Wagyu Christmas Roasting Joints | Golden Herd Heritage

Wagyu Christmas Roasting Joints | Rolled Ribeye and Sirloin, Dry-Aged Make this Christmas truly unforgettable with our Golden Herd Wagyu Christmas Roasting Joints – an exclusive selection of rolled ribeye and sirloin cuts, each chosen for their exceptional marbling, tenderness and flavour. Sourced from our partnership with the very best British Isles Wagyu herds raised on lush pastures, these roasting joints deliver a dining experience that's both luxurious and memorable. Both joints are boned, rolled and tied by hand in our butchery, ready for your big day. The rolled ribeye is the richer of the two, with marbling running right through the eye. The rolled sirloin is leaner and firmer, with a cleaner beef flavour and a fat cap that crisps beautifully. Why You'll Love It 🔥 Wagyu at Its Finest – Exceptional marbling and texture deliver the hallmark succulence and richness Wagyu is world-famous for. 🌿 Pasture-Raised – Raised on nutrient-rich grass by dedicated farmers committed to ethical, sustainable practices. 🥩 Perfect for the Christmas Table – Boneless, easy to carve and guaranteed to impress your guests with every cut. A Cut Above the Rest Wagyu is celebrated worldwide for its delicate marbling and unmatched tenderness – and these Christmas roasting joints showcase that reputation at its finest. Hand-selected for the festive season, they're designed to turn your Christmas feast into an event that will be remembered long after the last bite. Prefer it on the bone? Our Wagyu Bone-In Fore-Rib is the full theatre version, and the Wagyu Bone-In Sirloin is its leaner counterpart. For a traditional grass fed roast, see our Rib of Beef. Order Now Christmas delivery runs 19th–23rd December. In-store collection is available 19th–24th December, with the shop closing at 12pm on Christmas Eve. Ordering early is advised, we sell out every year. Frequently Asked Questions Ribeye or sirloin — which should I choose? The ribeye is richer, with marbling running right through it and a softer texture. The sirloin is leaner and firmer with a cleaner beef flavour and a proper fat cap. Choose the ribeye for indulgence, the sirloin if you want something a little less rich on the plate alongside all the trimmings. How do I cook a Wagyu roasting joint? Take it out of the fridge at least two hours ahead. Sear hard on all sides, then roast at 160°C — lower and slower than you would a standard joint, so the marbling renders rather than runs. Pull it at 50°C for rare or 55°C for medium rare, and rest for at least 30 minutes. A meat thermometer is essential on a joint this valuable. What makes Golden Herd Wagyu different? Golden Herd is our partnership with British Isles Wagyu farms, where the cattle are pasture-raised and grown slowly rather than intensively finished. That gives you the marbling Wagyu is known for alongside the depth of flavour that only comes from grass and time. Do I need to do anything to the joint before roasting? No — it arrives boned, rolled and tied, ready for the oven. Keep the string on while it cooks and rests, and remove it just before carving. Season generously with salt only; there's enough flavour in the beef that anything else gets in the way. What are your Christmas delivery dates? Christmas delivery runs 19th–23rd December, with in-store collection available 19th–24th December, closing at 12pm on Christmas Eve. Please select your date at checkout.