- Laguiole Steak Knives, Set of 6, Red£32.95
- Laguiole Steak Knives, Set of 6, White£32.95
- Laguiole Steak Knives, Set of 6, Black£32.95These Laguiole steak knives are carefully crafted by the cutlers of Andre Verdier cutlery. They are lovingly made in France using specialist techniques that have been passed down through generations. From tip to handle these elegant knives will make a strong statement at the dinner table. This...Out of stock
- Garlic Parsley Butter, From Frozen, 200g£7.95This handy little sausage of butter, infused with the sharper notes of garlic and parsley, is a kitchen godsend and a fantastic shortcut for when you don't fancy mixing your own buttery melange. Simply cut into rounds and use as you need - make garlic bread with a twist (post thin rounds in pre-cut ...
- Bone Marrow Butter, From Frozen, 200g£10.95We are delighted to have sourced this fantastic product. Bone marrow butter is the perfect treat for the home cook who loves nose to tail eating. Made by simply blending bone marrow with butter and seasonings to give an ultra rich finish. It is delicious whisked into a rich veal jus and will take yo...
- Japanese Wagyu Ribeye, A5, 10-11, Frozen, +/-450g£118.95Japanese wagyu is incredibly tender with intense, rich flavour. The meat is heavily marbled with fine, evenly distributed snowflake patterns of fat, which derives from a diet rich in wheat and corn for the final 18 months of feed. Slightly more flavoursome than the sirloin, these ribeye steaks have ...
- Laguiole Steak Knife, White£8.95
- Japanese Wagyu Fillet, A5, Grade 2, Frozen, 200g£52.95Fillet steaks are known to be prized cuts of beef, but Japanese Wagyu fillet steaks are simply outstanding. They only require a few minutes to be cooked to perfection by searing in a hot pan and letting the marbled fat add its’ own buttery flavour. Grade 2 pieces of Wagyu fillet are just as de...Out of stock
- Japanese Wagyu Beef Fillet, A5, Fresh +/-4.5kg£975.00
- Japanese Wagyu Sirloin, A5, 10-11, Fresh, +/-3kg£665.00
- Japanese Wagyu Ribeye, A5, 10-11, Fresh, +/-2.5kg£525.00Gunma wagyu is incredibly tender with intense, rich flavour. The meat is heavily marbled with fine, evenly distributed snowflake patterns of fat, which derives from a diet rich in wheat and corn for the final 18 months of feed. Slightly more flavoursome than the sirloin, the ribeye joint has a perf...
- Japanese Wagyu Rib Cap, A5, BMS 10-11, +/-2kg£345.00
- Japanese Wagyu Sirloin, A5 10-11, Frozen, +/-250g£72.50
- Japanese Wagyu Fillet, A5, Grade1, Frozen, +/-200g£62.95
- Japanese Wagyu Rib Cap, BMS 10-11, Frozen, +/-120g£29.95This rib cap cut of Japanese wagyu is fantastically tender and cut perfectly for a traditional dish of shabu shabu. Each diner dips thin slices of the wagyu beef for a few seconds into steaming pot of broth flavoured with mushrooms, greens and sea kelp then eats it with a variety of sauces. A little...
- Japanese Wagyu Sirloin A5, 10-11, Frozen, 2 x 200g£109.00
- Japanese Wagyu Sirloin, A5, Frozen, 1 x +/-200g£58.00
- Japanese Wagyu Sirloin A5,10-11, Frozen, 2x150g+/-£92.00
- Japanese Wagyu Sirloin A5, 10-11, Frozen, +/-150g£49.95
Included in our selection of the finest beef are the choicest cuts of the highly prized Japanese wagyu, now directly from Japan.
The richness of Japanese wagyu beef, one of the best beef in the world, means a little goes a long way. The intense marbling of fat dissolves into the meat as it cooks, giving it amazing flavour and a melt-in-the-mouth texture.
Cattle raised to strict regulations in Kagoshima
Kagoshima wagyu is some of the finest Japanese breeds of wagyu beef available in the UK, since the ban on import was recently lifted. Our Kagoshima is the product of 100% wagyu cattle that are raised according to strict regulations.
Grazing on the temperate southwestern tip of Kyushu island, these black cattle have a rich diet which gives their meat its tenderness and rich, buttery flavour and rich in fatty acids.
Japanese wagyu beef is classified with a Beef Marble Score (BMS) from 4 to 11, along with a letter from A to C and a number from one to five, with A5 being the highest quality you can find.
Marbled layers and succulent texture
The most highly prized cuts of beef are whole fillets and fillet steaks. You won’t find better than genuine Japanese wagyu fillet. Just season lightly and sear briefly in a hot pan.
For a special occasion a naturally very tender whole sirloin will make an incredible meal. Our sirloin steaks are ideal to share with your very best friend. One steak will provide enough for you and plenty to share too. Try our recipe with chimichurri sauce and a hunk of crusty bread.
A whole wagyu ribeye will deliver incredible intense, rich flavour and tender texture. The fine, evenly distributed snowflake patterns of fat in a ribeye joint give a perfect balance of marbling, flavour and texture. For a simple taste sensation accompany our wagyu steaks with mashed potatoes and white truffle oil.
The rib cap muscle surrounds the top side of the ribeye joint and many believe it’s the most tasty and succulent part of a ribeye steak. When removed from the ribeye, the rib cap is a stunning cut that offers the flavour and depth of ribeye with the tenderness of a sirloin.
If you’re ready to try a new cooking technique, then indulge in our new kitchen essential. Himalayan salt blocks naturally impart the minerals and vast health benefits of the dusky pink salt into your food. It’s also an eye-catching way of serving your Japanese wagyu beef as well as curing it.