Wagyu cattle are renowned the world over for their fantastic marbling which gives the beef its unique tenderness, juiciness and unrivalled eating quality! Thanks to these attributes, Wagyu lends itself to greater ‘steakability’ - in other words extracting the maximum amount of high-value cuts - and NOT confined to the ‘traditional’ fillet, ribeye, rump and sirloin steaks. These include trending cuts like flat iron (onglet), Denver, picanha, bavette and so on. Wagyu is also extremely versatile in terms of complementary products such as burgers, mince, meatballs and pies enabling the producer or retailer to maximise the value of the whole animal. Wagyu is central to the ‘premiumisation of beef’ movement thanks to the ‘Eat Less But Best’ trend and the rise of dine-at-home meals where consumers trade up and treat themselves to something special. British Wagyu has also benefited from the move away (by increasingly health-conscious consumers) from UPFs (ultra-processed foods) and HFSS (high in fat sugar and salt) foods towards nutrient-dense protein and in particular Wagyu beef.

To take advantage of many of the above scenarios, in 2025 the British Wagyu Association began working in partnership with the World Wagyu Council, of which it is a founder member, to take an active part in its newly-formed Culinary Committee. The first step is establishing an international Cutting Guide, using the Japanese Cutting Guide as a starting point, to identify different cuts with the aim of optimising the value of a beef carcase. Participants will be drawn from butchers, processors, food writers and retailers. The second step is to prepare a number of recipes, working with chefs, to come up with a number of meal ideas and recommendations for the consumer. Participants will include chefs, bbq enthusiasts and the food service sector. Look out for updates as we move this project forward! Please get in touch with BWA Co Sec Richard Saunders info@britishwagyu.co.uk if you would like to find out more.