Read Our Wagyu Cooking Guide 🥩

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How to Cook the Perfect Japanese A5 Wagyu Steak
In Japan, beef is graded in quality from 1 to 5. The marbling, fat colour, meat colour and shape are all scrutinised and make up the final score.
Our fresh A5 Wagyu has been slowly reared, carefully nurtured and skilfully butchered, so should be cooked beautifully to honour the meticulous process.
Cooking wagyu requires a delicate approach to preserve its exceptional quality and unique flavour so we hope you find our Chef’s Guide very helpful in preparing this exceptional cut of beef.
[Read Our Chef’s Wagyu Guide]
Shop Our Japanese A5 Wagyu
[Image of Japanese A5 Wagyu Ribeye Steak]
Japanese A5 Wagyu Ribeye Steak
£59.00
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[Image of Japanese A5 Wagyu Sirloin Steak]
Japanese A5 Wagyu Sirloin Steak
£59.00
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[DukesHill Wagyu]
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Did you know?
Red meat is a fantastic complete source of protein, meaning it provides all the essential amino acids necessary for protein synthesis in the body.
It’s essential for muscle growth and repair, repairing tissues and a healthy immune system.
Wagyu beef is particularly rich in iron found in animal products. It’s much more easily absorbed by the body compared with iron from plant-based sources. Iron is crucial for preventing anaemia and maintaining overall health.
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