The most succulent steak from the worlds most tender beef, our Wagyu beef, known as Kobe beef in Japan comes from Welsh Wagyu cattle, our beef has its characteristic marbling and quick melting fat from the delicate Wagyu fillet steak flesh.
Our steaks have a delicately smooth flavour with a sweet and subtle tang that lingers.
Not the cheapest meat but the best beef fillet steaks in the world.
We recommend cooking these Wagyu steaks over a high heat each side for just 1 minute to seal in the flavour and goodness, once sealed we suggest turning the heat right down and then cook to your liking or just under as they are best left to rest for 4 - 5 minutes before serving, by cooking using this method you will ensure the most tender and delicious steaks you will ever encounter.
Wagyu beef contains a lot of marbled fat throughout the meat that gives it its delicate taste and flavour, dont worry it contains a lot of the good unsaturated fat unlike other dairy products, being unsaturated fat it melts at low temperatures hence the reason for cooking at lower temperatures to maximise the delicious taste of our Wagyu beef.