Wagyu Beef: From Steakhouse Staple to Burger Bar Buzz

Over the past few years, wagyu beef has moved from a rare, luxury steakhouse item to a full-blown foodie trend — showing up at burger joints, supermarkets, even in cultivated meat experiments. 

What’s driving this shift? And what does it mean for chefs, consumers, and the meat industry in the UK?

What Is Wagyu — And Why the Hype?

Marbling & flavour: Wagyu is famed for its high levels of intramuscular fat — the marbling that gives wagyu its melt-in-the-mouth texture and intense, rich flavour.

Origins vs cross-breeds: Not all “wagyu” is the same. There are full-blood / purebred animals (especially Japanese wagyu), cross-bred cattle, and cattle sired by wagyu bulls (British wagyu etc.). The differences show up in price, flavour, texture.

Grading & provenance: The marbling score (Beef Marbling Scale, BMS) is increasingly used by retailers in the UK to denote quality (e.g. a supermarket wagyu may have a minimum marbling score of 6 out of 9). 

Wagyu’s Growing Footprint in the UK

Several data points show that wagyu is no longer niche:

The number of British wagyu animals born in 2023 more than doubled compared to 2022 — showing both farmer interest and growing demand. 

Retailers are responding: Waitrose has introduced multiple wagyu beef lines (steaks, burgers, meatballs) under its “No.1” range, all with higher marbling scores than many competitors. 

Consumers are searching for wagyu burgers online at much higher rates (Waitrose reported searches up more than 100 %) year-on-year. 

From Steakhouses to Burgers: Where Wagyu Shows Up Now

The wagyu trend is no longer just about premium steaks in upscale restaurants. Here are the spaces where it’s making waves:

Upscale & premium restaurants / steakhouses

Traditional homes for wagyu: premium cuts, special tasting menus. Wagyu brings prestige, and is used to draw in diners looking for an elevated dining experience.

Boutique burger bars and independent butchers

Burgers are the obvious avenue for wagyu crossover — mixing wagyu fat or using patties made wholly from wagyu. Burger lovers get a “better burger” experience, with more flavour, juiciness. Examples include That Fat Cow’s 100 % dry-aged wagyu patties. 

thatfatcow.co.uk

Supermarkets / retail

Wagyu is becoming more accessible at home. Waitrose, for example, now stock wagyu burgers, steaks, meatballs. Consumers can get British wagyu with decent provenance. 

Sustainability & innovation: cultivated meat

UK companies are exploring cultured / cultivated wagyu burgers. Finnebrogue and Ivy Farm Technologies are collaborating to produce cultivated wagyu products, aiming for reduced environmental impact while meeting consumer demand. 

Opportunities & Challenges

Opportunities

Premium at scale: As domestic production ramps up, there’s scope to bring wagyu into more mainstream outlets without the astronomical prices.

Provenance, welfare, traceability: These are strong selling points. Consumers increasingly care where their meat comes from, how animals are raised. British wagyu, or cross-bred cattle reared under higher welfare conditions, have an advantage.

Innovation: Cultivated meat, fat-blends, new cuts—all open up creative paths.

Challenges

Cost: Wagyu is expensive to rear. Feeding, genetics, grading make it inherently costlier.

Consumer education: Not everyone understands the differences (pure vs crossbreed, marbling, cut). There’s potential for marketing to mislead.

Balancing fat and flavour: Because wagyu’s richness comes from fat, chefs and producers need to use it in ways that highlight flavour without overwhelming. Over-cooking can sabotage the texture.

Sustainability & environmental footprint: Meat in general has environmental costs; wagyu’s higher feed/fattening requirements raise concerns. Cultivated / cell-based options are one route, but regulatory, scale, cost hurdles remain.

What It Means for Burgers

Burgers are an interesting “middle ground” in this trend:

They make wagyu more approachable — less of a splurge than a full wagyu ribeye.

They allow for innovation: blends (wagyu + other beef), fat content tweaks, toppings and condiments that complement the wagyu richness.

Good burger authenticity depends heavily on quality of bun, seasoning, cooking method (don’t over-press; get a good sear; let fat render).

But some critics argue that grinding wagyu into patties dilutes the uniqueness — much of what makes wagyu special is the unbroken marbling in whole cuts. So there’s a tension: is a wagyu burger just “wagyu hype” or genuinely a superior taste experience?

Where Wagyu Is Heading Next

Looking forward, here are some likely directions:

More accessible price points for wagyu beef products — as more British production, better supply chains, economies of scale kick in.

Regulatory frameworks for cultivated meat that allow cultured wagyu to enter the market more broadly.

Clearer labelling and grading becoming standard: marbling score, breed, provenance, welfare.

Hybrid products (blends), premium burger joints offering wagyu classes / experiences.

Restaurants & shops capitalising on “wagyu nights” / specials as marketing draws.

Conclusion

Wagyu beef in the UK has shifted from exotic to aspirational to increasingly accessible. What started as luxury steaks are now burger patties, supermarket meatball lines, and the subject of experiments in sustainable meat innovation. 

