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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.

Make the most of British Wagyu with our dinner ideas like Moroccan Style Wagyu Short Rib with Chickpeas or Wagyu Fore Fillet with Smoked Garlic and Miso Delica Pumpkin Puree on Drogo's Kitchen.

We offer a fantastic range of Wagyu beef for you to choose from, from fresh to frozen.

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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.

Make the most of British Wagyu with our dinner ideas like Moroccan Style Wagyu Short Rib with Chickpeas or Wagyu Fore Fillet with Smoked Garlic and Miso Delica Pumpkin Puree on Drogo's Kitchen.

We offer a fantastic range of Wagyu beef for you to choose from, from fresh to frozen.

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