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Japanese Wagyu is truly unique. Often spoken about with reverence by elite chefs around the globe – but what exactly makes it different? Feeding a cow more than just grass helps it to develop that rich, uber creamy marbling you recognise in pictures. Grains, Potatoes, Oats, sometimes even Beer and Honey go into the feeding of these magnificent animals. Another difference is the length of time these cows get to eat this diet – our Japanese Wagyu farms allow cows to eat this menu for around 800-900 days before they are processed for eating. This helps them to develop slowly. They mature with flavour and a distinctly fatty appearance – sometimes looking like spiderwebs of white among a sea of red.
Australia has lush, wide open pastures for thousands of miles – meaning you can raise more cows to a higher standard. Decades of wagyu farming means they also know how to butcher the steaks to the highest degree of craftsmanship. being close to Japan means the genetics are purest too. You get an experience very close to the Japanese steak – but with the added benefit of supreme natural beauty, state of the art agricultural practices, and a phenomenally advanced processing environment. Our Australian Wagyu has a luxurious, velvety texture that melts in your mouth. Even novice chefs find cooking with Australian Wagyu easy as the fine layers of fat protect the meat from drying out.
Britain is a small country with a rich farming history. Whilst the genetics in Australian Wagyu are a bit closer to the Japanese origins, British Wagyu links sturdy, time-tested animals like Aberdeen Angus and Hereford beef with Wagyu practices. By introducing Wagyu genetics into British Breeding programs, you can elevate regular beef to a new level. We also only work with farmers who don’t just rely on genetics, but who also treat their cows right and add special additional foods into the diets of their herds to bring out the best in these animals and improve the overall eating experience. Our British Wagyu has a strong, traditional steak texture that is bold, yet forgiving.
New Zealand is a newcomer to the UK-Wagyu market. In recent years, our farmers hatched a plan with strong financiers to elevate NZ Beef. A new program was born, allowing the same grassy climates that make their Lamb the best in the world, to now bring forth exceptional beef. The low-input grass diet of these cows creates a clean, silky flavour for those who don’t want overwhelming fattiness.
Argentina is a mecca for steak lovers around the planet. Huge slabs of bone-in beef like t-bones are blasted on flaming parillas are images most people recognise as distinctly Argentine. In recent years these same farmers have adopted Wagyu Genetics and feeding programs to take their steaks to a never-before-seen level in South America. The beautiful long grasslands lends a softer, more subtle flavour to this beef.