Diced Wagyu Steak


Diced meat is produced from a combination from various cuts. It is extremely versatile and will enhance even the most simple of dishes with its intense flavour. Diced beef can be used to make home made succulent kebab skewers, lavish noodle dishes and much much more including aromatic curries and tasty homemade pies.

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UK mainland orders placed before 11am will be despatched the same day, unless the order is placed after 11am on Friday, these orders will be despatched the following Monday. We are passionate about our Premium Fullblood Wagyu, how it is raised, finished, aged and prepared, therefore its arrival with you is extremely important to us. Products will be shipped frozen.

For Use By, see back of pack. Keep refrigerated 0°C to +5°C. Once opened use immediately. This product is frozen and not suitable for refreezing. Defrost thoroughly before use. Once defrosted keep refrigerated and eat within date mark shown.


Diced meat is a combination from various cuts. It comes from the short loin and sirloin through the mid-section of the animal. The cuts include the flank, leg, chuck and skirt which is recommended being slow cooked to reach its full potential. This flavoursome piece of meat tends to be more of a lean product, but with an intense beefy flavour. Diced beef can be used alongside stronger, complimentary flavours as it is used to produce many dishes from a variety of cultures and countries. This is a truly versatile and exciting product.


Oven cook – From Chilled.
Remove packaging and preheat oven. Heat 1 tsp of oil in a frying pan over a high heat. Season meat and brown in frying pan. Place in a casserole dish. Add diced vegetables to the frying pan and soften. Place into the casserole dish on top of beef. Add approximately 500ml stock or sauce and seasoning. Cover with foil and place in the oven. Cook for 3-4 hour.
140°C, Fan 120°C, Gas 2, 3-4 hour. Do not reheat.

Additional information

Weight N/A
Marble Score

9, 8, 7


500g, 1000g


(Typical values per 100g)




20.8g, of which saturates 7.7g


0.3g of which sugars <0.1g







Only the highest standards for rearing the finest Full-Blood Wagyu cattle.

Wyndford Wagyu is located in a beautiful corner of Shropshire. Here we lovingly raise our Wagyu cattle in a calm and peaceful environment. Our focus on animal health and welfare has developed comfortable and social environments where our animals can freely express their natural behaviour. Grown on luscious green pastures, our cattle also have 24 hours access to starch-rich background feed. This promotes the animal to lay down additional fat cells within the muscle.

Here at Wyndford Wagyu, we specialise in Full-Blood Wagyu Beef. This is where both parents are 100% Wagyu and are traced all they way back to Japanese origin. All our animals are registered with the Australian Wagyu Association where they are DNA Parentage checked. This provides full genetic traceability and awards prized Full-Blood Status.

Full-Blood Wagyu is superior in its eating qualities to all other breeds of cattle – including F1 Wagyu beef. The intramuscular fat breaks down upon cooking producing extremely tender and flavoursome meat.

Jess and Rob on the farm
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