For consumers, that means more choices; for producers and chefs, more creative possibilities — but also the need to maintain quality, transparency, and value.

If you're a burger lover, a wagyu-fan in the making, or someone curious about meat trends, this is one to watch (and taste).

Where to Try Wagyu Burgers in the UK

SMSH BNSoho, London Smash burgers using wagyu patties (double patties, good bun, full flavour). 

https://www.smsh-bn.com/

YoYo Burger Bristol They offer wagyu among a selection of meats — much of the menu is about hearty burgers with quality. 

yoyoburger.com

IceBurg Preston Use “100% HMC certified Angus & Wagyu” for their wagyu-burger offering. 

https://iceburg.co.uk/

Burger King UK Nationwide Recently launched “The Wagyu” burger: 100% British wagyu beef, flame-grilled, premium style. So wagyu is now entering fast food in a big way. 

TGI Fridays UK Multiple Locations Their “Wagyu Burger” offers a luxury take: 6oz wagyu patty, quality toppings etc. Great for something more casual but still premium. 

tgifridays.co.uk

Wildwood Kitchen have recently launched their waygu burger

wildwoodrestaurants.co.uk

Shops & Kits to Get Wagyu Burgers at Home

If you prefer cooking your own:

London Fine Foods — Wagyu beef burger packs. 

https://www.londonfinefoods.co.uk/

Finnebrogue — Grass-fed wagyu burgers in major supermarkets (Sainsbury’s, Ocado, Costco). 

https://www.finnebrogue.com/

Farmison & Co — Yorkshire Wagyu Steak Burger, made from wagyu sourced from Warrendale. 

https://www.farmison.com/

Farm Shop (Somerset) — Wagyu X burgers (British wagyu-cross), dry-aged, good flavour. 

https://farmshop.co.uk/

Larder London — Full blood steak wagyu burgers (bulk packs or smaller). 

https://larderlondon.com/

A Taste of Austria: Vienna Soup Recipe

When you think of Austrian cuisine, your mind might go straight to Wiener Schnitzel or a deliciously decadent Sachertorte. 

But tucked away in Viennese kitchens is a hearty, flavourful classic that has comfort written all over it: Vienna Soup (Wiener Suppe). 

Traditionally served as a first course in Austrian households, this rich broth brimming with vegetables and beef is both elegant and nourishing.

What Is Vienna Soup?

Vienna Soup, sometimes called Wiener Rindsuppe, is a clear beef broth enriched with root vegetables and often served with semolina dumplings (Grießnockerl), noodles, or sliced pancakes (Frittaten). It’s a dish that balances simplicity with deep flavour – a reminder of why slow-cooked broths are so beloved across Europe.

Ingredients

For 4–6 servings, you’ll need:

500g beef shank or stewing beef (with some bone if possible)

2 litres cold water

1 onion, halved (charred slightly for depth of flavour)

2 carrots, peeled and chopped

1 parsnip, peeled and chopped

¼ celeriac (celery root), peeled and diced

1 leek, washed and sliced

3–4 parsley stalks

1 bay leaf

5–6 whole black peppercorns

Salt, to taste

Optional garnishes and add-ins:

Chopped fresh chives or parsley

Noodles, sliced pancakes (Frittaten), or semolina dumplings

Method

Prepare the broth

Place the beef in a large pot with the cold water. Slowly bring it to the boil, skimming off any foam that rises.

Add vegetables and seasoning

Add the onion halves (charred side down), carrots, parsnip, celeriac, leek, parsley stalks, bay leaf, peppercorns, and a pinch of salt. Reduce the heat and simmer gently for 2–2.5 hours, uncovered.

Strain the soup

Remove the beef and set aside (you can slice it thinly and serve alongside the soup or keep it for another meal). Strain the broth through a fine sieve to remove the vegetables and spices.

Taste and finish

Return the clear broth to the pot and adjust the seasoning with more salt if needed.

Serve

Ladle the hot Vienna Soup into bowls, adding your chosen garnish – noodles, dumplings, or thin strips of pancake – and a sprinkle of fresh herbs.

Serving Suggestion

In Vienna, this soup is often served as the elegant start to a meal, but it also makes for a light supper with some crusty bread. If you’re hosting a dinner party, pairing it with a crisp Austrian white wine (like Grüner Veltliner) will delight your guests.

Why Try Vienna Soup?

Vienna Soup is more than just a bowl of broth, it’s a taste of Austrian tradition. Simple, wholesome, and full of layered flavour, it’s proof that sometimes the most comforting meals are born from the humblest ingredients.

The Beefy Boys Announce New Restaurant in Oxford

Oxfordshire's burger scene is about to get beefed up with a very welcome serious upgrade! 

Because The Beefy Boys, known for serving some of the world's finest acclaimed burgers, have announced the opening of their fifth restaurant which is at Westgate Oxford, this September.

Following smash-hit openings in Hereford, Shrewsbury, Cheltenham, and Bath, The Beefy Boys will bring their award-winning burgers and American-style barbecue food to a brand-new crowd, taking up a prime location at Westgate.

