Yakiniku Japanese Clay Ceramic Grill, Medium£149.95This medium-sized Japanese style BBQ grill is perfect for cooking and grilling meat, seafood, Wagyu steaks and skewers in the traditional way. In Japan, yakitori, which is grilled glazed chicken, are cooked on this style of Japanese grill. The clay material excellently insulates heat and protects a...- Premium Binchotan White Charcoal, 10kg£71.95This is the ultimate charcoal to be used by BBQ connoisseurs. The white charcoal is made from the same white oak trees that are grown in Japan, using the same technology and equipment. The length of time that it can burn for is unrivalled, at 6 hours. The binchotan charcoal is also suitable for indo...
- Premium Birch Charcoal, 5kg£16.95
- Premium Birch Charcoal Briquettes, 5kg£17.95Looking to take your BBQ to the next level? These briquettes are made from collected ash remaining from birch charcoal, which is then pressed into round briquettes. Burning them will give food that is grilled on top of it, a deep, rich smoky flavour. Their burning time is similar to the charcoal, bu...
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- 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 ...
- Japanese Wagyu Fillet, A5, Grade 2, Frozen, 200g£52.95
- Japanese Wagyu Beef Fillet, A5, Fresh +/-4.5kg£975.00
- Japanese Wagyu Sirloin A5 BMS 10-12, 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£69.95
- 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.