Wagyu is the legendary super-marbled, super-pricey beef from Japan normally served in high end restaurants. Gunma Wagyu, one of the world’s most expensive cuts of beef, is now available to consumers in the UK bringing the restaurant experience to your kitchen. While foodies might expect to find such high-quality cuts in a Michelin star restaurant, Gunma Wagyu Beef offers a deliciously premium eating experience delivered direct to your door.

This indulgent dine at home experience is perfect for fans of STK or those looking to create their own Salt Bae vibe. There’s a lot of hype around this bougie piece of beef and once you’ve tried it you will understand why.

The delicious cut of meat arrives frozen in vacuum sealed packaging to ensure optimum quality. I treated my other half to some for a date night dinner, and it went down a storm. It was so easy to cook, so no wasting time slaving over the stove. It only needs a light seasoning of sea salt then you simply fry it 10-30 seconds on each side in a hot cast iron pan, greased with butter and serve. I paired mine with a glass of Malbec and a side of greens. The meat was juicy and melt in the mouth tender. The cut is highly marbled which gives the meat a unique buttery flavour. The marbling is rich in omega-3 and omega-6, improving the ratio of monounsaturated fats compared with regular beef so its healthier.

The reason Wagyu is expensive and let’s be honest, so tasty is down to the care and standards the cattle are raised in. Gunma Wagyu Beef is reared authentically in Japan by experts who mature Japanese Black cows in stress free environments for approximately 30 months to ensure good quality, high grade piece Wagyu. The cattle are raised in Gunma, a location in Japan with an abundant water resource from the Tonè River and are surrounded by green mountains which contributes to their zen lifestyle, as well as flavoursome meat.

Gunma Wagyu Beef Yakiniku cut (200g) is available to purchase on Asian Harvest, from £65. You can get next day delivery for orders placed on Monday to Thursday.

Comments are closed.