Wagyu Beef is Unique

Wagyu meat with its high marbling and low fat melting point of 77F requires special cooking methods in order to enjoy its fantastic flavor and juiciness.

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How to defrost

Defrost your meat in the fridge for 24 hours. Never use a microwave to defrost the meat. About an hour before cooking remove your Wagyu from the refrigerator and bring it to room temperature.


We prefer to use a cast iron pan for all of cooking and searing. Due to the amazing marbling do not cook over an open flame.

Sous Vide

Sous-vide cooking is an excellent way to perfectly prepare any of our Wagyu steaks. Cook the meat using a sous-vide set to 55C. The most marbled cuts need only 45 minutes in the sous-vide, then pat dry, add salt, and sear briefly (10-15 seconds) in a hot cast iron pan.

Our Cuts of Meat