Elevate Your Easter with Wyndford Wagyu’s Roasting Joints

As Easter approaches, the season of renewal and celebration presents the perfect opportunity to embrace new traditions. This year, why not make melt-in-your-mouth Wagyu beef the focal point of your Easter feast? Wyndford Wagyu offers a modern option for a traditional holiday, with wagyu roasting joints that promise to elevate your dining experience from the comfort of home.

Brisket Wagyu Roast: The Unrivalled Hero

Brisket stands as the true unsung hero of beef, boasting an unrivalled combination of tenderness and abundant flavours when cooked correctly. Regarded as the king of barbecue joints, brisket holds limitless potential to create a culinary delight. When cooked low and slow, it transforms into an outstanding roasted joint, delivering an unparalleled taste sensation that will leave your guests craving more. Experience a tender wagyu brisket at home this Easter.

Silverside Wagyu Roast: The Queen of the Roasting World

Silverside takes its place as the queen of the roasting world, a large, lean, boneless cut of meat situated on the outside of the rear leg. Comprising five different muscles, this impeccable cut of beef offers an irresistibly strong and tasty beef flavour. A popular choice for family roasts or dinner parties, silverside ensures a memorable dining experience that will impress even the most discerning palates.

Wyndford Wagyu Silverside Roast

Topside Wagyu Roast: Lean and Succulent

The Topside, a large lean joint of meat cut from the hindquarter of the animal, strikes a balance between tenderness and succulence. Left with a generous layer of fat covering over the top of the joint, it naturally bastes the meat while cooking, resulting in a tender and succulent roasting joint perfect for sharing with family and friends.

Rump Cap Picanha Wagyu Roast: The Crowning Jewel of Cuts

Taken from the top of the rump, this exquisite roast is also known as rump cover, culotte steak, or sirloin cap. With its exceptional marbling and rich flavour, it promises to be the crowning jewel of your Easter feast, offering a luxurious and unforgettable dining experience.

Blade Eye Wagyu Roast: Full of Flavour

The Blade Eye, sourced from the chuck primal located between the neck and the forerib, is ideal for braising or slow cooking. This flavoursome joint boasts extra marbling that enhances its rich taste and delivers extra succulence throughout the cut, setting it apart from other breeds of cattle. Prepare to indulge in a Wagyu roast experience like no other.

Leg of Mutton Wagyu Roast: A Show-stopping Centrepiece

The Leg of Mutton joint, also known as LMC, is a cut from the shoulder that bears resemblance to a leg of lamb when trimmed and tied. When cooked low and slow, it transforms into a delicious joint that promises to delight the taste buds with its tender and intensely flavoured meat.

To get the very best out of your wagyu, always enjoy it pink so you experience the flavours that come from the marbling. If wagyu is over-cooked, and the marbling is cooked away, although still delicious it will lose its unique wagyu characteristic. 

This Easter, let Wyndford Wagyu’s roasting joints take centre stage on your dinner table. With their exceptional quality, rich flavours, and succulent textures, these cuts of Wagyu beef offer a modern and luxurious twist on traditional holiday dining. Elevate your Easter feast with Wyndford Wagyu and create unforgettable memories with your loved ones. 


< Back to all Articles