Thanks to its highly prized marbling, Wagyu behaves differently to other beef.  Follow our guidelines to ensure you get the most from your Wagyu beef.

 

• Remove beef from the fridge at least 30 minutes before use so that it cooks evenly throughout.

• Do not marinade Wagyu. The special ratio of muscle:fat:connective tissue means it can toughen in contact with salt or acids. Season only lightly, immediately before cooking; then make any adjustments to your taste prior to serving.

• Handle Wagyu with care during preparation and cooking, so you retain the valued strands of intramuscular fats.  Try not to ‘stretch’ the meat: use a spatula to gently turn steaks for example, and do not ‘squish’ it with tongs which can press out the juices.

• Wagyu fat melts swiftly (and can burn easily), so cook the beef at lower temperatures than normal – particularly steak or burgers, allowing the fat to reach its delicious ‘melting’ point.

• Wagyu is best eaten rare to medium rare.  Do not put in a searing hot pan to create an outer ‘crust’ – you may lose the beef’s unique rich and buttery texture.

• Always rest your beef before eating – it allows the meat to relax and lets the juices disperse.

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Click below to download handy tips on cooking our beef.

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