For over three decades, MEAT ME AT HOME has supplied exceptional meats to many of the UK’s most respected chefs, restaurants and butchers, earning a reputation built on quality, trust and expertise.
As Wagyu specialists since 2008, we have worked directly with leading producers across the world to source outstanding beef. Since launching MEAT ME AT HOME in 2018, this same restaurant-grade Wagyu is now available to home cooks. The finest cuts are expertly prepared by our in-house butchery team, trained by the very producers who raise this remarkable beef.
With Wagyu now produced across multiple regions and graded to varying levels of marbling and quality, understanding what defines truly premium Wagyu will help you choose the perfect cut for your table.
What Makes Wagyu Beef So Special?
Wagyu cattle are prized for their rare genetic ability to develop exceptional intramuscular fat, known as marbling. Unlike external fat, this fine web of fat melts gently during cooking, creating Wagyu’s signature of extraordinary tenderness, buttery, almost silky texture and deep umami richness. Final quality depends on lineage, feed, animal welfare, farming practices and producer expertise making careful sourcing essential for consistency and excellence.
Understanding Wagyu Grading
Japan’s grading system is regarded as the global gold standard and is used as a benchmark for premium Wagyu worldwide.
Japanese Wagyu grading combines three elements:
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Yield Grade (A–C)
Measures how much usable meat the carcass provides.
Grade A represents the highest yield. -
Quality Grade (1–5+)
Assesses fat colour, meat colour, texture and firmness. -
BMS (1–12)
Determines marbling intensity.
Our Japanese Wagyu is clearly graded to help customers choose with confidence:
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A3 Wagyu
Elegant marbling with excellent tenderness and balance. Ideal for those new to Japanese Wagyu. -
A4 Wagyu
Richly marbled with a luxurious mouthfeel and pronounced umami flavour. -
A5 Wagyu
Exceptionally marbled, intensely tender and indulgent. The pinnacle of Wagyu quality. -
A5+ Wagyu
Ultra-rare, featuring the highest marbling scores (BMS 10–12). Supremely rich, delicate and refined.
Top-tier Wagyu such as A4, A5 and A5+ sits at the very highest level of global beef quality.
Wagyu Origins
MEAT ME AT HOME curates Wagyu from four key origins, each offering a distinct flavour profile and eating experience.
Japanese Wagyu (A3–A5+)
The ultimate expression of Wagyu. Intensely marbled, incredibly tender and renowned for its refined, silky richness.
Australian Wagyu
Combines impressive marbling with a slightly firmer bite. Butter-rich flavour with excellent performance over high heat.
Chilean Wagyu
An emerging premium origin known for balance and elegance. Clean flavour, refined marbling and excellent consistency.
British Wagyu
Our Freedown Hills British Wagyu is reared on the edge of the Yorkshire Wolds using a carefully considered, welfare-led farming approach. Raised with a unique olive-enriched diet, it delivers refined marbling, exceptional tenderness and a rich, distinctive flavour that blends British depth with classic Wagyu richness.
Choosing the Right Wagyu Cut
When selecting Wagyu, consider:
✔ Origin – each region delivers a unique flavour style
✔ Grade & BMS – determines richness and tenderness
✔ Cooking method – searing, grilling or slow cooking
✔ Marbling preference – from refined to ultra-indulgent
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Ribeye & Striploin: Classic cuts with indulgent marbling
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Fillet Tails & Bavette: Elegant richness without excess fat
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Short Ribs & Cheeks: Perfect for slow cooking and deep flavour
Our team is always available to help you choose the ideal cut for your cooking plans.
Why Expert Wagyu Sourcing Matters
Our long-standing relationships with Wagyu producers worldwide ensure access to premium, traceable and consistent quality. This trusted approach is why many of the UK’s top chefs and Michelin-recognised restaurants rely on the same Wagyu we deliver to home kitchens.
World-class Wagyu. Expertly sourced. Chef-approved.
