Up for grabs is this mouth wateringly outrageous JAPANESE A5 WAGYU SIRLOIN STEAK AND MIYABI KNIFE BUNDLE, consisting of everything you need to enjoy one of the worlds most luxurious foods … one of you lucky rev heads will win all this for just £4.97

Only 299 total tickets available.

A5 Wagyu denotes the top grade of all Wagyu Beef produced in Japan, often hailed as ‘THE BEST BEEF IN THE WORLD, a label attained due to its melt-in-the-mouth texture and exceptional umami flavour. 

This bundle not only contains some of the Best Beef in the world but also one of Japans finest Knives, The MIYABI 5000 MCD 20CM GYUTOH KNIFE is truly a knife for a lifetime and will always be gentle reminder of this fantastic Prize. Cherish the moment forever.

Free Nationwide delivery

Cooking equipment sourced from a major retailer

Japanese A5 Wagyu supplied through Fine and wild

Good Luck!

• DELIVERED TO YOUR DOOR
• WINNER TO SELECT DELIVERY DATE
• FULL INSTRUCTION DETAILS OF STORAGE, CUTTING AND COOKING EMAILED TO THE WINNER 

FULL DETAILS OF WHAT THE WINNER WILL RECEIVE:

• 1 x 1KG FRESH JAPANESE A5 WAGYU SIRLOIN STEAK
• 1 x MIYABI 5000 MCD 20CM GYUTOH KNIFE
• 1x 285G JAR JAPANESE A5 WAGYU FAT 
• 1 x MIYABI HINOKI WOODEN CUTTING BOARD 35X20CM
• 1 x EMBA 12″ CAST IRON SKILLET

ABOUT JAPANESE A5 WAGYU BEEF

GRADE – JAPANESE A5 WAGYU SIRLOIN – BMS – 8-12 (EXCEPTIONAL) 

A5 Wagyu denotes the top grade of all Wagyu beef produced in Japan, often hailed as ‘THE BEST BEEF IN THE WORLD, a label attained due to its melt-in-the-mouth texture and exceptional umami flavour.  

Raised by hand respectfully and devotedly in the pristine mountainous and forest-rich lands of Japan.  Their stress-free, nurturing, and nutrient-packed diet is responsible for the incredible flavoured intramuscular marbled fat. 

Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth.  You will find your ID number on the front of the pack and can check the authenticity of your purchase using the QR code on the back of the card that arrives with your purchase.

Japanese Black purebred Wagyu has been refined for over 100 years. ‘Wagyu’ denotes the purebred Japanese cattle that started this respectful heritage.

The unique DNA makeup of Japanese Black cattle is responsible for their resplendent intramuscular fat marbling. The dedicated feeding regimen of Wagyu cattle further boosts this world-renowned fat marbling, called Sashi. Additionally, the red meat of Wagyu beef includes inosinic acid and intrinsically sweat amino acids. These acids combined with the Sashi marbling provide the complex deliciousness that cannot be replicated by other beef.

Wagyu cattle are provided with a comfortable and enjoyable life in the pristine natural environments of Japan, which includes over 70% naturally mountainous and forest-rich land. They are fed Japanese rice straw from Japanese rice paddies, which is indispensable in building the pure white colour of Wagyu’s marbled fat. Japan’s abundant sources of natural spring water further contribute to breeding healthy and strong wagyu.

ABOUT MIYABI 5000 MCD 20CM GYUTOH KNIFE

The Miyabi 5000 MCD 20cm Gyutoh is a medium-sized knife that’s perfect for cutting Meat, Fish, Fruit and Vegetables.

The 20cm blade is made from 100 layers of steel of varying levels of hardness and was crafted using traditional Honbazuke honing techniques, making it not only incredibly sharp but extremely durable too.

The handle is made from Masur Birch wood and has beautiful natural colouring and the Miyabi logo in the centre.

• 20cm blade is perfect for cutting any type of meat or fish
• Honbazuke honed blade provides exceptional sharpness and durability
• Masur Birch handle provides a comfortable grip and low-effort cutting experience
• Hand wash only

About 285G JAR JAPANESE A5 WAGYU FAT 

One of the biggest features of wagyu beef, next to its melt-in-the-mouth texture, is its unique flavour. This flavour mostly derives from fat. 

Our wagyu fat is made by slow-roasting high-quality excess trim from our A5 cuts at a low temperature for 12 hours. It is then strained through fine muslin and jarred to produce an exceptional and versatile product. 

About MIYABI HINOKI WOODEN CUTTING BOARD 35X20CM

The medium-sized Hinoki wood chopping board is the perfect cutting surface for MIYABI knives, because it ensures that your delicate knives won’t be worn down quickly. Hinoki is a type of cypress wood found only in Japan.

ABOUT EMBA 12″ CAST IRON SKILLET

Rooted in the ethos ‘difficult things done well’, Chamberlin & Hill have been producing high quality iron castings at our Walsall foundry for over 130 years. From the embers of this technical excellence, Emba cookware was born. Today, we produce natural patina cookware that is wholly sustainable – made from 100% recycled materials – and offers the very best cooking quality.

LOGISTICS

• Knife, Cutting Board and Skillet will be dispatched special delivery on the next working day after winner is drawn
• The winner is able to pick a specific delivery date for the WAGYU to arrive, allowing time to organise a very special dinner
• All instructions on cooking, cutting and storage will be emailed to the winner
• information on wagyu and its heritage will be emailed to the winner

HOW YOUR WAGYU DELIVERY WILL ARRIVE

• All ingredients that we sell are hand selected choosing from the best product available.
• We only use premium express courier services and aim to have produce out of our hands and into yours in the shortest possible time.
• Delivery date selected must be minimum of 5 working days from the date the prize has been won
• If Wagyu is for a specific day, ie special occasion we recommend organising delivery for a day or two before to allow for any delivery disturbances out of our hands ie weather conditions
• upon delivery your Wagyu will keep for at least 5 days in fridge alternatively can be cut and frozen for longer storage 
• All perishable goods orders are safely packed in thick, wool lined, insulated boxes with Eco friendly Ice packs, guaranteeing freshness for a minimum of 2 full days in transit. Much longer in colder seasons.