2kg Welsh Wagyu Beef Topside Roasting Joint

A tradtional British favourite but elevated due to the deep flavour that make Welsh Wagyu Beef so special.  Due to the wonderful marbling of these cattle, we have found that the roasting joints are beautifully tender and succulent, requiring little preparation, cooking times are less than for traditional beef. Just remember to cook from room temperature and to rest for 10 – 15 mins after removing from the oven. Grazing on the hills of Montgomeryshire, Ifor’s Wagyu Cattle is the happiest, most relaxed we have ever seen. Now whether this is down to having a pint or two of Monty’s Beer from the local brewery every day …. or whether it is the little daily massage that Ifor gives them … or just the fact that they are well loved and cared for in a very beautiful part of Wales – who can tell?!! The fact remains that they produce some of the tastiest, most delicious beef that we have EVER experienced, and now you can too Dry aged for a minimum of 21 days.   Our Weekly Market Wagyu Beef is butchered by Rachel Godwin at Alternative Meats who is mainly supplied Welsh Wagyu by Ifor Humphries in Montmouthshire. Rachel says, "Wagyu has become famous for the intense marbling present in the beef, which refers to the fine white layers of fat that run through lean beef and which intensify flavour and tenderness. Over the years, our Wagyu has caught the attention of many high-profile restaurants and chefs, because of its outstanding quality." *Please note some Wagyu products will arrive frozen and can be used or put straight in the freezer. ** Please note that due to the limited availability of this producf there may be a delay in your order but we will let you know as soon as possible if this is the case.