{"title":"Wagyu Beef","description":"\u003cp\u003e\u003cb\u003eHartpury Wagyu x Angus | Exclusive Farm Release\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAn exceptional limited drop raised just down the road at Tweenhills Farm in Hartpury.\u003c\/p\u003e\n\u003cp\u003eThis rare cross brings together the best of two worlds: the intricate, melt-in-the-mouth marbling of Japanese Wagyu with the bold, mineral, grass-fed depth of native Aberdeen Angus. Because Wagyu fat melts at a lower temperature, every cut naturally bastes itself from within as it cooks—delivering unrivaled tenderness, rich succulence, and an unforgettable buttery finish.\u003c\/p\u003e\n\u003cp\u003eSelected entirely from prime steak and roasting joints—including Fillet, Ribeye, Sirloin, Rump, and whole Forerib—each cut has been expertly butchered and dry-aged to perfection.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eStrictly limited quantities available while this single-farm batch lasts.\u003c\/i\u003e\u003c\/p\u003e","products":[{"product_id":"wagu-crosses-with-angus-beef","title":"Fillet of Wagyu Crossed with Angus Beef","description":"\u003cp\u003e\u003cb\u003eThe Ultimate British Beef Experience: Hartpury Wagyu x Angus Has Arrived\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSomething truly extraordinary has just landed on the counter. Raised just down the road at Tweenhills Farm in Hartpury, this exclusive Wagyu crossed with native Aberdeen Angus combines the velvety, melt-in-the-mouth marbling of Japanese Wagyu with the deep, robust, grass-fed flavour of traditional British beef.\u003c\/p\u003e\n\u003cp\u003eThis drop is strictly limited, entirely prime steak cuts, and dry-aged to perfection. Once it’s gone, it’s gone.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Cut\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFillet:\u003c\/b\u003e Incomparably tender. The Wagyu marbling elevates this lean, buttery classic into something that cuts like silk and eats like its been prepared for a gods banquet.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe images show the fillet as a whole, it will be cut, as per your requirements. \u003c\/p\u003e\n\u003cp\u003eNeed a different size, please pop in store, or put it in the notes and we will prepare it for you @ £90:00 \/ kg\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow to Cook It (The Cast-Iron Sear)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBecause of the low melting point of Wagyu fat, treat these steaks with high heat, minimal oil, and gentle resting:\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePrep:\u003c\/b\u003e Bring the steak completely to room temperature (30–40 minutes before cooking). Pat dry with a paper towel and season heavily with coarse sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSear:\u003c\/b\u003e Heat a heavy cast-iron skillet until smoking hot. Add just a tiny drop of neutral oil—the steak will render its own rich fat within seconds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCook:\u003c\/b\u003e Sear for 2 to 2.5 minutes per side for a luscious medium-rare, based on a 2cm thick steak, please adjust accordingly. In the final minute, toss in a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme, basting the foaming fat over the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest:\u003c\/b\u003e Rest the steak on a warm board for at least 5–8 minutes. Wagyu fat reabsorbs as it settles, keeping every ounce of juice inside the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cb\u003eTwo Simple Recipe Ideas\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSeared Sirloin with Chimichurri:\u003c\/b\u003e The bright, garlicky acidity of fresh parsley, oregano, red wine vinegar, and crushed chilli cuts through the buttery richness of the beef like nothing else.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePan-Seared Rump with Bone Marrow \u0026amp; Shallot Butter:\u003c\/b\u003e Whip softened butter with roasted bone marrow, finely diced sautéed shallots, and fresh tarragon. Slice the rested rump thick and let a disc of marrow butter melt across the top.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003eAvailable in store over the counter and here online now, while stocks last.\u003c\/i\u003e\u003c\/p\u003e","brand":"DT Waller and Sons","offers":[{"title":"150g","offer_id":59900549202304,"sku":null,"price":13.65,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":59900549235072,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/files\/FilletWagu_5.jpg?v=1789554896"},{"product_id":"sirloin-of-wagu-crossed-with-angus-beef","title":"Rib Eye of Wagyu Crossed with Angus Beef","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe Ultimate British Beef Experience: Hartpury Wagyu x Angus Has Arrived\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSomething truly extraordinary has just landed on the counter. Raised just down the road at Tweenhills Farm in Hartpury, this exclusive Wagyu crossed with native Aberdeen Angus combines the velvety, melt-in-the-mouth marbling of Japanese Wagyu with the deep, robust, grass-fed flavour of traditional British beef.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis drop is strictly limited, entirely prime steak cuts, and dry-aged to perfection. Once it’s gone, it’s gone.