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

• Ribeye: A marble-rich showstopper. Packed with intramuscular fat that bastes the steak from the inside out as it sears.

·        The 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.

       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

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.

Two Simple Recipe Ideas

• Seared Sirloin with Chimichurri: 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.
• Pan-Seared Rump with Bone Marrow & Shallot Butter: 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.

Available in the counter and online now while stocks last.