I recently had the pleasure of trying a 28-day Himalayan salt-aged Wagyu sirloin from Yorkshire Craft Butchery, and it was nothing short of a culinary revelation. This premium cut, with a Beef Marbling Score (BMS) of 4-5, arrived vacuum-sealed and cold, ensuring optimal freshness. The marbling was stunning—intricate veins of fat woven through the meat, promising the rich, buttery texture Wagyu is renowned for. Preparation: Following recommendations, I thawed the steak in the fridge overnight and let it sit at room temperature for about an hour before cooking. I kept seasoning minimal—just a sprinkle of kosher salt to enhance the natural flavours. I pan-seared it in a cast-iron skillet over medium-high heat for about 3 minutes per side, aiming for a medium-rare finish (130°F internal temperature). After a 5-minute rest, the steak was ready to slice.Taste and Texture: The first bite was pure decadence. The salt-aging process amplified the umami, delivering a deep, nutty flavour with a hint of sweetness that’s characteristic of high-quality Wagyu. The texture was silky and tender, practically melting in the mouth, while the thin fat cap added a luscious richness without being overwhelming. The Himalayan salt aging imparted a subtle mineral complexity that elevated the beefy essence, making each bite a perfect balance of savoury and succulent. Overall Impressions: This Wagyu salt-aged sirloin was a showstopper. Its tenderness and flavour profile make it ideal for special occasions or when you want to impress at a dinner party. At £13 for an 8oz cut, it’s a splurge, but the quality justifies the price for a gourmet experience. I paired it with triple-cooked chips and a glass of Cabernet Sauvignon, which complemented the steak’s richness beautifully. My only critique? I wish I’d bought more! For anyone seeking a luxurious steak experience, this is a must-try.
Note: Cooking Wagyu requires care—avoid overcooking to preserve the fat’s buttery magic. A quick sear and precise timing are key to unlocking its full potential.