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe Cut\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eRibeye:\u003c\/b\u003e A marble-rich showstopper. Packed with intramuscular fat that bastes the steak from the inside out as it sears.\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; line-height: 115%; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e        \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eThe Images show the Rib Eye, still housed in its natural state, as a Fore-Rib Joint. Once its removed it is, removed, and we can't put it back... So we keep it here until it is required.\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"\u003e       We have two sizes available here, if you need a different size, please pop in store, or put it in the notes and we will prepare it for you @ £59.99 \/ kg\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHow to Cook It (The Cast-Iron Sear)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBecause of the low melting point of Wagyu fat, treat these steaks with high heat, minimal oil, and gentle resting:\u003c\/p\u003e\n\u003col style=\"margin-top: 0cm;\" start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003ePrep:\u003c\/b\u003e Bring the steak completely to room temperature (30–40 minutes before cooking). Pat dry with a paper towel and season heavily with coarse sea salt.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eSear:\u003c\/b\u003e Heat a heavy cast-iron skillet until smoking hot. Add just a tiny drop of neutral oil—the steak will render its own rich fat within seconds.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eCook:\u003c\/b\u003e Sear for 2 to 2.5 minutes per side for a luscious medium-rare. In the final minute, toss in a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme, basting the foaming fat over the meat.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eRest:\u003c\/b\u003e Rest the steak on a warm board for at least 5–8 minutes. Wagyu fat reabsorbs as it settles, keeping every ounce of juice inside the meat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eTwo Simple Recipe Ideas\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eSeared Sirloin with Chimichurri:\u003c\/b\u003e The bright, garlicky acidity of fresh parsley, oregano, red wine vinegar, and crushed chilli cuts through the buttery richness of the beef like nothing else.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003ePan-Seared Rump with Bone Marrow \u0026amp; Shallot Butter:\u003c\/b\u003e Whip softened butter with roasted bone marrow, finely diced sautéed shallots, and fresh tarragon. Slice the rested rump thick and let a disc of marrow butter melt across the top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eAvailable in the counter and online now while stocks last.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e","brand":"DT Waller and Sons","offers":[{"title":"240g","offer_id":59900648751488,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":true},{"title":"320g","offer_id":59900648784256,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/files\/ForeribWagu_4.jpg?v=1789555167"},{"product_id":"rump-of-wagu-crossed-with-angus-beef","title":"Rump of Wagyu Crossed with Angus Beef","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe Ultimate British Beef Experience: Hartpury Wagyu x Angus Has Arrived\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSomething truly extraordinary has just landed on the counter. Raised just down the road at Tweenhills Farm in Hartpury, this exclusive Wagyu crossed with native Aberdeen Angus combines the velvety, melt-in-the-mouth marbling of Japanese Wagyu with the deep, robust, grass-fed flavour of traditional British beef.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis drop is strictly limited, entirely prime steak cuts, and dry-aged to perfection. Once it’s gone, it’s gone.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe Cut\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eRump:\u003c\/b\u003e Bold, mineral, and intensely beefy. With Wagyu genetics running through it, this often-overlooked cut rivals the finest sirloin in texture.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; line-height: 115%; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e        \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eNeed a different size, please pop in store, or put it in the notes and we will prepare it for you @ £38.50 \/ kg\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHow to Cook It (The Cast-Iron Sear)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBecause of the low melting point of Wagyu fat, treat these steaks with high heat, minimal oil, and gentle resting:\u003c\/p\u003e\n\u003col style=\"margin-top: 0cm;\" start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003ePrep:\u003c\/b\u003e Bring the steak completely to room temperature (30–40 minutes before cooking). Pat dry with a paper towel and season heavily with coarse sea salt.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eSear:\u003c\/b\u003e Heat a heavy cast-iron skillet until smoking hot. Add just a tiny drop of neutral oil—the steak will render its own rich fat within seconds.