Wagyu is a rare pleasure indeed, every time you serve it.
Wagyu beef has an exceedingly melting and delicate texture. When properly cooked to rare or medium-rare, a Wagyu strip steak, for example, bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate.
The dense marbling lends Wagyu to preparing the beef either raw, as in steak tartare and carpaccio, or fleetingly cooked in the traditional Japanese shabu shabu, in which the translucent slices of sirloin or tenderloin are dredged through a hot-water bath and placed on steaming rice.
As a general guide, Wagyu steaks and roasts are best cooked rare and no more than medium rare.
Wagyu steaks should not be seared quite as hot as prime beef. The flesh is more delicate and doesn't respond as well to searing at extremely high temperatures.
Overcooking will melt the delicate marbling that imparts Wagyu beef's inherent richness and tenderness, causing it to become tough and chewy.
Other cuts such as brisket and short ribs are best braised. Given the long cooking times of this method, standard recipes will work without special added instructions. Follow our tutorial for How To: Braise.
Make sure that you bring all cuts of beef to room temperature before grilling, pan searing, or roasting.
In general, any of our beef recipes can be used in preparing Wagyu beef.