How to Cook FULLBLOOD WagYu?

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The best way to eat FullBlood Wagyu is rare to medium rare.  You do not want to overcook the steak because the fat will melt and you will loose its buttery, rich flavor, known as "umami"!

You will receive steaks in vacuum sealed frozen packages.  If you plan to eat the steak over the next few days, place the meat in the fridge and allow it to defrost slowly, ideally over at least 48 hours.  Then remove from the fridge and allow the steak to rest at room temperature at least an hour before cooking.  This creates an even temperature in the steak allowing you to cook it evenly.   

If you decide you don't want to eat your meat straight away, please put in the freezer, and it can store up to a year.  During transit, steaks may slightly defrost, however, it is fine to put in the freezer. Alternatively, put the steaks in the fridge for up to 2 weeks as the meat is vacuum sealed and can stay fresh longer!

The best way to preserve the "umami" flavors and cook wagyu is on a cast iron pan on the stove at medium heat. Prior to cooking the meat, apply salt and cracked pepper and let it rest before you throw it on the pan.  Remember, since this meat is full of oleic acid, it melts at a low temperature and no oil is needed to grease the pan.  

Cook the steak on medium for about 1 & 1/2 minutes, then flip and cook for another 1 & 1/2 minutes.  The internal temperature should reach 120F for rare and 130F+ for medium rare.   Rest 5-10 minutes and then slice into strips and serve.