Founded by four childhood best friends and born from a backyard BBQ that got 'out of hand' in 2011, The Beefy Boys have quickly become legends on the UK food scene. 

Their accolades include a top four finish at the 2024 World Food Championships in Indianapolis and winning Best Burger and Best Burger Chef at the National Burger Awards in 2023. 

They also released their debut cookbook in 2024, From Backyard BBQs to World-Class Burgers, which topped the Amazon Bestsellers list and hit #3 on the Sunday Times charts.

Famed for their smashed patties, indulgent flavours, and the highest quality grass-fed Herefordshire beef, The Beefy Boys will offer Oxfordshire burger lovers an unforgettable first rate dining experience.

Their menu is stacked with fan favourites including the classic Beefy Boy Burger, the award-winning Oklahoma Onion Boy and Dirty Boy, and the bold Peanut Butter and Jelly Boy. 

Besides their iconic burgers, The Beefy Boys are also justifiably famous for their crowd-pleasing sides and barbecue classics. 

Diners will be able to savour Pastrami Fries, Millionaire Fries – topped with truffle oil, parmesan, and chipotle mayo, and gooey Mac & Cheese Balls.

For those with an appetite for something different, the menu also features options like Garlic Parmesan Chicken Tenders, Buffalo & Blue Cheese Chicken Wings, and even vegetarian and vegan-friendly creations such as the Beanie Boy and Leafy Boy burgers.

Speaking about the new launch, co-founder Murf told That's Food and Drink: “Oxford's always been high up on our list of dream restaurant locations. It's a city absolutely filled with culture, energy, and food lovers, so we can't wait to fire up the grill and introduce our signature smashed patties and dirty burgers to this amazing city.”

For more information on The Beefy Boys and their upcoming Oxford restaurant opening, please visit their website: https://thebeefyboys.com

Celebrate Great British Beef Week: Championing British Farmers and Quality Meat

Each spring, the UK comes together to celebrate one of its most treasured agricultural products — beef — with Great British Beef Week. 

This annual event, running in late April, is not just a chance to indulge in a delicious Sunday roast or a juicy steak; it’s a meaningful opportunity to support British farmers, promote sustainability, and appreciate the high standards of UK beef production.

What Is Great British Beef Week?

Launched in 2010 by the Ladies in Beef, a group of female beef farmers passionate about sustainable British agriculture, Great British Beef Week shines a spotlight on the quality, traceability, and sustainability of beef reared across the UK. It’s also a brilliant time to share recipes, explore new cuts, and engage in conversations about ethical food sourcing.

Why British Beef?

British beef is known for its world-class quality. UK farmers uphold rigorous animal welfare standards and environmentally conscious practices. Many cattle are grass-fed, which not only enhances the nutritional profile of the beef but also contributes to the countryside's iconic green landscapes.

Choosing British beef means:

Supporting local farmers and rural communities

Reducing food miles and carbon emissions

Ensuring traceability and high welfare standards

How to Celebrate

Here are a few ways you can take part in Great British Beef Week this year:

Cook a British Classic

Celebrate with a meal that heroes beef. Think slow-cooked brisket, cottage pie, homemade beef burgers, or a traditional roast with Yorkshire puddings and all the trimmings. If you’re short on time, a hearty one-pan beef stew or stir-fry works wonders too.

Pair Beef with British Beverages

Pair your dish with a local ale, a bold English red wine, or even a rich gravy infused with British stout. It’s a celebration, after all!

Buy Local

Look for Red Tractor or PGI (Protected Geographical Indication) labels when shopping, and try sourcing from local butchers who often provide details about the farms they work with.

Share on Social Media

Use the hashtag #GreatBritishBeefWeek to join the online celebration. Share your favourite recipes, restaurant recommendations, or even a snap of your Sunday roast.

Learn About the Farmers

Take time to read about the people behind the produce. Many farms now have Instagram accounts or websites where they share their stories, challenges, and wins — it’s a great way to reconnect with where your food comes from.

Sustainability and the Future

This year’s theme places a strong focus on sustainable farming practices and the role beef can play in a balanced, environmentally conscious diet. Supporting British beef isn’t just about taste — it’s about backing farmers who are investing in regenerative agriculture, biodiversity, and low-carbon livestock systems.

Great British Beef Week is a celebration of more than just food — it’s a nod to our nation’s farming heritage, culinary traditions, and commitment to quality and sustainability. So this week, let’s raise a fork (and maybe a pint) to British beef and those who bring it to our tables.

https://ahdb.org.uk/great-british-beef-week

Mastering the Perfect Roast

Roasting meat to perfection is both an art and a science. Whether it's a Sunday roast or a festive feast, achieving the perfect roast requires the right techniques, the finest ingredients, and a touch of patience. 

Here’s your guide to mastering the perfect roast.

Choosing the Right Meat

The foundation of a great roast begins with selecting high-quality meat. Here are some popular choices:

Beef: Opt for a rib roast, sirloin, or fillet. Ensure it has a good marbling of fat for flavour.

