Pleased to meat you: Yorkshire-grown Wagyu steaks set to bring even more tasty options to restaurant’s menu

The Rythre Arms Steakhouse, the go-to restaurant in Yorkshire for mouth-wateringly meaty meals, will be adding two new special steaks to the menu next month.

And that’s after the owners return from a tour of the best smokehouses in Texas to bring that famous flavour from across the Pond.

But purists who want something more traditional have nothing to fear: the Ryther eatery will still be serving our county’s most-loved steaks in the ways diners love best, alongside these upcoming new additions.

To book a table and try for yourself, visit their website.

What’s all the fuss about Wagyu?

Wagyu beef comes from specific Japanese cattle breeds known for producing meat with exceptionally high marbling (the fine streaks of fat that run through the muscle). This marbling melts during cooking, giving the meat its famously rich buttery flavour and tender texture.

Warrendale Wagyu is the brainchild of Warrendale Farms, a Yorkshire-based family farming business, to offer the very best Wagyu without shipping meat from Japan, or increasingly from Australia, by producing a Wagyu Cross, known as an F1 Wagyu.

And from next month the Rythre Arms will be adding their home-grown steaks to the menu to offer even more options for local meat lovers.

“From the beginning of April we are going to add a hangar steak and a Denver steak from Warrendale Wagyu to the menu as well as a new Wagyu burger,” says Tony Linley, who owns the restaurant with wife Lisa.

“The texture on the Denver steak in particular is firm but it really does melt in your mouth. It has a bit more resistance that a fillet steak and the flavour is fantastic.

“It’s a perfect balance between the fattiness of a traditional Wagyu with the flavour that you get from British grass-fed cattle.”

Increasing the range of delicious dishes on offer

And diners can expect even more tasty new additions to the menu after Tony returns from a tour of Texan smokehouses next month.

He’s heading Stateside to the home of barbecue to explore how the very best handle their meat, and particularly how they serve and present it after hours and hours of cooking.

“We have a new smoking machine arriving in April so that will tie in with our trip to America to add an extra string to our bow. It will give us the grounding and the knowledge to take those slow-smoked products to the next level by using the quality of beef that we are known for,” he adds.

No compromise on traditional cuts though

The introduction of new cuts alongside new cooking techniques doesn’t mean anyone will be left behind though, Tony is quick to point out.

“The restaurant is consistently full and that is because we are really good at what we do: great steaks,” he says. “At the end of the day, we want to offer really good meals that are ideal for a special occasion and we aren’t going to change that.”

The introduction of the early bird menu, served between 5.30pm and 6.30pm on Wednesday and Thursday, and from 5pm to 6pm on Friday as well as 2pm to 4pm on Sunday, has been a huge hit – particularly as it included a fillet steak option for March only.

So for the best steak around, head to the Rythre Arms Steakhouse in Ryther, near Tadcaster. Book on their website, call 01757 268372 or email [email protected] to secure your spot today.