The Ultimate British Beef Experience: Hartpury Wagyu x Angus Has Arrived

Because a Wagyu x Angus forerib is loaded with rich, low-melting intramuscular fat and bone-in depth, it excels when paired with wood smoke, high-contrast acidic glazes, or classic herb crusts.

Some cooking and serving ideas, to get the most out of this truly remarkable piece of meat.

You can always have it as a god-like roast, or if you fancy something a little more adventurous... 

Once ordered, if you have any specific preparation requirements, like Côte de boeuf, Carvery Cut, Chine, give us a call on 01531 632739, so we can talk it through.

1. Reverse-Seared Standing Rib Roast with Porcini & Rosemary Crust

The reverse sear brings the dense Wagyu core gently up to temperature without rendering out all the prized marbling prematurely, while dried porcini mushrooms enhance the beef's natural umami.

• The Crust: Blitz dried porcini mushrooms into a coarse powder, then combine with finely chopped fresh rosemary, cracked black peppercorns, flaky sea salt, and a touch of beef dripping or olive oil to form a paste. Rub it thoroughly over the scored fat cap and bone rack.

• The Method: Roast low and slow at 110°C (225°F) on a wire rack until the internal temperature hits 48°C (118°F) for rare or 52°C (125°F) for medium-rare. Rest for 20 minutes while cranking the oven to maximum (240°C / 465°F), then blast it for 8–10 minutes to form an intensely crisp, savoury bark.

• To Serve: Carve thick against the bone and serve with a classic red wine, port, and shallot reduction made from the roasting pan juices.

2. Wood-Smoked Cote de Boeuf with Salsa Verde

If you're cutting the forerib into thick, individual bone-in steaks (French-trimmed Côte de Boeuf), live fire and light smoke pair naturally with Wagyu fat.

• The Smoke & Sear: Set up a barbecue for two-zone indirect cooking with oak or cherrywood chunks. Smoke gently at 120°C until the steak reaches an internal core of 46°C. Move it directly over white-hot coals or onto a screaming-hot plancha for 60–90 seconds per side to caramelise the edges.

• The Sauce (Salsa Verde): Finely chop flat-leaf parsley, mint, capers, cornichons, and anchovy fillets. Whisk with Dijon mustard, good red wine vinegar, and extra virgin olive oil.

• The Match: Wagyu ribeye fat can be overwhelmingly rich; the sharp salt, brine, and acidity of salsa verde cut straight through the marbling, cleansing the palate between bites.

3. Salt-Crusted Rib with Black Garlic & Truffle Emulsion

A refined, restaurant-style presentation that locks every drop of moisture inside the joint.

• The Cook: Rub the forerib with minced garlic, thyme, and cracked black pepper. Pack the joint in an inch-thick salt dough (coarse sea salt mixed with egg whites and a splash of water) and bake at 180°C until the core hits 50°C. Crack the salt shell open at the table—the aroma release is spectacular.

• The Emulsion: Blend fermented black garlic cloves with egg yolks, lemon juice, and a light vegetable oil into an aioli consistency, finished with a few drops of white truffle oil or fresh shaved black winter truffle.

• To Serve: Thinly slice the roast and swipe through the rich, sweet-balsamic notes of the black garlic emulsion alongside duck fat roasties.

4. Pan-Basted Rib Chop with Pickled Walnut & Shallot Relish

An old-school British pairing brought up to date for modern rib chops.

• The Cook: Season a thick-cut forerib chop with coarse salt. Sear in a heavy skillet over medium-high heat, constantly turning to render the thick outer fat band. In the last three minutes, add a generous block of unsalted butter, a handful of bruised thyme sprigs, and smashed garlic cloves, spooning the frothing butter over the meat continuously.

• The Relish: Finely chop traditional pickled English walnuts and sweet shallots, tossing them with chopped tarragon, lemon zest, and a spoonful of the pickling liquor. Spoon over the rested, carved slices for a sharp, tangy counterpoint.