Lamb: A leg or shoulder of lamb is ideal for roasting.

Pork: Choose a loin or shoulder joint, preferably with the rind on for that perfect crackling.

Chicken: A free-range whole chicken provides the best flavour and texture.

Preparation is Key

1. Seasoning

Generously season your meat with sea salt and freshly ground black pepper. For additional flavour, consider using herbs like rosemary, thyme, or garlic.

2. Room Temperature

Take the meat out of the fridge about an hour before roasting to bring it to room temperature. This ensures even cooking.

The Perfect Roast Beef

Ingredients:

2kg rib of beef

2 tablespoons olive oil

Sea salt and freshly ground black pepper

3 sprigs of rosemary

Method:

Preheat the Oven: Preheat your oven to 220°C (fan 200°C)/425°F/gas mark 7.

Prepare the Meat: Rub the beef with olive oil, salt, pepper, and rosemary.

Searing: In a hot pan, sear the beef on all sides until browned. This locks in the juices.

Roasting: Place the beef in a roasting tin. Roast for 20 minutes at the high temperature, then reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting. Calculate cooking time: for medium-rare, roast for 15 minutes per 450g plus 15 minutes.

Resting: Remove from the oven and cover with foil. Let it rest for 20 minutes. This allows the juices to redistribute, making the meat tender.

The Perfect Roast Chicken

Ingredients:

1.5kg free-range chicken

1 lemon, halved

4 garlic cloves

2 tablespoons butter, softened

Sea salt and freshly ground black pepper

Fresh thyme

Method:

Preheat the Oven: Preheat to 200°C (fan 180°C)/400°F/gas mark 6.

Prepare the Chicken: Stuff the cavity with lemon halves and garlic. Rub the skin with butter, and season with salt, pepper, and thyme.

Roasting: Place the chicken in a roasting tin. Roast for 20 minutes per 450g plus 20 minutes.

Basting: Baste the chicken with its juices halfway through cooking.

Resting: Once cooked, cover with foil and rest for 15 minutes before carving.

Achieving Perfect Crackling on Roast Pork

Ingredients:

2kg pork shoulder with rind

Sea salt

Olive oil

Method:

Preheat the Oven: Preheat to 240°C (fan 220°C)/475°F/gas mark 9.

Prepare the Pork: Score the rind with a sharp knife. Rub with olive oil and a generous amount of sea salt.

Roasting: Roast at the high temperature for 30 minutes. Reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting for 25 minutes per 450g plus 25 minutes.

Resting: Rest the meat under foil for 20 minutes before serving.

Accompaniments

A perfect roast isn’t complete without its accompaniments. Here are a few classic British sides:

Yorkshire Puddings: Light and fluffy, these are a must with roast beef.

Roast Potatoes: Crispy on the outside, fluffy on the inside. Parboil, shake in the pan to rough up the edges, and roast in hot oil or fat.

Vegetables: Carrots, parsnips, and Brussels sprouts are traditional choices. Roast with a drizzle of honey and thyme.

Gravy: Made from the meat's roasting juices, thickened with a bit of flour and enhanced with stock.

Final Tips

Use a Meat Thermometer: For precision, use a thermometer to check the internal temperature. For beef: 50°C for rare, 60°C for medium, and 70°C for well done.

Rest the Meat: Always rest your meat after roasting to ensure it stays juicy.

Quality Ingredients: The better the ingredients, the better the final dish.

Mastering the perfect roast takes practice, but with these tips and techniques, you’ll be well on your way to creating a memorable meal every time. Happy roasting!

Smash Burgers: The Ultimate Guide to Making Them at Home

If you've ever craved a burger that's crispy on the outside, juicy on the inside, and packed with flavour, then the smash burger is for you. 

Originating from the United States, the smash burger has taken the culinary world by storm, and it's no surprise why. 

The technique involves smashing the burger patty onto a hot griddle, creating a deliciously crispy crust that seals in the juices. 

In this blog post, we'll delve into the phenomena of smash burgers and guide you through making them at home, British style.

What Are Smash Burgers?

Smash burgers differ from traditional burgers primarily in their cooking method. Instead of forming a thick patty, the meat is smashed flat onto a hot surface, maximising the Maillard reaction, the chemical reaction that gives browned food its distinctive flavour. This process results in a burger with a crispy, caramelised exterior and a tender, juicy interior.

The Smash Burger Phenomena

The popularity of smash burgers can be attributed to several factors:

Texture: The contrast between the crispy crust and the juicy centre provides a unique and satisfying texture.

Flavour: The high heat and smashing technique enhance the beef's natural flavours, creating a more intense and delicious burger.

Simplicity: Smash burgers require minimal ingredients and effort, making them an ideal choice for a quick yet gourmet meal.

Ingredients for Smash Burgers

To make smash burgers at home, you'll need the following ingredients:

500g ground beef (preferably 80% lean, 20% fat): The fat content is crucial for achieving a juicy burger.

Salt and pepper: For seasoning the patties.

Burger buns: Soft and slightly toasted.

