Wagyu Beef

More Information on Wagyu Beef

Here at Tom Hixson of Smithfield, we stock only the finest Wagyu beef available for delivery within the UK. Our certified Wagyu farming partners have refined each stage of the rearing process to ensure all Wagyu steak cuts are marbled to perfection and offer the finest dining experience.

Ioannis Grammenos, Executive Chef & Meatologist at the Hippodrome Casino, 3x winner of the Best Steakhouse in London, and 2021 World Steak Challenge Chairman spoke to Tom Hixson about his opinion on Wagyu beef:

“Wagyu beef is extraordinary due to a combination of unique factors that set it apart from other types of beef. First and foremost, it's renowned for its unparalleled marbling. This high level of intramuscular fat gives Wagyu its distinctive, buttery flavours and melt-in-your-mouth texture, making it incredibly tender and flavourful.

The special qualities of Wagyu beef start with its genetics. Wagyu refers to specific breeds of Japanese cattle that have been selectively bred for centuries to enhance their marbling and overall meat quality. This careful breeding ensures that Wagyu cattle have a superior genetic predisposition for producing highly marbled, high-quality beef.

In addition to genetics, the way Wagyu cattle are raised plays a crucial role. They are fed a specialised diet that often includes grains and are reared in a stress-free environment. In some cases, they're even massaged to improve muscle quality. These practices help produce beef that is not only delicious but also exceptionally tender.

Wagyu beef is also rigorously graded in Japan, with the highest grade representing the pinnacle of quality in terms of marbling, colour, texture, and fat quality. This strict grading system ensures that only the best quality Wagyu makes it to market.

Interestingly, despite its rich flavours, Wagyu beef contains a higher proportion of monounsaturated fats, including omega-3 and omega-6 fatty acids, compared to other types of beef. This makes it not only indulgent but also relatively healthier.

Finally, the rarity and exclusivity of Wagyu beef add to its allure. Authentic Wagyu, particularly from Japan, is limited in supply and often comes with a high price tag, contributing to its status as a luxury item in the culinary world.”

What is the Best Way to Cook Wagyu Steak?

Luckily, Ioannis Grammenos wasn’t finished there. He has also blessed us with his expert opinion on the best way to cook Wagyu steak!

“Cooking Wagyu beef is all about showcasing its exceptional marbling and rich flavours without overwhelming it. The best approach is to use a flat iron skillet, which provides consistent and even heat. 

Begin by bringing the Wagyu beef to room temperature. This step helps ensure even cooking. Since Wagyu beef is so flavourful on its own, keep the seasoning simple—just a generous sprinkle of salt and pepper is usually enough. Because of its high-fat content, you don’t need to add much, if any, oil to the skillet.

Using a flat iron skillet is excellent for cooking Wagyu because it maintains an even temperature across its surface. Here’s how to use it:

Heat your flat iron skillet until it’s very hot. You want a high temperature to create a good sear. If you’re using a small amount of oil, just enough to lightly coat the skillet, ensure it’s evenly distributed.

Place the Wagyu beef in the skillet and sear each side for about 1-2 minutes. The goal is to achieve a caramelised crust without overcooking the inside. Because Wagyu is best enjoyed rare to medium-rare, aim for an internal temperature of around 150-55°C. Use a meat thermometer for accuracy.

After cooking, let the steak rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavourful.

Serve the Wagyu beef sliced thinly to fully appreciate its tenderness and rich flavours. A light touch of sea salt or a small amount of wasabi can complement the steak without overpowering it.”

Why not read our recipe for cooking the perfect Wagyu Steak with cucumber and wasabi dressing salad with ‘How to Cook a Wagyu Steak’?

For our larger Wagyu joints, like our Tom Hixson Diamond Wagyu Brisket, try smoking over a few hours at your next BBQ. Smoking results in wonderfully tender beef, which almost melts in your mouth. Find out how to cook Wagyu in the smoker in our latest food blog recipe. 

Where Does Wagyu Beef Come From?

Wagyu beef originally comes from Japan, where 'Wa' means Japanese and 'gyu' means cow. 

It comes from any of the four breeds of cattle that commonly are bred in Japan, which include Japanese Black, Polled, Brown, and Shorthorn. You can also get Wagyu outside of Japan, such as in Australia, where local cattle and Wagyu cattle are bred for the specific genes that they contain. 

Check out our Japanese Wagyu Collection to see the best steaks from the most famous Wagyu-producing country in the world.

How is Wagyu Beef Graded?

Wagyu beef quality is graded by a letter and a number. The quality number ranges from 1 to 5 (with 5 being the best) and takes into account the marbling, colour, fat quality, firmness and texture of the meat. The yield letter ranges from A to C and it measures the meat compared to the weight of the carcass (with A being the best).

Wagyu grading systems will change depending on where you are in the world. Our very own Tom Hixson Wagyu is graded as A5, which is the best Wagyu grade available on the market today. For a different A5 offering, you can try out our A5 Japanese Wagyu.

For more information on everything you need to know on how Wagyu steak is graded, why not read our guide to steak grading?

Where Can You Buy Wagyu Steak in the UK?

You should only buy from certified suppliers, who meet the Japanese Wagyu guidelines. To classify as Wagyu, the meat must come from a specific breed of Japanese cattle or contain specific genetic qualities.

Here at Tom Hixson of Smithfield, we have a range of Wagyu steak available online, for delivery across the UK. We work with several trusted farmers, including Snake River Farms, and Jack's Creek, who have refined each stage of the rearing process to ensure you receive only the finest Wagyu beef. 

Is Wagyu Beef Halal?

Wagyu beef can be suitable for Halal diets if the cattle are raised and slaughtered in the correct way. Here at Tom Hixson of Smithfield, we offer a complete range of Halal Wagyu, which doesn’t compromise on quality or flavour. 

Try our Halal Tom Hixson Wagyu Sirloin Steak, which is created in collaboration with our Irish farming partners. Their diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.

What is the Difference Between Kobe and Wagyu Steak?

Wagyu and Kobe beef are very similar. However, Wagyu beef can’t be called Kobe beef if it doesn’t come from Japan. The same product reared in a different region, for example, France, must be called ‘Wagyu Beef’. It is believed that  Japanese farmers go the extra mile with their unique rearing techniques, including massaging the cattle daily, to improve marbling. Both options can offer an exquisite dining experience.