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SKU WG_B153_000
£22.99 In stock
Delivered chilled across mainland Britain. Orders placed before midday are despatched the same working day.
Originally reared in Japan, Wagyu Beef is now expertly farmed in dedicated herds across the world from Wales to Australia. So how can we at Westin Gourmet supply you the customer with affordable Wagyu? A neat trick! The Super Rich get hung up on certain cuts at certain times, whereas we like to be flexible and take the cuts they don’t always want. So whilst a Wagyu Sirloin might fetch crazy prices we’ll offer Rump or Ribeye (just as good if not better in taste and quality) at something sensible.
We bring you these great tasting Australian Wagyu Rump Steaks in a convenient pack of two, with a great unbeatable price! You won't see this kind of value in any supermarket, then again you wouldn't find these in any supermarket!
| Option | SKU | Price | Stock |
|---|---|---|---|
| 10 x 6-7oz Wagyu Rump Steaks 1.7kg | WG_B153_X05 |
£114.99 | Unavailable |
| 2 x 6-7oz Wagyu Rump Steaks 340g | WG_B153_X01 |
£22.99 | Unavailable |
| 4 x 6-7oz Wagyu Rump Steaks 680g | WG_B153_X02 |
£45.99 | Unavailable |
| 8 x 6-7oz Wagyu Rump Steaks 1.36kg | WG_B153_X04 |
£91.99 | Unavailable |
Net weight is approximately 369g, which serves around 2 on a standard 220g portion. Weights are minimums, so parcels are often a little heavier.
We use farm-assured British and Irish beef, fully traceable to the farm it came from. It is matured on the bone or in vacuum before butchery, and every cut is prepared on the morning your parcel leaves us.
Keep refrigerated between 0°C and 4°C and use within three days of delivery. To keep it longer, freeze at -18°C in the original packaging, where it holds its quality for up to six months. Defrost overnight in the fridge rather than at room temperature.
We deliver across mainland Britain in insulated boxes with gel packs and a recyclable wool liner, so the cold chain holds from our cutting room to your door. Orders placed before midday are despatched the same working day.
