UPDATE: New boxes of 100% Fullblood Wagyu now available. This Pure Breed has the most marbling possible and therefore the best flavour. Sign up to our Wagyu emails here.
The team at Copas Traditional Turkeys is excited to introduce you to a range of selection boxes from Norfolk Wagyu.
Norfolk Wagyu Beef was started by Sam Frost, a third-generation farmer. After trying Wagyu in a restaurant, the experience was never forgotten and the idea came to start a Wagyu herd in Norfolk. The quality of the beef is the driving force behind what they do and their aim is to produce high welfare and sustainable wagyu beef.
In order to make the most of each cow, we are offering selection boxes that contain a combination of cuts. Simply choose the box that you would like and Norfolk Wagyu will despatch to your door.
All meat is despatched frozen and can either be defrosted for immediate use , or re-frozen on delivery.
Our first collaboration is now ready and the meat comes from a 50% Crossbred Wagyu Cow with superb marbling. Each box contains a selection of the following Wagyu cuts and orders will be sent out weekly for Thursday delivery.
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Steaks
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Roasting Joints
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Others
Fillet: Still regarded as the king of all steaks, fillet comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. It also contains very little fat, which means there’s no need to cook fillet for a long time to break down any collagen.
Sirloin: Sirloin comes from between the fillet and the rib. It should be cooked in a similar way to rib-eye, allowing the fat to melt into the meat.
Rib-Eye: Cut from just above the ribs, rib-eye exceptionally tender. The ‘eye’ of fat in the centre needs to be rendered down during cooking. It’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.
Denver: Cut from the centre of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill. Also known as Chuck Under Blade Steak.
Skirt: Skirt can be found by the lower belly and ribs. It is full of flavour but needs careful cooking. It either needs to be cooked very quickly in a pan or very slowly in liquid. When served on their own skirt steaks should be sliced against the grain and cooked over as high a heat as possible.
Rump: Cut from the backside of the cow, the rump is a muscle that’s used quite a bit during the animal’s life, which means it’s tougher than other ‘prime’ steaks. However, it is still tender enough to be fried quickly and served rare (if desired).
Tri-Tip: The tri-tip is a triangular cut of beef from the tip of the cow’s sirloin. It is a thick, rich, flavourful steak, popular for barbecue grilling and oven roasting.
Flat Iron: Cut from the featherblade muscle, next to the shoulder blade, flat iron steaks are produced by carefully cutting horizontally through the middle of the featherblade and removing a thin layer of silver gristle.
Brisket: Beef brisket comes from the chest area between the shoulders of the cow It has a large amount of fat which adds bags of flavour to the meat. It needs to be slow-cooked to render it all down.
Topside: Topside comes from the inner thigh of the cow. It is a roasting joint and, becuase of its low fat content, can be served rare whilst remaining nice and tender. Perfect for Sunday dinner when you haven’t got time to spend all day in the kitchen.
Silverside: Just above the leg is the silverside. It is often used to make salt beef or corned beef, roasted as a whole joint in the oven or sliced into minute steaks. If roasting whole, silverside should be regularly basted or partly-submerged in liquid to prevent it drying out
Burgers: Each pack contains 4 x 170g (6oz) Wagyu burgers .
Mince: 500g of minced Wagyu, perfect for chilli, bolognese or making your own burgers.
Diced: Perfect for casseroles, curries and stews, each pack contains 500g of diced Wagyu beef.
Short Ribs: Taken from the flank of the cow, short ribs are perfect when marinated and either slow-cooked or barbecued.