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eCook:\u003c\/b\u003e Sear for 2 to 2.5 minutes per side for a luscious medium-rare. In the final minute, toss in a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme, basting the foaming fat over the meat.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eRest:\u003c\/b\u003e Rest the steak on a warm board for at least 5–8 minutes. Wagyu fat reabsorbs as it settles, keeping every ounce of juice inside the meat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eSimple Recipe Ideas\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eJapanese-Style Wagyu Rump Tataki with Ponzu \u0026amp; Crispy Garlic\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eTakes advantage of the lower melting temperature of Wagyu fat for a silky, cool-to-warm finish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Method:\u003c\/b\u003e Sear the rump over extreme heat for just 45–60 seconds per side so the exterior gets dark and caramelized while the interior stays rare. Transfer directly into an ice bath for 30 seconds to stop the cooking, then pat dry.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Finish:\u003c\/b\u003e Slice paper-thin. Plate with finely sliced spring onions, grated daikon or ginger, crisp fried garlic chips, and a pool of citrusy soy ponzu.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eChargrilled Rump \u0026amp; Charred Spring Onion Sandwiches with Salsa Verde\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eA high-end steak sandwich where the rump’s bold texture holds up against crusty bread.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Method:\u003c\/b\u003e Grill the seasoned rump over open coals alongside whole spring onions until blistered and tender. Rest the meat, then slice thinly at a sharp angle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Finish:\u003c\/b\u003e Pile onto toasted sourdough or ciabatta with an herby salsa verde (flat-leaf parsley, capers, anchovies, Dijon mustard, and olive oil) and a swipe of roasted garlic mayo.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003ePan-Roasted Rump Medallions with Salsa Macha \u0026amp; Pickled Red Onions\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe rich, nutty marbling of Wagyu-cross rump handles toasted dried chilis and smoky heat exceptionally well.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Method:\u003c\/b\u003e Cut the rump into neat, thick medallions. Pan-sear in a skillet until crisp-crusted and pink inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Finish:\u003c\/b\u003e Top each medallion with a spoonful of salsa macha (toasted Mexican chilis, roasted peanuts, sesame seeds, and garlic infused in hot oil). Garnish with quick-pickled red onion slivers to slice through the decadence.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eAvailable over the counter and here online now, while stocks last.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"DT Waller and Sons","offers":[{"title":"240g","offer_id":59900746924416,"sku":null,"price":9.3,"currency_code":"GBP","in_stock":true},{"title":"320g","offer_id":59900746957184,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/files\/RumpWagu_1.jpg?v=1789556274"},{"product_id":"fore-rib-of-wagyu-crossed-with-angus-beef","title":"Fore Rib of Wagyu Crossed with Angus Beef","description":"\u003cp\u003e\u003cb\u003eThe Ultimate British Beef Experience: Hartpury Wagyu x Angus Has Arrived\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003cp\u003eSome cooking and serving ideas, to get the most out of this truly remarkable piece of meat.\u003c\/p\u003e\n\u003cp\u003eYou can always have it as a god-like roast, or if you fancy something a little more adventurous... \u003c\/p\u003e\n\u003cp\u003eOnce 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e1. Reverse-Seared Standing Rib Roast with Porcini \u0026amp; Rosemary Crust\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Crust:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Method:\u003c\/b\u003e Roast low and slow at \u003cb\u003e110°C (225°F)\u003c\/b\u003e on a wire rack until the internal temperature hits \u003cb\u003e48°C (118°F)\u003c\/b\u003e for rare or \u003cb\u003e52°C (125°F)\u003c\/b\u003e for medium-rare. Rest for 20 minutes while cranking the oven to maximum (\u003cb\u003e240°C \/ 465°F\u003c\/b\u003e), then blast it for 8–10 minutes to form an intensely crisp, savoury bark.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTo Serve:\u003c\/b\u003e Carve thick against the bone and serve with a classic red wine, port, and shallot reduction made from the roasting pan juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e2. Wood-Smoked Cote de Boeuf with Salsa Verde\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're cutting the forerib into thick, individual bone-in steaks (French-trimmed \u003ci\u003eCôte de Boeuf\u003c\/i\u003e), live fire and light smoke pair naturally with Wagyu fat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Smoke \u0026amp; Sear:\u003c\/b\u003e Set up a barbecue for two-zone indirect cooking with oak or cherrywood chunks. Smoke gently at \u003cb\u003e120°C\u003c\/b\u003e until the steak reaches an internal core of \u003cb\u003e46°C\u003c\/b\u003e. Move it directly over white-hot coals or onto a screaming-hot plancha for 60–90 seconds per side to caramelise the edges.