Location of cut: The Wagyu Corner Cut joint is a lean and versatile cut obtained from the hindquarters of the cow.

Texture and Flavour: It is of superior eating quality and is regarded as the best part of a topside joint. The Corner Cut offers a truly indulgent dining experience for those seeking the finest beef cuts available.

Cooking Methods: Using a hot pan or skillet, sear each side for about 2-3 minutes or until nicely browned. Transfer to a preheated oven (180°C). Roast the beef for approximately 15-20 minutes per 500g for medium-rare. Once the beef reaches your desired cooking level, remove it from the oven and transfer it to a cutting board. Wrap loosely in foil and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier finished product. After resting, slice the Wagyu beef topside corner cut against the grain into thin slices and serve in sandwiches or accompanied with sides of your choice.