Our guide to Wagyu beef
Known for its delectably unique umami flavour and decadent texture, Wagyu beef refers specifically to four breeds of cattle native to Japan, with the term ‘Wagyu’ literally meaning ‘Japanese cow’. A firm favourite for the festive period, discover our fool-proof guide on how to prepare, cook and serve the perfect Wagyu beef.
Why Wagyu beef is a cut above the rest
With Wagyu’s legendary fat marbling, it creates a uniquely tender, buttery and rich flavour profile that melts in your mouth, making it a rare find. Make no mi-steak, it’s worthy of a place on your festive table.
British Wagyu Chateaubriand
Soft and tender Wagyu chateaubriand served with a Bordelaise jus. The perfect cut for smaller tables.
British Wagyu Wing Rib
30 day matured, dry aged British Wagyu wing rib joint with a butter melt.
British Wagyu Tomahawk
Exceptionally tender beef Wagyu tomahawk bone-in rib steak
with marbling for a deliciously juicy and succulent texture.
British Peppercorn-Crusted Wagyu Picanha
A juicy and tender cut of beef topped with a green and black peppercorn crust.
Farm-to-table wagyu
Farming since 1984, family-run Warrendale Wagyu boasts generations of experience.
They produce excellent quality Wagyu with sensational marbling, mouth-watering
flavour and succulence that’ll wow the table!
Master the art of Wagyu prep
Cooking Wagyu has never been easier with our simple steps! We’re here to help you serve up a
perfectly cooked Wagyu that’ll wow your festive guests with no stress.
Before cooking
Pick the perfect cut for your number of dinner guests. You can choose a brisket for braising and smoking or a steak such as sirloin, rump or ribeye if you prefer a seared, pink steak.
Keep your Wagyu stored in airtight packaging, positioned in the coldest part of the fridge. Remove from the fridge 30 mins before cooking to thaw.
During preparation
Chosen frozen Wagyu? Allow steaks to thaw in the fridge for at least 24 hours. When cooking, ensure steak is piping hot and cooked through properly.
With its rich flavour, Wagyu only needs minimal seasoning. Add a pinch of salt before cooking and sprinkle with pepper after it’s cooked to avoid it catching.
How to perfectly cook Wagyu
Wow your festive guests with these simple steps.
- Preheat your pan over a high heat to achieve a successful sear. Cast iron skillets are great as they hold the temperature well.
- Season with salt and add to pan. For extra flavour, add a knob of butter, a clove of garlic and some fresh herbs, basting as you cook.
- Once cooked, leave to rest for 5-10 mins before slicing and serving to absorb the delicious cooking juices.
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