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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 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 juicy and tender! The tri-tip cut comes from muscle underneath t...
    Out of stock
  2. Wagyu Chuck Denver Steak, BMS 4-5, Frozen, +/-400g
    Wagyu Chuck Denver Steak, BMS 4-5, Frozen, +/-400g
    £21.95
    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...
  3. 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 ...
  4. 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...
  5. Buy Wagyu Short Rib Online & In London UK
    Wagyu Beef Short Rib, Frozen, BMS 4-5, +/-700g
    £29.95
    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...
  6. 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...
  7. 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...
    Out of stock
  8. Wagyu Beef Short Ribs, Frozen, +/-1.8kg
    Wagyu Beef Short Ribs, Frozen, +/-1.8kg
    £118.95
    Wagyu short ribs are best cooked slowly. This is a less expensive cut but full of flavour if cooked in the right way. We suggest you start by browning the ribs in a hot pan and strain off any excess fat. Follow this by browning off a mirepoix (diced celery, onion and carrot) then deglaze the pan wit...
  9. 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...
    Out of stock
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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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