If you want to serve the world’s best beef, here it is. A whole fillet of Wagyu (Kobe) beef, grass-fed on the Welsh hills and then dry aged by our Rick Stein ‘Food Heroes’ Jeannie and Rachel at Alternative Meats—and for you, a saving of more than £130, making this a great time to try the world’s finest fillet.
The Welsh Wagyu which Jeannie and Rachel supplies to us and many of the the Michelin Star chefs of Britain, are already a favourite with Members—and this is the first time we have managed to secure a full fillet. This is of course the supreme joint, bursting with flavour, fork tender, and mouthwateringly juicy. It will give a gourmet dinner or lunch for up to 20 guests—who will credit you with providing their best ever roast! This will be an Easter meal to remember!
This fine fillet is from Ifor Humphreys, who famously raises his Japanese Wagyu cattle on grass on the family farm in Montgomeryshire. Following the regime practiced in Japan (which produces the famous Kobe Beef) but with a Welsh twist to the tale, Ifor feeds his cattle four pints of beer a day from the local Monty’s Brewery, accompanied by an occasional massage.
This is a great story—and it produces great beef with that wonderful fat marbling which creates the succulent, melt-in-the-mouth texture and the rich and delicious flavour. It is a taste sensation all its own—beneficial for health and as different from ‘normal’ beef, even Aberdeen Angus et al—as foie gras is from liver. And because Ifor grazes his cattle on grass, our Club tasting panel finds that it has an even deeper flavour than other Wagyu. It is dry aged for a minimum of 15 days—no need for more as it is flavour-silled and butter-soft already! If you want to make the right impact with your guests, this is the roast beef joint to serve!
Dry aged Welsh Wagyu Whole Fillet, 2.5kg. RRP £330. CCUK £197. 2.5kg joint