Beef Wagyu Cooking Tips
The marbling in Grass-fed wagyu makes it, as the french would say Tres Bon. It is at its juiciest and most tender when the fat is melted throughout the meat, so we recommend cooking it medium rare to medium.
Don't cook from cold
An hour before cooking, remove your Wagyu from the fridge and bring it to room temperature. This allows the meat to cook more evenly and faster.
Don’t be afraid of salt
Once at room temperature, season your Wagyu with salt and pepper. If you’re having steak, season both sides.
Salt, heat and wagyu fat equals crispy and delicious
Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch in thick) will help them to retain moisture during cooking and results in a nice browned colour. Sear your Wagyu in a pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. If you’re cooking steak, this means turning down the heat. If you’re roasting, this means put the Wagyu in the oven.
Invest in a thermometer
When roasting, a temperature of 120°C/250°F will cook the Wagyu evenly without drying. Always use a meat thermometer to test for doneness. Relying on cooking times will lead to varying results!
Remove your Wagyu just before it is fully cooked (ie when it is within 2°C/5°F of its desired cooked temperature, and wrap it in foil. Let it rest in a warm place for 5 minutes (for steaks) or 15-20 minutes (for roasts). During this time, the temperature rises by several degrees, thus finishing off the cooking process. Resting the meat also allows the juices to redistribute evenly, ensuring a tender, juicy eating experience.