This summer, discover the rich flavour and incredible tenderness of Irish Wagyu. Raised on carefully selected Irish farms, Wagyu combines exceptional heritage with Ireland's natural farming to create a truly memorable beef experience.
Known for its beautiful marbling, Wagyu beef delivers a buttery texture and deep, savoury flavour that makes every bite special.
Our Irish Wagyu Supplier
Cathal Doyle, Co. Laois
Cathal runs a beef finishing farm in Cullenagh, Co. Laois, where Wagyu cattle have become an exciting new addition to the farm.
The first Wagyu calves arrived in 2024, and numbers have been growing steadily since. Having previously farmed traditional breeds, Cathal quickly found Wagyu to be a natural fit for his farm.
“They’re incredibly calm animals and very easy to work with,” he says. “They’ve settled into the farm really well.”
Cathal enjoys working with the breed and taking the time to rear the cattle carefully. He is proud to be part of an exclusive programme, producing fully traceable Irish Wagyu for SuperValu customers.
How to Cook the Perfect Wagyu Steak
By Chef Gareth Mullins
- 01 Temper the steak: Let the Wagyu sit at room temperature for about 30 minutes before cooking. This ensures even heat distribution and prevents a cold center.
- 02 Season lightly: Rub with a little oil and season generously with salt. Add pepper only after cooking to avoid burning it.
- 03 Sear on high heat: Use a smoking-hot pan or BBQ. You should hear a strong sizzle the moment the steak hits the surface, that’s how you build a crust without overcooking the interior.
- 04 Rest the meat: Let the steak rest after cooking, so the juices redistribute, giving you a tender, buttery result.
- 05 Enjoy: The reward for your patience, slice in and savour the richness of the Wagyu Steak.