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CUT at 45 Park Lane to be first in London to re-introduce Japanese Wagyu beef to the restaurant scene

July 28, 2014 Food & Beverage No Comments Email Email

Wolfgang Puck’s modern American steak restaurant, CUT at 45 Park Lane, located at Dorchester Collection’s contemporary Mayfair hotel, is excited to announce that it will be the first establishment in London to serve the previously unobtainable Japanese Wagyu beef on its menu from 21 July 2014.

Previously embargoed from the UK to preserve its exclusivity, the beef will now be available in the London market for the first time in three years. Highly regarded as the most prized beef in the world due to the marbled fat densely distributed through its muscle fibres, Japanese Wagyu is famed for its delicate melt–in-the-mouth flavour and fine texture and is considered the highest grade of beef.

“Japanese Wagyu is the best of the best,” said Wolfgang Puck. “The farmers take care and pride in raising cattle to be something special. The result is well-marbled meat that just melts in your mouth like butter.”

CUT at 45 Park Lane mirrors the award-winning original CUT in Beverly Hills and offers outstanding steaks, a superb wine list and impeccable service.  From prime dry and wet aged beef to salads, and succulent pan-roasted lobster, sautéed and roasted whole fresh fish, the menu provides wide appeal. A carefully crafted wine list complements the menu with distinct international selections and a natural emphasis on American wines.

Japanese Wagyu, sourced from Essex based butchers Direct Meats, will be available in all cuts, including fillet, New York sirloin, and rib eye and priced from £125 and above per piece.

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