Purdon Wagyu Beef

A Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Wagyu is an old breed of beef cattle originating in Japan. Pronounced 'wag-you' it literally means Japanese cow. Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more flavoursome eating experience.

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Wagyu Boneless Brisket

Description

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

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Wagyu Fillet

Description

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

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Wagyu Skirt Steak

Description

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.

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Wagyu Silverside

Description

Silverside is a term used in the UK, Ireland, South Africa, Australia and New Zealand for a cut of beef from the hindquarter of cattle, just above the leg cut. Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roasting joint.

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Wagyu Body Fat

(Frozen)

Description

The body uses fat as a fuel source, and fat is the major storage form of energy in the body, too much fat or too much of the wrong type of fat can be unhealthy. Some examples of foods that contain fats are butter, oil, nuts, meat, fish, and some dairy products.

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Wagyu Burgers

(Frozen)

Description

The meat is compacted and shaped, cooked, and served. Patties can be eaten with a knife and a fork in dishes like Salisbury steak, but are typically served in a sort of sandwich called a "burger", or a hamburger if the patty is made from ground beef. Sometimes burgers are breaded.

Available in 200g | 180g | 150g

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Broth - Original

(Frozen)

Description

Freshly made, slow cooked Wagyu bone broth for boosted immunity and general wellness. Use as a daily supplement for extra collagen, flavour and nutrition.

Wagyu Ribeye

Description

Rib eye steak. The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.

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Wagyu T-bone

Description

Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.

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Wagyu Flank Steak

Description

In the culinary arts, flank steak refers to a steak that has been cut from the beef flank primal cut. Though it's extremely flavorful, flank steak is one of the tougher cuts of beef. It can be prepared a couple of different ways. Flank steak can be identified by the characteristic grain of the meat.

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Wagyu Topside

Description

The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well used muscle, it's extremely lean with a lot of connective tissue. Topside roast can also be diced and cooked low and slow in a casserole or braise.

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Wagyu Chuck

Description

A chuck is a specialized type of clamp used to hold an object with radial symmetry, especially a cylinder. In drills and mills it holds the rotating tool whereas in lathes it holds the rotating workpiece. On a lathe the chuck is mounted on the spindle which rotates within the headstock.

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Wagyu Bone Marrow

(Frozen)

Description

Bone marrow: The soft blood-forming tissue that fills the cavities of bones and contains fat and immature and mature blood cells, including white blood cells, red blood cells, and platelets.

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Broth - Roasted Red Pepper & Tomato

(Frozen)

Description

Freshly made, slow cooked Wagyu bone broth with roasted red pepper and tomato for boosted immunity and general wellness. Use as a daily supplement for extra collagen, flavour and nutrition.

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Grassfed Burgers

Description

The sirloin is actually divided into several types of steak. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump.

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Wagyu Rump

Description

A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. There are two pieces of rump beef per carcase. A very full-flavoured piece of meat that is excellent and versatile when roasted, braised or casseroled, stir fried or pan fried.

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Wagyu Mince
(Frozen)

Description

Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Mincedfood is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case of meat by a specialised meat grinder.

Available in 2kgs

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Wagyu Short Rib

(Frozen)

Description

Short ribs are a cut of beef taken from the brisket, 

chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

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Wagyu Trimmings

(Frozen)

Description

Beef trimmings are pieces of meat remaining after steaks, roasts, and other cuts are removed. Beef trimmings are very often used to make ground beef.

Available in 5kg packs

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Wagyu Stock Bones

(Frozen)

Description

Bone broth is made from animal bones and connective tissue — typically cattle, chicken, or fish — that have been boiled into a broth and slow simmered for 20+ with herbs, vegetables, and spices.

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