Originating from Japan, Wagyu beef is renowned for its exceptional marbling, tenderness, and rich umami flavour. Japanese Wagyu is the most prized styles of beef out there, so it’s important that you cook it properly!
WHAT IS WAGYU?
The term "Wagyu" means "Japanese cow". What makes Wagyu special is that it took hundreds of years perfecting the genetics and how it is raised with great care, focusing on feeding and breeding. The key feature of Wagyu beef is its marbling – thin lines of fat spread through the meat, making it very tender and buttery. This special texture and flavor show how much care goes into raising Wagyu cows.
WHAT DOES WAGYU BEEF TASTE LIKE?
Wagyu is a very juicy style of beef with some serious umami flavour. Some says it is smooth like butter, other says that it is melting yet firm. Depending on its origin and different cuts, Wagyu can offer a strong beefy taste or hint of sweetness, but not as greasy as regular beef. Due to High-fat content in every cut with a melting point below body temperature means Wagyu will literally melt in your mouth. Whereas typical beef fat melts at a minimum of 104°F, Wagyu fat melts at a maximum of 77°F.
HOW TO COOK WAGYU STEAK
Wagyu steak is one of the most prized (and pricey!) styles of beef out there, so it’s important that you cook it properly! Below are a few tips:
- Let it come to room temperature before cooking. Take the meat out of the fridge about 30 minutes before cooking.
- Season simply. To really appreciate the flavor of the meat, we suggest sticking with salt and pepper to start. Important! To put Black pepper first as most of the time salt will cover almost all surface and hinder the pepper to stick on the meat.
- Fire up your Iron Cast Pan(or Grill)! For not wasting all the delicious fat and having more well distributed heat, Famu recommends to always use pan, rather than grill. But, in case you want to specially grill Wagyu in this summertime, Famu suggest starting with minimum 1 inch thick Wagyu cuts. Important! For anyone using BBQ Grill, always safe some space without heat (cool space), to prevent overcooked or flame-up.
- Sear each side on High heat,depending on how thick the steak is and how well you like them done. The safest way is to always equip yourself with meat thermometer to ensure the steak cooked perfectly as you want.
- Let them rest.Remove the pan and set aside to rest for 5 to 10 minutes before serving. This will allow the juices to flow back through the meat.
Specifically, starting with 2 inch* Wagyu Steak, you can also try these 2 techniques: Reverse Sear and Sous Vide, to get the very best of Medium rare in inside and crispy on outside.
Reverse Sear Technique
After seasoning, cook the steak in Oven or BBQ with temperature 120 °C for more less 1.5 hour, targeting to achieve 120 °F or 50 °C internal temperature. Famu suggest using wireless probe meat thermometer to monitor the internal temperature, so you won’t miss it!
Continue with searing the steak in hot pan or hot grill for 1 minutes each side to get crispy outside. Give it. 5-10 minutes rest before slicing it.
Sous Vide Technique
Vacuum seal the steak with seasoning (salt, pepper, garlic, and rosemary and submerge the steak in hot water (60°C) for 2 hours. After 2 hours, take out the steak from vacuum pack and pat it dry. Continue with searing the steak in hot pan or hot grill for 1 minutes each side to get crispy outside. Give it. 5-10 minutes rest before slicing it.
You can get the Real Japanese Wagyu with Famu!
Great summer time, don't risk yourself getting low quality meat! Have yourself the best and real Japanese Wagyu freshly shipped directly from Kobe and Miyazaki Japan. Try the special 1 inch thick A5 Wagyu Striploin from Miyazaki with great deals only at Famu.