5 Chef Tips For Cooking Wagyu

Wagyu beef is one of the most popular and superior meats available.

There is no other meat that comes close to the eating quality and culinary experience that Wagyu offers. If you’re a steak lover, there is even more reason to try this exquisite beef. Steak lovers across the globe are embracing this luxurious dining ingredient for its unique and marvelous characteristics.

If you’ve recently bought Wagyu beef, you are probably looking for some tips for cooking it. Look no further – here are five top tips from chefs around the globe, and they will ensure that your first or fiftieth Wagyu meal is nothing but utter perfection.

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Thaw Your Meat

The best way to thaw your Wagyu beef is by putting it in the fridge and letting it thaw for six hours per pound of meat. Once it has thawed completely, take it out of the fridge and let it rest for thirty minutes or until it reaches room temperature.

All meat, including Wagyu beef, cooks more evenly when it gets cooked from ambient room temperature.

 

Storage Instructions

Storage instructions for red meat may seem a tad dramatic and unnecessary, but it is far from it!

Wagyu beef must always be stored according to the instructions to ensure the quality of the meat remains uncompromised. Storing and preparing Wagyu properly is as essential as cooking it properly.

Fresh cuts should get cooked as soon as possible – but store them in the fridge until you are ready to bring them to room temperature before cooking. If you’ve bought frozen cuts, immediately freeze the meat again as soon as you can.

Exposing Wagyu beef to air can cause freezer burn, and that will ruin it.

 

Choose The Right Cut

Picking the best cut of Wagyu isn’t difficult, but you will be spoiled for choice – so why not try each one until you’ve found your favorite? 

With so many cuts to choose from, some guidance from the masters is always useful. Choose A5 Wagyu steak as a delicious introduction to the unparalleled world of high-quality Japanese beef. 

One of the most celebrated characteristics of Wagyu is its impressive marbling. Marbling is the streaks of fat that run through the meat, giving it that signature flavor and remarkable tenderness.

 

Do Not Over Season

Wagyu beef is some of the finest meat in the world. It is high-quality and has an impeccable flavor that gets drawn out as you cook it. You can use any seasoning you like, but the perfect flavor profile gets brought out with salt and pepper alone.

Focus on bringing out the taste of the Wagyu, not overpowering it with steak or BBQ seasoning.

 

Cooking Times

Cooking steak is a delicate business. While not everyone enjoys a super rare piece of meat, converting it to charcoal is an atrocity – especially if it’s a Wagyu steak! 

Cooking times will vary slightly depending on your method of cooking. You can fry, grill, or even barbeque Wagyu meat, but it is essential not to overdo it. Wagyu should never be overcooked, so preheat your cooking method first and perfectly sear each side for around four minutes.

The only thing left now is for you to enjoy the best beef on the planet. Bon Appétit!

 

 

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