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Sauce (Salsa Verde):\u003c\/b\u003e Finely chop flat-leaf parsley, mint, capers, cornichons, and anchovy fillets. Whisk with Dijon mustard, good red wine vinegar, and extra virgin olive oil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Match:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e3. Salt-Crusted Rib with Black Garlic \u0026amp; Truffle Emulsion\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eA refined, restaurant-style presentation that locks every drop of moisture inside the joint.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Cook:\u003c\/b\u003e 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 \u003cb\u003e180°C\u003c\/b\u003e until the core hits \u003cb\u003e50°C\u003c\/b\u003e. Crack the salt shell open at the table—the aroma release is spectacular.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Emulsion:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTo Serve:\u003c\/b\u003e Thinly slice the roast and swipe through the rich, sweet-balsamic notes of the black garlic emulsion alongside duck fat roasties.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e4. Pan-Basted Rib Chop with Pickled Walnut \u0026amp; Shallot Relish\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAn old-school British pairing brought up to date for modern rib chops.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Cook:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Relish:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DT Waller and Sons","offers":[{"title":"2kg","offer_id":59900803481984,"sku":null,"price":73.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":59900803514752,"sku":null,"price":146.0,"currency_code":"GBP","in_stock":true},{"title":"6kg","offer_id":59900803547520,"sku":null,"price":219.0,"currency_code":"GBP","in_stock":true},{"title":"8kg","offer_id":59900803580288,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/files\/ForeribWagu_3_6acf4b72-7cab-4049-90cc-7ec0540830b4.jpg?v=1789556550"},{"product_id":"sirloin-of-wagyu-crossed-with-angus-beef","title":"Sirloin Steak of Wagyu Crossed with Angus Beef","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe Ultimate British Beef Experience: Hartpury Wagyu x Angus Has Arrived\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSomething truly extraordinary has just landed on the counter. Raised just down the road at Tweenhills Farm in Hartpury, this exclusive Wagyu crossed with native Aberdeen Angus combines the velvety, melt-in-the-mouth marbling of Japanese Wagyu with the deep, robust, grass-fed flavour of traditional British beef.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis drop is strictly limited, entirely prime steak cuts, and dry-aged to perfection. Once it’s gone, it’s gone.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe Cut\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l4 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eSirloin:\u003c\/b\u003e The purist’s cut. A firm bite balanced by intense, buttery sweetness and a crisp outer fat cap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-left: 18.0pt;\"\u003eNeed a different size, please pop in store, or put it in the notes and we will prepare it for you @ £65:00 Prime steaks.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-left: 18.0pt;\"\u003eThese here are the prime cuts, from the middle of the loin and sold individually.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eHow to Cook It (The Cast-Iron Sear)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBecause of the low melting point of Wagyu fat, treat these steaks with high heat, minimal oil, and gentle resting:\u003c\/p\u003e\n\u003col style=\"margin-top: 0cm;\" start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003ePrep:\u003c\/b\u003e Bring the steak completely to room temperature (30–40 minutes before cooking). Pat dry with a paper towel and season heavily with coarse sea salt.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eSear:\u003c\/b\u003e Heat a heavy cast-iron skillet until smoking hot. Add just a tiny drop of neutral oil—the steak will render its own rich fat within seconds.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eCook:\u003c\/b\u003e Sear for 2 to 2.5 minutes per side for a luscious medium-rare. In the final minute, toss in a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme, basting the foaming fat over the meat.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eRest:\u003c\/b\u003e Rest the steak on a warm board for at least 5–8 minutes. Wagyu fat reabsorbs as it settles, keeping every ounce of juice inside the meat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWagyu-cross sirloin is the ideal canvas for high-heat searing: you get the firm, satisfying chew of traditional British sirloin backed by intense, buttery intramuscular marbling and that golden fat cap.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHere are four distinct recipe concepts tailored to sirloin steaks, ranging from classic French indulgence to bright, sharp pairings that slice through the richness.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e1. Tagliata with Wild Rocket, Aged Balsamic \u0026amp; Shaved Parmigiano\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eA classic Italian presentation that showcases the beef's marbling while keeping the dish light and vibrant.