Halal Wagyu Steaks & Cuts

Beef Marbling Score: a grade for the amount of intramuscular fat, the fine white flecks through the red meat. The Australian scale runs from 1 to 9+, so a 6-7 BMS cut is heavily marbled and an 8-9+ cut is near the top. More marbling means a softer texture and a richer, buttery flavour once the fat melts in the pan. Our Wagyu ribeye is BMS 8-9+; the striploin, topside and shin are 6-7.

Less than a normal steak, and thinner. The fat renders fast, so a 150-200g steak cut around 2cm thick wants about 90 seconds a side in a hot, dry pan, then a short rest; you do not need oil. A 250-300g restaurant cut can take two to three minutes a side. Medium-rare to medium is where the marbling is at its best; well done wastes it. Slice a sharing steak across the grain before serving.

Steaks cut thin, stir-fry strips and a rich mince. Topside is a lean roasting muscle on most cattle, but at 6-7 BMS the Wagyu version has enough marbling to eat as a quick-cooked steak or as 20g strips in a wok. Order the Wagyu topside as 100-150g or 220-250g steaks, 20-30g or 40-50g cubes, strips, or minced, in 500g or 1kg packs.

The shin or the topside, minced. The boneless Wagyu shin has the connective tissue and fat that a burger needs to stay juicy, and it can be ordered minced or as 20-30g cubes for a slow-cooked stew. Choose Mince on the product page and it is minced when your order is prepared. For a leaner patty use the topside mince, and for everyday burger mince see the beef mince page.

Vacuum-sealed and packed in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours. DPD delivers Tuesday to Saturday: dispatched the next working day and delivered the day after. Delivery is 6.99 under 60 pounds and free from 60 pounds. Keep Wagyu in the fridge for up to 6 days, or freeze it on the day it arrives for up to 12 months; the seal is freezer-safe.