Wagyu Beef Tartare with Smoked Egg Yolk

A graphic of a bull head


  • 250g of Grange Meat Co. Wagyu beef, freshly ground or finely chopped
  • 4 egg yolks, smoked
  • 2 tablespoons of capers, rinsed and chopped
  • 2 teaspoons of Dijon mustard
  • 4 tablespoons of shallots, finely chopped
  • 2 tablespoons of chives, finely chopped
  • 2 tablespoons of parsley, finely chopped
  • High-quality olive oil for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • Toasted bread or crackers, for serving


  1. Preparing your ingredients

Ensure the Wagyu beef is prepared fresh. Use a clean grinder or a sharp knife to achieve a fine chop. Keep the beef refrigerated until ready to use to preserve its freshness and delicate texture.

  1. Smoke the egg yolks

Utilise a gentle smoking process over wood chips at a low temperature until the yolks are subtly firm yet retain a creamy centre. This can be accomplished in a smoker or with a DIY smoking setup.

  1. Assembling the tartare

In a chilled mixing bowl, blend the finely chopped Wagyu beef with capers, mustard, shallots, chives, and parsley. Mix these ingredients gently to avoid compacting the meat, which should remain tender and airy.Add sea salt and freshly cracked black pepper according to your taste preferences. A light drizzle of high-quality olive oil can be added to enrich the flavours further.

  1. Plating

Arrange the tartare in small, neat rounds on the plate using a ring mould. This helps in maintaining an elegant presentation. Gently place a smoked egg yolk atop each tartare round.