Wagyu Beef is some the highest quality meat on the market today. Let’s not beat around the bush, Wagyu is a premium product and is therefore sold at a premium price.

When you purchase a beautiful Wagyu Steak, you might be wondering how to cook it without sacrificing any quality, thereby getting maximum value for your money.

Also Read: Why Wagyu Beef has Distinctive Marbling?

One thing that’s incredibly important in the Wagyu cooking process is the method by which the meat is prepared. It’s important to note that freezing Wagyu meat is ok, but in order to maintain the high level of tenderness and flavour in the meat it is paramount that the meat thaw in the fridge rather than via the room, microwave or oven. In order for Wagyu to properly thaw, the meat must be left on a dish by itself for around 6 hours in the fridge before it’s ready.

Before you begin seasoning your Wagyu, make sure you let it rest for around 30 minutes at room temperature.

Wagyu beef is renowned for its rich and buttery flavour. This means that you don’t need to overly season the meat, just a little salt and pepper will do. Putting too much or too many varieties of seasoning can compromise the wonderful natural flavour that Wagyu beef already has from careful genetic selection and rearing.

Now that your Wagyu is seasoned (Lightly!) you can begin the cooking process.

The safest way to cook a piece of Wagyu beef is on a cast iron skillet over a stove. Wagyu is naturally full of natural fats, but make sure you put a little bit of butter or olive oil in the skillet to ensure it doesn’t stick. Alternatively, and as a leaner option, you can cut off fat from the actual meat and use it to grease the skillet.

After searing the meat for around four minutes on each side, let it rest for 5-10 minutes to allow the flavours to be sealed within the meat.

The last step is to enjoy that premium flavour and texture! Explore our website for more information on premium Australian Wagyu Beef.

Read More:

Everything About Australian Beef in a Nutshell

From Pasture to Plate: Tracing the Journey of Jac Wagyu Beef in the Meat Industry