing with clingfilm if necessary to prevent oxidisation. 

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

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