Wagyu beef is renowned worldwide for its exceptional flavor and texture. This premium beef commands astronomical prices at high-end restaurants and specialty butcher shops.
As wagyu gains popularity among home cooks, many want to try preparing this exclusive meat at home. However, wagyu’s high price point and unique characteristics can be intimidating for amateur chefs
Follow this comprehensive guide to learn everything you need to know about handling, storing, seasoning, and cooking wagyu beef. With proper preparation techniques, you can serve incredibly delicious wagyu dishes right in your own kitchen
What Makes Wagyu Beef Special?
Wagyu refers to several Japanese cattle breeds, including the famous Kobe cattle of the Hyogo prefecture. In Japan, “wa” means Japanese and “gyu” means cow.
Unlike conventional beef, wagyu possesses generous marbling. Thin streaks of velvety fat run throughout the lean red meat. This extensive intramuscular marbling gives wagyu its signature succulent and buttery texture. The ample fat also keeps wagyu tender when cooked.
In addition to extraordinary tenderness, wagyu oozes rich umami flavor. The high percentage of healthy monounsaturated fats melts at a lower temperature in your mouth, allowing you to savor the beef’s luscious taste instantly.
With its hefty price tag, decadent marbling, and subtle sweetness, wagyu provides a singular eating experience that every beef aficionado should try at least once.
Pick the Right Cut
Wagyu ribeyes, tenderloins and strip steaks sell for astronomical prices easily over $100 per pound. While these cuts make excellent special occasion splurges, more budget-friendly wagyu options exist.
Consider flank steak, flat iron, chuck roast, or brisket. These less expensive cuts shine when prepared properly. For stew meat, opt for wagyu shank or chuck cubes. Ground wagyu also costs a fraction of the price of premium steaks.
If purchasing wagyu locally, ask your butcher for recommendations. For mail order wagyu, read cut descriptions carefully when selecting more affordable pieces.
Proper Storage
Because of wagyu’s high cost and delicate flavor, take care to store it correctly.
Always place vacuum-packed frozen wagyu directly into your freezer until ready to thaw. Never leave it to thaw on the counter. Exposure to air causes freezer burn.
To thaw, transfer vacuum-sealed wagyu from the freezer to the refrigerator. Allow 6 hours per pound. Thick cuts like ribeyes may take 2-3 days to thaw completely.
Once thawed, use immediately. Cook wagyu within 2 days for optimal freshness and to prevent spoilage.
For unfrozen wagyu, store in the coldest part of the refrigerator loosely wrapped in wax paper. Use within 4 days.
Season Simply
Resist the urge to marinate or rub wagyu with bold spices. The beef’s innate richness offers plenty of flavor.
Before cooking, lightly coat wagyu with just salt and black pepper. For a simple upgrade, brush with a bit of olive oil or melted butter.
At most, sprinkle on some garlic, thyme, or rosemary. Intense marinades and spice rubs overpower wagyu’s subtle notes. Tasters want to savor the genuine taste of this exclusive beef.
If desired, serve wagyu with flavorful sauces on the side. Mustard, chimichurri, horseradish cream, and compound butters complement without overshadowing the star ingredient.
Don’t Overcook
Cooking wagyu properly showcases its decadence. Take care not to overcook this pricey meat.
Wagyu tastes best cooked rare to medium-rare, at an internal temperature between 130-135°F. Well-done wagyu loses its signature marbling as the fat melts away.
For thick steaks and roasts, use a digital instant read thermometer to check for doneness. Cook thinner cuts like flap meat and skirt steak to medium at 140°F.
Allow all wagyu pieces to rest at least 5 minutes post-cooking. Resting enables juices to redistribute through the meat. Slice immediately after cooking, and those lovely juices end up on the plate rather than in your mouth.
Cook Quickly Over High Heat
Wagyu’s extensive marbling allows you to cook it longer without drying out. But for best results, sear wagyu over very high heat.
High heat develops a flavorful, caramelized crust before the interior overcooks. Wagyu’s fat content also minimizes sticking.
Use a heavy cast iron skillet, grill, or broiler. Make sure grates are clean and generously oiled before placing wagyu directly over the fire.
Sear wagyu steaks for about 3-4 minutes per side. Baste thicker cuts with butter as they cook. Check temperature frequently to avoid overcooking.
Methods for Cooking Wagyu
While searing over high heat works beautifully, wagyu’s rich marbling makes it versatile for all cooking methods. Consider these preparation ideas:
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Pan-Sear: Cook in a hot cast iron skillet 3-4 minutes per side. Baste with butter. Rest 5-10 minutes before serving.
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Grill: Preheat grill to high. Oil grates well. Sear 3-4 minutes per side. Don’t move steak once placed. Rest before serving.
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Broil: Place wagyu on an oiled pan under the broiler. Watch carefully to avoid burning. Cook 3-4 minutes per side.
