{"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","url":"https:\/\/wallersbutchers.co.uk\/products\/sirloin-of-wagyu-crossed-with-angus-beef","provider":"DT Waller and Sons","version":"1.0","type":"link"}