Wagyu: The Taste of Premium Beef

Wagyu (pronounced Wag-you) is a breed of cattle that originated from Japan in the 2nd century. Wagyu beef has always been surrounded by lore, mystique and prestige. Tales of pampered cows being massaged with sake, fed beer and being played classical music are common place about the industry, although modern Wagyu farming is more about exclusively fed, performance bred animals with elite bloodlines and superior genetics.

The meat from Wagyu cattle is renown worldwide for its heavy marbling (finely interspersed specks of intramuscular fat within the muscle), and modern day Wagyu cattle herds are specifically bred to achieve these certain characteristics, which provides for enhanced eating quality. Highly prized for its uncompromising quality, Wagyu beef has a well deserved reputation as the most exclusive and premium beef in the world, often referred to as the "caviar of beef"

How to cooking a Wagyu steak?

 Preparing your Wagyu steak

 Remove steak(s) from the packaging and let sit on a plate to “breathe” after taking it from the fridge
The meat should be left out of the fridge for about 15-20 minutes before cooking to let it come down to room temperature

 What should i cook it on? 

INDOORS - A ceramic, titanium coated non stick pan with a griddle is ideal as it keeps the steak above the melted marbling fat in the final stages of cooking and it avoids the steak poaching in the fat.

OUTDOORS – Ideal to cook on a BBQ plate

 Grilling of Wagyu steak is not recommended and can cause the fat to flare up and char the steak

How do i then cook the steak?

Have your pan or plate heated to high before adding the steak.

Add liberal pinches of sea salt into the hot pan or plate before adding your Wagyu steak. Once steak has been added then sprinkle sea salt over the remaining exposed surface of the steak. No need to add butter or oil.