Cheese (optional): Cheddar, American, or any cheese that melts well.

Toppings (optional): Lettuce, tomatoes, pickles, onions, ketchup, mustard, mayonnaise.

Equipment Needed

Heavy-duty cast iron griddle or frying pan: Essential for achieving the high heat needed for a proper smash.

Spatula: A sturdy, flat spatula is necessary for smashing the patties.

Parchment paper or wax paper: To prevent the meat from sticking to the spatula.

How to Make Smash Burgers at Home

Follow these steps to create the perfect smash burger in your own kitchen:

Preheat the Griddle:

Heat your cast iron griddle or frying pan over high heat for several minutes. It needs to be very hot to create the desired crust on the burgers.

Prepare the Beef:

Divide the ground beef into 4 equal portions (approximately 125g each). Roll each portion into a loose ball without compressing the meat too much.

Smash the Patties:

Place a beef ball onto the hot griddle. Using the spatula and a piece of parchment paper to prevent sticking, smash the beef ball flat. The patty should be very thin, about 1cm thick.

Season:

Season the patty generously with salt and pepper immediately after smashing.

Cook the Patties:

Cook the smashed patty for about 2 minutes, until the edges are crispy and brown. Flip the patty and cook for an additional 1-2 minutes. If using cheese, place a slice on top of the patty after flipping to allow it to melt.

Toast the Buns:

While the patties are cooking, toast the burger buns on the griddle until golden brown.

Assemble the Burgers:

Place the cooked patty on the bottom half of the bun. Add your favourite toppings and condiments, then top with the other half of the bun.

Serve and Enjoy:

Serve the smash burgers immediately while they're hot and juicy.

Tips for the Perfect Smash Burger

Don't Overwork the Meat: Handle the beef as little as possible to avoid compressing it. This keeps the burger tender.

High Heat is Key: Ensure your griddle is very hot before smashing the patties. This helps achieve the crispy crust.

Quick Cooking: Smash burgers cook quickly due to their thinness, so keep an eye on them to avoid overcooking.

Experiment with Toppings: While the classic smash burger is delicious on its own, feel free to get creative with toppings to suit your taste.

Conclusion

Smash burgers are a fantastic way to elevate your homemade burger game. With their irresistible combination of crispy exterior and juicy interior, they are sure to become a favourite in your household. The technique is simple, the ingredients are minimal, and the results are outstanding.

So, fire up your griddle, gather your ingredients, and enjoy the magic of smash burgers right at home. Happy cooking!

Savouring Tradition: Celebrating Great British Beef Week

As the scent of sizzling steaks wafts through the air and the unmistakable aroma of roast beef fills kitchens across the nation, it can only mean one thing: Great British Beef Week is here! 

This annual celebration pays homage to one of Britain's most beloved culinary treasures – beef. 

From hearty Sunday roasts to succulent steaks, beef holds a special place in the hearts and palates of Britons far and wide.

A Rich Heritage:

The tradition of beef farming runs deep in the United Kingdom, with a history dating back centuries. From the rolling hills of the Scottish Highlands to the lush pastures of the English countryside, British farmers have long been stewards of some of the finest beef-producing land in the world. Their dedication to quality and sustainability has ensured that British beef remains renowned for its exceptional taste and texture.

A Culinary Delight:

Great British Beef Week is a time to celebrate the culinary versatility of beef. Whether you prefer your beef rare, medium, or well-done, there's no denying the sheer indulgence of sinking your teeth into a perfectly cooked steak. And let's not forget about the classic Sunday roast – a cherished tradition that brings families together around the dinner table to enjoy tender slices of roast beef, accompanied by all the trimmings.

Supporting Local Producers:

In addition to tantalising taste buds, Great British Beef Week also serves as an opportunity to support local farmers and producers. By choosing British beef, consumers can contribute to the sustainability of rural communities and help preserve the time-honoured tradition of farming in the UK. From small family-run farms to larger agricultural enterprises, every purchase of British beef helps to sustain the livelihoods of those who work tirelessly to bring this exceptional product to our tables.

A Commitment to Quality:

One of the hallmarks of British beef is its unparalleled quality. Rigorous standards and regulations ensure that beef produced in the UK is of the highest calibre, with strict protocols governing everything from animal welfare to environmental sustainability. When you buy British beef, you can trust that you're getting a product that meets the most stringent quality criteria, providing both peace of mind and culinary satisfaction.

Looking Ahead:

As Great British Beef Week draws to a close, let us carry forward the spirit of celebration and appreciation for this quintessentially British delicacy. Whether enjoyed in a gourmet restaurant or cooked up at home with friends and family, British beef is more than just food – it's a symbol of tradition, quality, and the enduring bond between farmers and consumers. So here's to another year of savouring the rich flavours and heritage of Great British Beef!

As we bid farewell to another Great British Beef Week, let us raise a fork (or perhaps a glass of red wine) in salute to the farmers, producers, and chefs who make this culinary celebration possible. May the tradition of British beef continue to thrive for generations to come, ensuring that future food-lovers have the opportunity to experience the unparalleled delight of savouring a taste of Great Britain's finest beef. Cheers to Great British Beef Week – long may it reign supreme on our plates and in our hearts!

