Made from cuts of marbled Wagyu forequarter beef that has been aged for a minimum of 10 days. The Wagyu beef cattle are pastured on a farm in North Yorkshire where they have the benefit of lush grass fields and are able to mature and put on weight naturally to add a great depth of flavour to the meat.
The extra fat from the Wagyu along with the ageing of the meat results in a beefy flavour.
£27.20
The ultimate burger experience with our 6oz Wagyu Beef Burgers are made from the finest Wagyu beef sourced from North Yorkshire farms. These burgers are the epitome of luxury, boasting a rich, buttery flavour that only Wagyu can deliver. Each patty is carefully blended from prime cuts of chuck, brisket, and short rib, ensuring a perfect balance of tenderness and juiciness in every bite.
Our Wagyu burgers are thick, succulent, and packed with flavour, making them ideal for those who appreciate the finer things in life. Whether grilled, pan-fried, or cooked to perfection on a barbecue, these burgers promise to elevate your meal to gourmet status. Treat yourself to a burger that’s not just a meal, but an experience.
Please note that nothing is added to these burgers apart from the Wagyu Beef.
MAURICE (verified owner) –
Amanda Palmer (verified owner) –
These are so so good!
Raymond (verified owner) –
David Roberts (verified owner) –
Linford Nicholson (verified owner) –
The best feedback we’ve ever had
David Madders (verified owner) –
Lovely burgers, but are in desperate need of a bit of onion seasoning or something of that nature
Nicholas Dowdeswell (verified owner) –
Bill Horne (verified owner) –
Fantastic burger, well worth the extra price. One of our favourites. Just a shame a quality incident with another product ended our use of Grid Iron
maz philpott (verified owner) –
Tony Vince (verified owner) –
Nicola Goldsmith (verified owner) –
Tasty abs very meaty. Prefer these as smashed burgers as that fat lends itself to a beautiful Maillard reaction.
Simon Grant (verified owner) –
Peter (verified owner) –
I had high hopes for these burgers but after several tries i can’t seem to get a juicy burger. I have tried smoking, grilling high and fast, low and slow and everything in-between. If you cook to the recommended temperature, it’s dry and chewy. If you take a chance and cook to much lower i.e. just char the outsides it may retain some moisture. I BBQ at least twice a week throughout the year but these unfortunately are off the menu. On a plus side the jumbo sausages and ribeye steaks/ Joints are some of the best I’ve had.
Danny Denham (verified owner) –
Probably the best burgers I ever had. Had them slightly pink which was unusual for me in a burger Fully recommended
Bill Horne (verified owner) –
First time trying these burgers. Many will think they’re expensive, but I can assure you they’re worth every penny! Never going back to ‘normal’ burgers! Superb.