Our Beef

We aim to deliver only the finest quality meats to our customers.

Japanese
Wagyu

The cream of the crop and the rarest and one of the most exclusive beef in the world. Our Japanese A5 Wagyu is bred in Kumamoto which is based Kyushu, a southern island in Japan. The cattle freely graze in the vast pastures near Mount Aso (an active volcano). It offers an exotic stop-over for the gourmand seeing to the taste the best in Japan and the world.

Kumamoto cattle produce beautifully marbled and buttery beef with luxurious, creamy intra-muscular fat. A superior breed of cattle and one of the most exclusive and rarest in the world where the cattle herd is limited to a population of 60,000. This Wagyu is truly unique and offers a premium culinary experience not to be missed.

2GR Full Blood Wagyu

Raised on lush pristine pastures at farms in the Mudgee and Central West Slopes regions in New South Wales by the Rinehart Family, 2GR cattle are produced using the finest Wagyu genetics in the world. In fact, this Wagyu has a 100% full blood Japanese bloodline/DNA and is considered one of the most exclusive types of Wagyu in the world. It is strictly controlled and monitored in order to maintain the high quality and integrity and is limited in production which also makes it rare to get hold of and ensures quality and prestige. The farm uses techniques and methods from the best Japanese Wagyu farms. The entire end-to-end production process is managed and operated within the Rinehart Family. This is the best of the best full blood Wagyu to come out of Australia.

Cattle are cared for and looked after using traditional Japanese methods. This Wagyu is free from hormones, steroids and antibiotics. It is 100% naturally grain-fed over a 400 day period. The result? A spectacular intra-muscular marbling results in a melt in your mouth, rich, buttery taste and texture usually only found within the highest grades of Japanese Wagyu. This spectacular type of Wagyu is a must try as words simply cannot describe how good it is. We consider it a pure culinary art. This is a firm Meat Chop favourite and used by top steak restaurants around London and the rest of the world.

Australian Wagyu

Our Australian Wagyu is derived from cattle herd that was founded on champion Wagyu bulls and cows that came to Australia from Japan more than two decades ago. The farm has carefully built on foundational Wagyu bloodlines to produce the most highly credentialed cattle to ever leave Japan.

The Wagyu is uniquely Australian, born wild and roaming across huge expanses of native Australian grasses before being finished on quality cereal grains to achieve that rich & buttery marbling that is normally associated with Wagyu beef. It is this blend of feed and breeding that gives this Australian Wagyu its signature taste and unique mix of marbling and lean. The grass and grain work together to deliver intense marbling, complexity and depth of flavour. The farm brings together expertise, craft and scale to create a singular eating experience every time and their people have a collective obsession with crafting the finest Wagyu in the world, from their home to your plate.

Chilean
Wagyu

Our Chilean Wagyu is pure excellence and excels any other beef produced in Chile. It is a luxurious beef produced by cattle naturally and carefully raised on the beautiful pastures of Southern Chile where natural conditions within idyllic countryside favour the raising of beef cattle on pasture. The farm uses Japanese Wagyu genetics such as Fukutsuru 068, Hirashigetayasu and Michifuku, but a more extensive farming technique. They are located in the Los Angeles, VIII region of Chile The natural environment on the beautiful pastures of Chile allow the Wagyu cattle to grow in the most perfect conditions similar to those found in Japan

This Wagyu is free from hormones, steroids and antibiotics. It is 100% naturally grain-fed over a 400-450 day period. It is a Meat Chop firm favourite as it has a fine balance of unparalleled flavour, texture and tenderness leaving that well-known and desired buttery taste in your mouth that is normally associated with Wagyu beef.

USDA

The USDA grades (Select, Choice and Prime) are how beef is graded in the USA based on quality. The USDA we have on offer comes from the finest hand selected Black Angus Cattle. We generally only stock Prime grade which accounts for less than 2% of beef production in the US.

It is produced from young, well-fed and well exercised cattle. It has abundant and exquisite marbling resulting in an incredible flavour and juicy texture. It is generally sold in hotels and restaurants. The beef grading is validated by highly skilled professional graders who ensure it is of the highest standard. Simply put, it is the best beef available in the US and a must try for all steak connoisseurs.

UK
Dry Aged

Dry aging is a process where large cuts of beef are aged for weeks and sometimes months before being trimmed into steaks. Moisture is pulled out of the natural enzymes in the beef and breaks the muscles down over time resulting in a more tender steak. It also enhances the flavour of the beef as the moisture lost through the dry aging process concentrates the flavour

Our 28 day+ dry aging process produces an incredible and deep beefy flavour whilst producing melt in the mouth tenderness. All the cattle are traditional UK breeds, from the well known Aberdeen Angus to the more exclusive breeds such as Dexter, Longhorn or Shorthorn. All our UK beef is 100% grass-fed whilst still producing a high level of marbling.