Warrendale Wagyu introduce the salads created to transform your Spring and Summer menus

As the season turns from Winter to Spring and then to Summer, households all over the UK start to think of salads.

Delicious Winter warmers like casseroles, stews, chillis and hearty pies are swapped for refreshing dishes like risottos, pasta dishes, and salads. 

The UK’s leading producer  of wagyu beef, Warrendale Wagyu, has unveiled a delightfully tantalising array of fresh and flavourful salads, designed to satisfy our taste buds and our appetites for wholesome, good food.

Each salad is a celebration of seasonal produce, centred around the rich succulent taste of delicious Wagyu beef.

Warrendale Wagyu Sirloin, Pomegranate, Kale, and Whipped Feta Salad

This vibrant salad is a major star attraction, whether you are feeding your family, hosting guests or cooking for a date night. 

Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.

You will need: 

200g block of Feta cheese

227g Warrendale Wagyu Sirloin Steak

Half a pot of Greek yogurt

Lemon zest and a couple of drops of lemon juice

2 tsp Extra virgin olive oil

A handful of pomegranate seeds

Half a bunch of spring onions chopped

Half a bag of kale

Pea shoots/micro herbs

Salt and pepper

Method:

Whisk together the feta, Greek yogurt, lemon zest, lemon juice, and olive oil until the mixture is smooth.

Roast the kale until it is crispy or fry it until it browns.

Cook the Wagyu sirloin steak to medium, then thinly  lice it.

Sauté the spring onion.

In a bowl, layer the whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.

Season with salt and pepper to taste.

Warrendale Wagyu Sirloin, Goat Cheese, Walnut, Fig, and Rocket Salad

This provides the perfect balance between sweet and savoury, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.

You will need:

227g Warrendale Wagyu Sirloin Steak

100g Goat cheese

5 figs

Handful of walnuts

Half a bag of rocket salad

Balsamic vinegar syrup

Salt and pepper seasoning

Method: 

Cook themn Wagyu sirloin steak to medium, then slice thinly.

In a bowl, mix the rocket, figs, goat cheese, and walnuts.

Add sliced steak.

Season with salt and pepper, then drizzle with balsamic vinegar syrup.

Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

This features tender Wagyu rump hearts accompanied by a medley of strong blue cheese, nuts, fruits, and a drizzle.

You will need:

170g (6oz) Fillet Wagyu Steak

Handful or 30g of Walnuts

100g Blue Cheese - Stilton

4 x Chopped Figs

Handful of Watercress and Rocket Salad

2 x Cooked Beetroots Sliced

Balsamic Drizzle Dressing

Method:

Cook a 170g (6oz) fillet of Wagyu steak to your desired finish.

Toast a handful or about 30g of walnuts until they are lightly browned and have become fragrant.

Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.

Chop 4 figs into pieces.

Prepare a handful of watercress and rocket salad.

Slice 2 cooked beetroots.

Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.

Drizzle with balsamic dressing according to taste preference.

Serve and enjoy!

To order your wagyu beef visit Warrendale Wagyu here https://warrendale-wagyu.co.uk They can usually offer next day delivery and if you sign up for their newsletter you will receive a 10% discount on your first order, check for details.

DukesHill Launch Finest Grade Japanese A5 Wagyu Beef

Premium meat and artisanal fine foods supplier, DukesHill, is justifiably proud to announce the launch of their Japanese A5 grade wagyu sirloin and ribeye beef; representing the highest quality grade beef available worldwide.

While DukesHill is already famous for its artisanal approach to ham production, the introduction of Japanese A5 Grade wagyu underscores its outstanding commitment to sourcing and producing the finest foods and drinks. 

DukesHill's CEO Mark Gallagher said “We're absolutely thrilled to announce the launch of Japanese A5 grade wagyu beef here at DukesHill. 

Famed all over the world for being in a league of its very own, wagyu beef represents the epitome of the highest quality beef. 

With ist exceptional marbling, rich and creamy flavour and melt in the mouth tenderness, wagyu beef is a sought after delicacy, loved by food enthusiasts and chefs worldwide.”

Japanese wagyu cows have been bred and selected for their predisposition to marbling, the distribution of intramuscular fat that creates its signature tenderness and rich buttery flavours. Beyond good genetics, Japanese wagyu cattle are reared to avoid any stress to the animals, to avoid overworking muscles. 

DukesHill's decision to offer A5 grade wagyu reflects its dedication to offering the finest examples of produce across its fine food range. 

In Japan, beef is graded by its marbling, shape, fat colour and meat colour, before being scored 1 for poor quality and 5 representing excellent quality. The higher yield of quality meat (72% or higher) results in an A grade.

As a proud royal warrant holder, DukesHill takes pride in sourcing welfare-assured meat from producers that uphold the highest standards of craftsmanship and authenticity. Consumers are assured by transparency and traceability in every bite.

