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 beef cuts are marbled to perfection and offer the finest dining experience. If you want to find out more about why Wagyu beef is such a luxurious cut of beef, read one of our recent blog posts.
Our Kagoshima Japanese Wagyu Sirloin A5, with a grade of A5 and BMS of 11 will elevate your next steak night. If you’re looking for authentic Wagyu from Japan, then why not check out our collection of Japanese Wagyu? Imported straight from Japan, this collection offers Wagyu beef which is rich in flavour and boasts fat marbling, as a result of the expert rearing and high-grain diet of the cow.
Wagyu beef originally comes from Japan, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu beef 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 Wagyu contains.
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 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 more information on everything you need to know on how Wagyu beef is graded, why not read our guide to steak grading?
You should buy Wagyu beef from certified suppliers, who meet the Japanese Wagyu guidelines. Wagyu 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 available online, for delivery across the UK. We work with a number of trusted Wagyu farmers, including Snake River Farms, and Jack's Creek, who have both refined each stage of the rearing process to ensure you receive only the finest Wagyu beef.
Wagyu beef can sometimes be suitable for Halal diets, depending on how the cattle were raised and slaughtered. 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.
Wagyu and Kobe beef is 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. Japanese farmers go the extra mile with their unique rearing techniques, including massaging the cattle daily, to improve marbling. Both Wagyu and Kobe beef can offer an exquisite dining experience.
When cooking Wagyu steak, you must be careful to preserve the delicate buttery flavour that is found within the meat. The way you cook Wagyu will depend on the meat cut. For our classic Wagyu sirloin steak, season generously with salt and freshly cracked black pepper. Heat oil in a hot pan, and add to your room temperature Wagyu. Cook for a few minutes on each side, before basting the meat with the juices in the pan. Once cooked, remove and rest, before slicing and serving.
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 Australian 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 blog recipe.