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.
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 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.