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

Something 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.

This drop is strictly limited, entirely prime steak cuts, and dry-aged to perfection. Once it’s gone, it’s gone.

The Cut

• Rump: Bold, mineral, and intensely beefy. With Wagyu genetics running through it, this often-overlooked cut rivals the finest sirloin in texture.
  

·        Need a different size, please pop in store, or put it in the notes and we will prepare it for you @ £38.50 / kg

How to Cook It (The Cast-Iron Sear)

Because of the low melting point of Wagyu fat, treat these steaks with high heat, minimal oil, and gentle resting:

1. Prep: 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.
2. Sear: 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.
3. Cook: 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.
4. Rest: 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.

Simple Recipe Ideas

• Japanese-Style Wagyu Rump Tataki with Ponzu & Crispy Garlic

  Takes advantage of the lower melting temperature of Wagyu fat for a silky, cool-to-warm finish.

  • The Method: 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.

  • The Finish: Slice paper-thin. Plate with finely sliced spring onions, grated daikon or ginger, crisp fried garlic chips, and a pool of citrusy soy ponzu.

  Chargrilled Rump & Charred Spring Onion Sandwiches with Salsa Verde

  A high-end steak sandwich where the rump’s bold texture holds up against crusty bread.

  • The Method: 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.

  • The Finish: 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.

  Pan-Roasted Rump Medallions with Salsa Macha & Pickled Red Onions

  The rich, nutty marbling of Wagyu-cross rump handles toasted dried chilis and smoky heat exceptionally well.

  • The Method: Cut the rump into neat, thick medallions. Pan-sear in a skillet until crisp-crusted and pink inside.

  • The Finish: 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.

Available over the counter and here online now, while stocks last.