DukesHill's Japanese A5 Wagyu Sirloin Steak (300g) £59 and Ribeye Steak (300g) £59 will be available from 10th April at www.dukeshill.co.uk. 

Warrendale Wagyu Launches Gourmet Wagyu Sausages Into Waitrose

I wasn't aware Wagyu beef was produced in Britain, so I was very intrigued and more than a little impressed to learn the UK's top producer of Wagyu beef, Warrendale Wagyu, has revealed its latest product, Wagyu Sausages. 

The new addition to its range will launch in 200 Waitrose stores this Wednesday (4th October) in what is thought to be the only Wagyu beef sausage to be sold in a major supermarket.

The gourmet sausage launch follows six months of rigorous product development and recipe testing and tweaking to introduce a beef sausage with the best taste and texture possible. 

The new sausages are available in Original and Horseradish and are produced using 90% and 86% premium British Wagyu Beef. What's more, both varieties are gluten and dairy free. 

Yorkshire-based Warrendale Wagyu was founded on an unwavering commitment to supply chain transparency, product quality and total consistency. 

The team their works in close partnership with a 750-strong collective of farmers to rear herds of a Wagyu cross dairy cattle breed known as F1 Wagyu. 

The brand has been running its unique business model to produce high quality marbled Wagyu beef since 2017. They now supply to Waitrose, premium restaurants including Hakkasan and Ivy Asia and online to meat lovers across the UK.

Tom Richardson, MD over at Warrendale Wagyu says:  “At Warrendale, we're clearly very passionate about Wagyu and, of course, we want to find new ways for people to enjoy it. 

"And we're very proud of the new Wagyu Sausage. Every care has been taken at each step of the process to ensure the taste, texture and traceability are the best they can possibly be.” 

The launch comes just in time for the start of comfort food season in the UK, with the new Wagyu Sausages here to upgrade autumn and winter meals. (That's Food and Drink says: "We're actually thinking of using Warrendale Wagyu Sausages with our turkey at Christmas dinner!")

John Topham, Chef at one of Yorkshire's finest restaurants, the Alice Hawthorn said: “I'm a big fan of the new Warrendale Wagyu sausage. It's an elegant sausage with a rich, smooth, beefy taste. I believe it's the perfect choice for a toad-in-the-hole with beer caramelised onion gravy!”

Krystina Houghton, Waitrose's sausage buyer said: "We're really very excited to be adding these British wagyu sausages into our range. Not only are they packed full of incredible umami flavours, but they're  made with British beef so it's fantastic to see more support for our farmers, too.

“The sausages will be perfect for those looking to add something delicious to their Bonfire Night get-togethers at home and will make a great addition to warming meals during the winter months, too"

Wagyu Sausages, Original and Horseradish, will be sold exclusively in Waitrose stores, Waitrose online and at www.warrendale-wagyu.co.uk. The RRP is £5.99 for a 400g pack of six, with an introductory offer of 25% off from Wednesday 4th October.

What's the beef? Sainsbury’s raises the steaks with lower carbon beef

The updated Taste the Difference products, initially available in just over 60 stores from today, will form the largest lower carbon beef range in the entire UK

Carbon emissions have been reduced through factors such as superior cattle breeding and animal management

The industry-first process has been developed to provide greater security and stability to farmers

Following a decade of development and five years of production, Sainsbury’s is launching a new Taste the Difference Aberdeen Angus range which could revolutionise how beef is produced in the UK. The reinvigorated range will offer a 25% lower carbon footprint compared to industry standard, making it the largest low carbon beef range ever produced in the UK.

Sainsbury’s has developed the range by bringing together its dairy and beef supply chains, reducing carbon through a combination of superior cattle breeding and animal management. Measures such as strictly monitored feed and living conditions mean that healthy calves are raised in the most efficient way possible, needing less time and energy to grow, in turn emitting fewer harmful gases.

With taste at the forefront of the development, the updated Taste the Difference range will initially feature 16 customer favourites including 12% and 5% fat mince, 30 day rib eye steak and a 30 day beef roasting joint. The beef is produced in Britain using only Aberdeen Angus cattle, which allows the retailer to breed healthy, hardy animals that are naturally suited to a grass and forage diet, producing more consistent beef with a richer flavour and absolutely exquisite tenderness.

As well as being better for the planet, Sainsbury’s has made sure the new process will offer benefits for farmers with fixed, forward pricing providing greater security and stability. The retailer also equips farms with advanced free-of-charge technology which generates in-depth data to help them make better farm management decisions.

Customers will be able to find the lower carbon Taste the Difference Aberdeen Angus beef range in new vibrant packaging in over 60 stores from Monday 18th September, with a nationwide expansion to come in time.

Gavin Hodgson, Director of Agriculture, Aquaculture and Horticulture at Sainsbury’s, said: “More of our customers want high quality beef with a lower carbon footprint and that’s why we’ve invested many years of research and development into transforming how we produce it.

“Our updated lower carbon premium beef range not only tastes great but is also positive news for our farmers too, who will benefit from more security and stability, supporting the future growth of UK agriculture. We’re excited about the possibilities this move could hold for the future of farming in the UK.”