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Sous Vide: Seal wagyu in a vacuum bag. Cook 1-4 hours in water bath at 130°F. Sear quickly before serving.
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Stir Fry: Slice thinly against the grain. Cook in small batches over high heat just until rare.
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Kabobs: Cut into 1-2 inch chunks. Thread onto skewers. Grill over high heat, turning frequently.
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Stew: Cut wagyu into 1-inch pieces. Brown chunks, then braise in liquid for 1-2 hours until tender.
Don’t Waste Those Scraps!
When trimming wagyu, don’t discard the excess fat and sinew. These little bits impart tremendous flavor.
Render trimmed fat in a pan over low heat. After the fat melts, strain liquid through a cheesecloth-lined sieve. Use wagyu fat for cooking potatoes, eggs, or vegetables.
Simmer cartilage and trimmings in water for 8-12 hours to make intensely beefy stock. Use stock for soups or stews. Freeze leftover stock in portions for later use.
With its exquisite marbling and velvety texture, wagyu offers an extraordinary eating experience. Follow these preparation tips when cooking premium wagyu at home. With proper handling and cooking, you can enjoy sensational wagyu dishes and make the most of this pricey investment.
WHY IS WAGYU BEEF SO POPULAR?
In short: flavour. Thanks to the organogenetic traits of Japanese cattle, Wagyu beef boasts intense marbling – thin streaks of fat dispersed evenly throughout the meat. This translates to a more tender, flavourful cut of meat that can actually be cooked longer without getting too tough or dried out. Additionally, the fat found in Wagyu beef is healthier and of higher quality than other cuts of meat. It melts at a lower temperature, meaning that when you eat this type of beef, you’ll taste the fat much sooner.
WHAT DOES WAGYU BEEF TASTE LIKE?
You’ll find that it has a buttery, yet firm texture and lustrous, red colour It’s a very juicy style of beef with some serious umami flavour. Although it has a strong beefy taste, it’s more “sweet” than “greasy.”
How to cook Wagyu Steak
FAQ
What is the best way to prepare Wagyu beef?
Minimize your prep. Wagyu is delicate and flavorful. Use a neutral oil, high heat sear. You’re looking to color and lightly render, but not cook throughout. Salt will get the job done alone. Save the complexity or sauces for accompaniments. You want to avoid palate fatigue so that you’re focusing on the beef flavor.
Is it better to grill or pan fry wagyu steak?
Always cook wagyu in a pan the way you’ve mentioned or with rendered butter. NEVER cook wagyu on a grill unless you want to waste it’s beautiful and flavorful (and expensive) fat. Use a cast iron pan if you have it.
Does Wagyu beef need to be marinated?
Unlike commercial beef, you don’t have to marinade Wagyu beef for hours before cooking it.
How is Wagyu beef best served?
Wagyu is usually served mostly by itself, with some salt and pepper seasoning. The flavor is very rich and tasty without any additions. My favorite preparations have usually been accompanied by a more neutral vegetable like a leek or potato purée/gratin that balances the meat.
How to cook Wagyu beef?
Tip: Use a sharp, high-quality knife to cut your Wagyu, and opt for a cast-iron skillet or a heavy-duty stainless steel pan for the best sear. If grilling, make sure your grill is properly preheated. Cooking Wagyu beef is a simple process once you avoid the common mistakes that many beginners make.
Is Wagyu a good steak?
Wagyu also has a less pronounced “beef” flavor than other steaks, so the experience of eating Wagyu beef is all about its melt-in-your-mouth texture and delicate, sweet flavor. If you’re cooking beef from a full-blood Wagyu cow, you have to prepare it differently than meat from, for example, Angus cattle.
How do you cook a wagyu steak?
2. Always temper your steaks. Temper your steaks (bring them to room temperature) before cooking to ensure evenly cooked Wagyu. If part of your steak is still cold, the few minutes the steak spends in contact with the pan will result in meat that’s overcooked in one spot and undercooked in another.
How do you cook Wagyu like the pros?
Here are five pro tips for making sure you’re cooking Wagyu like the pros. 1. Pick the right cut. Believe it or not, picking the right Wagyu steak is half the battle. You can opt for a standard cut like a filet or ribeye, or take the road less traveled with kebab, flank steak, teres major, English roast, patties, flat iron, or chuck steak.
What temperature should a wagyu steak be cooked to?
The fat melts quickly, and the texture can become tough if cooked for too long. Tip: Always cook Wagyu beef to medium-rare or medium for the best results. Use a meat thermometer to monitor the internal temperature—aim for around 130°F (54°C) for medium-rare. If you prefer your steak medium, aim for 140°F (60°C).
How to cook A5 Wagyu?
Bring to room temperature: Allow the beef to come to room temperature before cooking to ensure even cooking. There are several optimal cooking methods for A5 Wagyu: Heat the grill to high heat and sear the beef for 2-3 minutes per side. Reduce heat to medium and continue grilling for 6-8 minutes for medium-rare.