HoneyBee & Co. · Cooking Guide
Sweet and Savoury Delights: Exploring the Combination of Honey and Wagyu Beef
In the culinary world, few combinations blend diverse tastes as seamlessly as the fusion of sweet and savoury. An example of this alluring fusion is the union of raw honey and Wagyu beef. The delicate sweetness of honey perfectly enhances the deep umami notes of Wagyu beef, resulting in a dining experience that lingers in the memory.
The Allure of Wagyu Beef
Wagyu beef, renowned for its extraordinary marbling and melt-in-the-mouth texture, is a staple in fine dining. Hailing from Japan, the breeding of Wagyu cattle revolves around their distinctive genetics and exceptional nurturing, leading to meat that is unmatched in tenderness and flavour. The natural umami present in Wagyu beef forms a perfect base to build upon when harmonising with contrasting flavours like raw honey. Specialist suppliers like Snake River Farms ship American Wagyu to the UK for those who want to source it directly.
The Seductive Appeal of Honey
Honey, a natural sweetener created by bees from floral nectar, has been enjoyed for millennia. Its unique tastes and scents are influenced by the geographical area and the types of flowers the bees frequent. Whether light and floral or rich and intense, raw honey injects dishes with a hint of sweetness and intricate depth that refined sugar cannot replicate.
The Sweet Harmony
Combining the opulent flavour of Wagyu beef with the distinctive sweetness of raw honey results in a culinary masterpiece that tantalises the palate. The contrasting tastes harmonise, striking a delicate equilibrium that enhances both elements. The honey's sweetness amplifies the richness of Wagyu beef's umami, producing an extraordinary depth of flavour.
Sweet and Savoury Delights: Exploring the Combination of Honey and Wagyu Beef
Ingredients
- 1.5kg Wagyu beef roast
- Salt and black pepper, generously
- 2 sprigs fresh rosemary, leaves picked
- 2 sprigs fresh thyme, leaves picked
- 2 tablespoons raw HoneyBee & Co. Heather honey
- 30g unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Additional fresh herbs for the glaze
Method
- Bring the Wagyu roast to room temperature 1 hour before cooking. Pat dry, then season generously with salt, pepper, picked rosemary and thyme.
- Preheat the oven to 200C (180C fan / Gas 6). Place the roast on a rack in a roasting tin.
- Roast for 15 minutes at 200C to develop a crust. Reduce heat to 160C (140C fan / Gas 3) and continue cooking until a meat thermometer reads 52C internal for medium-rare. Cooking time will depend on the cut: budget around 50 to 60 minutes for a 1.5kg joint.
- Make the glaze. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the raw Heather honey, lemon juice, and any remaining fresh herbs. Heather honey works because its resinous, smoky character holds up against the richness of the beef.
- During the last 15 minutes of cooking, brush the honey glaze generously over the roast. Return to the oven for the final caramelisation.
- Remove from the oven and rest the meat for 15 to 20 minutes under loose foil before carving. The carryover cooking will bring the internal temperature to 55-57C for perfect medium-rare.
- Carve against the grain into thick slices. Serve with roasted seasonal vegetables and creamy mashed potatoes. Drizzle any remaining glaze over the slices at the table.
Wagyu Katsu Sandwich (Gyukatsusando)
A Japanese street food classic. A Wagyu cutlet, deep-fried until golden, served between soft white bread with a tonkatsu sauce sweetened by raw honey. Best eaten standing up over a wooden chopping board.
Ingredients
- 2 Wagyu beef sirloin steaks (around 200g each, 2cm thick)
- Plain flour for dredging
- 1 egg, beaten
- Panko breadcrumbs
- Vegetable oil for frying
- 4 slices soft white milk bread, crusts removed
- Unsalted butter, softened
- Hot English mustard
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon raw HoneyBee & Co. Acacia honey
- 1 teaspoon rice vinegar
Method
- Make the tonkatsu sauce by whisking together all sauce ingredients. The raw Acacia honey replaces the refined sugar in a typical tonkatsu sauce and adds a clean floral note. Set aside.
- Season the Wagyu steaks lightly with salt. Dredge in flour, dip in beaten egg, then coat thoroughly in panko.
- Heat oil to 180C in a heavy saucepan. Fry the steaks for 1 minute on each side for a rare interior with a crisp crust.
- Drain briefly on kitchen paper, then rest for 2 minutes.
- Butter the bread on one side. Spread mustard on the inside of two slices. Place the Wagyu cutlets on the mustard-spread bread. Spoon over the tonkatsu sauce. Top with the second slice of bread.
- Press gently and cut diagonally with a sharp knife. Eat immediately.
Things worth knowing
On Wagyu grades
True Japanese A5 Wagyu is the highest grade, with a Beef Marbling Score of 8 to 12. Australian and American Wagyu is usually lower-graded but more accessible and often a better choice for the home cook because the lower fat content stands up better to honey glazes. Use a thermometer regardless of grade.
Why low and slow then high
Wagyu's high fat content means it can render too quickly at sustained high heat. The 200C-then-160C method gives you the surface caramelisation without overcooking the interior. Apply the honey glaze only in the final 15 minutes to prevent the sugars in the honey from burning.
Don't waste pan juices
After resting, deglaze the roasting tin with a splash of red wine and the resting juices to make a quick pan sauce. Strain, swirl in a teaspoon more of Heather honey at the end, and serve alongside.
Frequently Asked Questions
Why pair raw honey with Wagyu beef?
Raw honey amplifies umami. The slow-released floral compounds in raw honey interact with the glutamates in well-marbled Wagyu, creating what chefs call a third flavour: not just sweet, not just savoury, but the layered taste of caramelisation. Refined sugar cannot do this. The enzymes and floral oils in raw honey make the difference.
What honey works best with beef?
Bold honeys like Heather work best with red meat. The resinous, slightly smoky character of Yorkshire Heather honey holds up against the richness of beef without being overwhelmed. For lighter cuts (chicken, pork loin), Acacia or Wildflower work better. The principle is to match honey weight to meat richness.
Can I use any honey for a glaze?
Avoid heavily processed supermarket honey for glazes. Pasteurised honey loses the floral aromatics that make it worth using over sugar. Use raw, unfiltered, single-origin honey. The flavour compounds you taste at the end of cooking are the ones you paid for in the jar.
Will the honey burn during roasting?
Yes, if you apply it too early. Honey contains fructose which caramelises and then burns above 180C. The technique here is to apply the glaze only in the final 15 minutes. The surface temperature is high enough to caramelise but the timing prevents burning. Watch closely.
Is Wagyu beef worth the price?
For special occasions, yes. The intramuscular fat (marbling) renders during cooking and bastes the meat from inside, producing a texture you cannot achieve with conventional beef. For everyday roasting, well-aged British rib of beef performs admirably with the same honey-glaze technique. Start with the best meat your budget allows.
Where do I buy good Wagyu in the UK?
Specialist butchers (Turner & George, HG Walter, Tom Hixson) carry British and Australian Wagyu at various price points. Snake River Farms ships American Wagyu to the UK. For a special occasion, ordering directly from a specialist a few days ahead is worth it. Always ask the butcher for cooking advice for the specific cut.
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