Ruth Cranston, Director of Corporate Responsibility and Sustainability at Sainsbury’s, said: “We know that more customers are wanting to make responsible choices when buying food so we sought to find a solution which gave them high quality, great tasting beef which is lower carbon. By creating 25% lower carbon emissions, this launch is another step forward in Sainsbury’s ambition to become Net Zero across its own operations by 2035, and value chain by 2050, in line with the Paris Agreement’s aim of limiting global temperature rise to 1.5C.

“This launch also shows what can be achieved through genuine collaboration with farmers and suppliers. No one else has been able to produce a lower carbon beef range on this scale and we hope this launch will set a leadership example of what is possible in the industry.

”Sainsbury’s has developed the new Taste the Difference beef range with its long-standing supplier and beef processor, ABP Food Group.

"Earlier this month Sainsbury’s announced it is investing an additional £6m annually into its dairy farmers, including giving them an extra 1p per litre on top of the independently calculated Cost of Production price of milk. The ongoing investment follows an £8.9m booster payment to dairy farmers last April and adds to the £66m given in support for farmers in total across the last year.

"Sainsbury’s has also already made efforts to reduce plastic in its meat ranges, such as removing the plastic trays from its steaks and becoming the first UK retailer to vacuum pack all beef mince, delivering a 70% and 50% plastic saving respectively."

www.sainsburys.co.uk

Tomahawk steak returns to Waitrose

Waitrose customers can once again get their hands on their British Beef Tomahawk Steak (£19/kg, average weight 1kg). 

Available for a special limited time, this juicy and very tender British Tomahawk Steak is grass and forage fed and is sure to bring the wow-factor to your summer meal times.

A spokesperson said: "With searches on waitrose.com up 54% compared to last year,  we know our customers are ready to bring this exciting steak to their hosting events this summer season, and this particular steak is perfect for those celebrating Father’s Day." 

Senior Development Chef at Waitrose, Paul Gamble, says: “Our Tomahawk steak is ideal for hosting this Father’s Day. The easiest way to ensure the steak is cooked exactly the way you like it to be is to use a temperature probe, medium rare should be 52°C, medium 58°C, and medium well 62°C.  

"During cooking, I recommend you baste the meat with melted butter or with beef dripping, which adds extra flavour, and when finished cooking always slice the meat against the grain. Serve up with a sprinkle of sea salt, our delicious triple-cooked chips and the rich and buttery bearnaise sauce.”

For a step-by-step guide on cooking our Tomahawk Steak please click here https://www.waitrose.com/ecom/content/inspiration/at-home-with-us/more-stories/how-to-cook-the-perfect-tomahawk-steak

All Waitrose beef is from British farmers

Their cattle get more space, some 30% more than the standard set by food standards regulator Red Tractor.

No growth hormones are used at any stage. And Waitrose promises that will never change. It's all part of their commitment to high standards of animal welfare.

The spokesperson went on to say: "We’ve worked exclusively with many of our farmers for more than 10 years – and in some cases, more than 25 years. This long-term partnership offers our farmers the security they need to invest in sustainable farming practices that help to benefit the environment and encourage local wildlife."

www.waitrose.com

New greener packaging for Lidl beef mince

Lidl GB has revealed plans to introduce new vacuum-packed, recyclable packaging across its beef mince range, thus bringing about a very welcome plastics reduction of almost two thirds (63%). 

The smaller packs provide a valuable space saving, which will also result in up to 350 delivery trucks being taken off the road every year.

Customers across the UK will be guaranteed the same amount of high-quality 100% British beef mince, whilst collectively saving over 250 tonnes of plastic a year through the new packaging. With the new packaging providing around double the current shelf life, it’s also estimated it will half the amount of beef mince food waste in store.

Alongside the positive impact on the environment, the change, which will be introduced at the beginning of 2024, will also comes with significant additional benefits for shoppers, such as:

Double the shelf life, from eight to around 16 days, staying fresher for longer for customers to use

Easy peel film, so customers don’t have to touch the raw meat

Smaller footprint pack, thus taking up less storage space in the fridge or freezer

Shyam Unarket, Lidl GB’s Head of Responsible Sourcing & Ethical Trade, said: “Plastic reduction is a huge priority for us at Lidl, and this one change will cut the amount of plastic in each pack by a whopping two thirds, culminating in the elimination of over 250 tonnes of plastic from packaging a year. 

"But we also recognise the important role plastic plays in our daily lives. That’s why it’s vitally  important Lidl's plastic reduction strategy is centred around a progressive circular programme. By ensuring any new packaging is recyclable, we’ll also be able to help prevent plastic pollution in our environment. 

 “When the new packaging arrives in store early next year, we know the huge benefits both from a sustainability and practical perspective, will be welcomed by our customers.” 

This latest change forms part of Lidl GB’s commitment to tackling the important issue of plastic waste, as it looks to drive improvements across its product range through plastic reduction, recyclability and circularity.