Wagyu is legendary for its umami flavor and buttery finish. Learning how to properly prepare your Japanese Wagyu is essential to getting the most out of the experience. We hope you enjoy it as much as we do.
Prepare your Wagyu beef properly to enjoy it fully.
How to Defrost
Defrost. Place the cuts you're planning to serve in your fridge for up to 48 hours to allow them to fully defrost.
Rest. Take the meat out of the fridge 15 minutes before cooking, and allow it to come to room temperature.
DO NOT: Do not defrost at room temperature. The fat in Wagyu has a lower melting point than other beef. Also, never put Wagyu in the microwave.
Cooking A5 Wagyu
We recommend cooking your Wagyu a little bit at a time, cooking small strips and eating as you go. We also strongly recommend never cooking Wagyu over an open flame.
Bite-size portions. Slice into small strips and cook each one at a time. With Wagyu, a little goes a long way, so savor and enjoy as you go.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.
Cook on Stainless Steel. Sear the meat (slices approximately 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the Wagyu will melt out and provide more than enough for cooking.