\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo3; tab-stops: list 36.0pt;\"\u003eThe Cook: Sear the sirloin over screaming-hot cast iron or charcoal for roughly 2 minutes per side to achieve a deep crust and a pink, medium-rare centre. Rest for 6–8 minutes on a warm board, then carve against the grain into 1 cm thick slices.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo3; tab-stops: list 36.0pt;\"\u003eThe Plate: Fan the warm slices over a bed of peppery wild rocket tossed in extra virgin olive oil and flaky sea salt.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo3; tab-stops: list 36.0pt;\"\u003eThe Finish: Drizzle generously with a thick, syrupy 12-year aged balsamic vinegar and top with wide shavings of Parmigiano-Reggiano. The peppery greens and sweet acid cut the Wagyu fat, while the parmesan amplifies the umami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e2. Wagyu Sirloin au Poivre (Cracked Peppercorn, Cognac \u0026amp; Cream)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eThe definitive French bistro preparation, where the rendered fat from the sirloin’s outer cap forms the foundation of the pan sauce.\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;\"\u003eThe Crust: Coarsely crush a mix of whole black peppercorns, green peppercorns, and allspice in a pestle and mortar. Press the sirloin firmly into the cracked pepper on both sides until evenly coated.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;\"\u003eThe Cook: Stand the steak upright on its outer fat cap in a medium-hot skillet to render and crisp the strip of fat, then lay flat and sear for 2–3 minutes per side. Remove to rest.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;\"\u003eThe Pan Sauce: Drain excess rendered fat, leaving about a tablespoon in the pan. Toss in a finely diced banana shallot, sauté until translucent, and deglaze with a generous splash of Cognac (stand back if cooking over gas). Flambé until reduced, pour in rich double cream and a ladle of concentrated beef stock, and simmer until it coats the back of a spoon. Pour over the rested steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e3. Miso-Butter Basted Sirloin with Pickled Shiitakes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eA nod to Japanese flavours that leans directly into the Wagyu lineage, balancing sweetness, salt, and earthiness.\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo5; tab-stops: list 36.0pt;\"\u003eThe Baste: Beat two tablespoons of unsalted butter with one tablespoon of white (shiro) miso and a splash of mirin until smooth.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo5; tab-stops: list 36.0pt;\"\u003eThe Sear: Sear the steak in a bone-dry, smoking skillet. During the final 90 seconds, drop in the miso butter. As it foams and caramelises against the hot iron, spoon it continuously over the meat to glaze it in a nutty, savoury crust.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo5; tab-stops: list 36.0pt;\"\u003eThe Garnish: Quick-pickle sliced shiitake mushrooms in equal parts warm rice wine vinegar, soy sauce, and a pinch of sugar. Serve the sliced sirloin topped with the pickled mushrooms and finely sliced spring onion greens to break through the buttery glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e4. Pan-Roasted Sirloin with Café de Paris Butter\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAn intensely herbed, spiced compound butter that melts into a luscious, complex sauce right on the cutting board.\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l5 level1 lfo6; tab-stops: list 36.0pt;\"\u003eThe Compound Butter: Soften butter and blend with anchovy paste, Dijon mustard, capers, fresh tarragon, dill, chives, curry powder, Worcestershire sauce, and a squeeze of fresh lemon juice. Roll into a log in baking parchment and chill firm.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l5 level1 lfo6; tab-stops: list 36.0pt;\"\u003eThe Cook: Season simply with flaky sea salt. Sear hard, basting lightly with beef dripping, and bring to a medium-rare rest.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l5 level1 lfo6; tab-stops: list 36.0pt;\"\u003eTo Serve: Slice a generous 1 cm round of Café de Paris butter and place it over the steak immediately as it comes out of the pan. As the steak rests, the butter slowly liquefies into a vibrant, multi-layered sauce pooling beneath each slice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eAvailable in the counter and online now while stocks last.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e","brand":"DT Waller and Sons","offers":[{"title":"220g","offer_id":59900861022592,"sku":null,"price":14.3,"currency_code":"GBP","in_stock":true},{"title":"280g","offer_id":59900861055360,"sku":null,"price":18.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/files\/SirloinSteakWagu_3.jpg?v=1789557262"},{"product_id":"sirloin-joint-of-wagyu-crossed-with-angus-beef","title":"Sirloin Joint of Wagyu Crossed with Angus Beef","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color tutor-markdown-rendering\" id=\"model-response-message-contentr_a8a7323530110046\" dir=\"ltr\"\u003e\n\u003cp\u003eWagyu-cross sirloin is the ideal canvas for high-heat searing: you get the firm, satisfying chew of traditional British sirloin backed by intense, buttery intramuscular marbling and that golden fat cap.\u003c\/p\u003e\n\u003cp\u003eHere are four distinct recipe concepts tailored to sirloin steaks, ranging from classic French indulgence to bright, sharp pairings that slice through the richness.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e1. Tagliata with Wild Rocket, Aged Balsamic \u0026amp; Shaved Parmigiano\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eA classic Italian presentation that showcases the beef's marbling while keeping the dish light and vibrant.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Cook:\u003c\/b\u003e Sear the sirloin over screaming-hot cast iron or charcoal for roughly 2 minutes per side to achieve a deep crust and a pink, medium-rare centre. Rest for 6–8 minutes on a warm board, then carve against the grain into 1 cm thick slices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Plate:\u003c\/b\u003e Fan the warm slices over a bed of peppery wild rocket tossed in extra virgin olive oil and flaky sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Finish:\u003c\/b\u003e Drizzle generously with a thick, syrupy 12-year aged balsamic vinegar and top with wide shavings of Parmigiano-Reggiano. The peppery greens and sweet acid cut the Wagyu fat, while the parmesan amplifies the umami.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e2. Wagyu Sirloin au Poivre (Cracked Peppercorn, Cognac \u0026amp; Cream)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe definitive French bistro preparation, where the rendered fat from the sirloin’s outer cap forms the foundation of the pan sauce.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Crust:\u003c\/b\u003e Coarsely crush a mix of whole black peppercorns, green peppercorns, and allspice in a pestle and mortar. Press the sirloin firmly into the cracked pepper on both sides until evenly coated.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Cook:\u003c\/b\u003e Stand the steak upright on its outer fat cap in a medium-hot skillet to render and crisp the strip of fat, then lay flat and sear for 2–3 minutes per side. Remove to rest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Pan Sauce:\u003c\/b\u003e Drain excess rendered fat, leaving about a tablespoon in the pan. Toss in a finely diced banana shallot, sauté until translucent, and deglaze with a generous splash of Cognac (stand back if cooking over gas). Flambé until reduced, pour in rich double cream and a ladle of concentrated beef stock, and simmer until it coats the back of a spoon. Pour over the rested steak.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e3. Miso-Butter Basted Sirloin with Pickled Shiitakes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eA nod to Japanese flavours that leans directly into the Wagyu lineage, balancing sweetness, salt, and earthiness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Baste:\u003c\/b\u003e Beat two tablespoons of unsalted butter with one tablespoon of white (shiro) miso and a splash of mirin until smooth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Sear:\u003c\/b\u003e Sear the steak in a bone-dry, smoking skillet. During the final 90 seconds, drop in the miso butter. As it foams and caramelises against the hot iron, spoon it continuously over the meat to glaze it in a nutty, savoury crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Garnish:\u003c\/b\u003e Quick-pickle sliced shiitake mushrooms in equal parts warm rice wine vinegar, soy sauce, and a pinch of sugar. Serve the sliced sirloin topped with the pickled mushrooms and finely sliced spring onion greens to break through the buttery glaze.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e4. Pan-Roasted Sirloin with Café de Paris Butter\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAn intensely herbed, spiced compound butter that melts into a luscious, complex sauce right on the cutting board.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Compound Butter:\u003c\/b\u003e Soften butter and blend with anchovy paste, Dijon mustard, capers, fresh tarragon, dill, chives, curry powder, Worcestershire sauce, and a squeeze of fresh lemon juice. Roll into a log in baking parchment and chill firm.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Cook:\u003c\/b\u003e Season simply with flaky sea salt. Sear hard, basting lightly with beef dripping, and bring to a medium-rare rest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTo Serve:\u003c\/b\u003e Slice a generous 1 cm round of Café de Paris butter and place it over the steak immediately as it comes out of the pan. As the steak rests, the butter slowly liquefies into a vibrant, multi-layered sauce pooling beneath each slice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c!----\u003e\u003c\/elicitations\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\n\u003c\/div\u003e","brand":"DT Waller and Sons","offers":[{"title":"1kg","offer_id":59900995338624,"sku":null,"price":54.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/files\/SirloinJointWagu_1.jpg?v=1789558134"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0867\/2726\/collections\/Fillet_Wagu_1.jpg?v=1789559834","url":"https:\/\/wallersbutchers.co.uk\/collections\/wagyu-beef.oembed","provider":"DT Waller and Sons","version":"1.0","type":"link"}