This guide outlines how to cook Waygu beef perfectly every time, with easy steps for buying, thawing, preparing and cooking.
Quality, not quantity! This is something you should keep in mind with Wagyu meat. Unlike our “barbecue” culture, depending on the degree of marbling to be tasted, this amount can be reduced, being around 30 to 60 grams per person. Of course, this is something that varies from person to person, but generally as marbling decreases, the amount to be ingested increases. Therefore, usually when we see cuts of very high marbling, these are appreciated in thin slices and cubes, difficult and very rarely in steaks and larger pieces. This is due to the higher concentration of monounsaturated fat (from marbling), which causes a feeling of greater satiety, even when ingested in small amounts. Below we continue with some more tips for preparing and consuming Wagyu beef.
How to cook Waygu beef: steps
Due to its intense and rich marbling, Wagyu beef delivers a true experience to its connoisseurs.
How to cook Waygu beef: buying the meat
First of all, keep in mind the occasion you intend to cook Wagyu for, and then you must define which marbling is most suitable. As we have mentioned before, very high marbling is not suitable for consumption in large quantities, so it will not be the most suitable for consumption at a barbecue for example.
Okay, but if I’m going to have a barbecue, what degree of marbling should I go for? Up to a marbling 7, you will guarantee the whole experience of how to cook Waygu beef for maximum taste. It is also worth remembering that to have an experience that delivers all this Wagyu “sensation”, it is recommended that the meat reaches at least one marbling 4.
Another point to consider is that the marbling classification is carried out on the sirloin, which does not mean that there is no marbling on the other cuts of the beef, so if you are finding a cut too expensive, do not limit yourself, even the most “simple” cuts can surprise you!
Do not rule out the possibility of tasting cuts such as lizard, chuck, brisket, racket, shoulder, etc. Burgers, meatballs and other processed foods can also surprise you in terms of flavor.
How to cook Waygu beef: defrosting properly
Ideally, the cuts should be thawed in the refrigerator for 24 hours, this time can vary to more or less, depending on the size and thickness of the piece…
Never use a microwave to thaw meat.
Before preparation, always remove meat from the refrigerator 20-30 minutes before cooking. If the meat is too cold, the cooking time, flavor, and tenderness can be negatively affected.
How to cook Waygu beef: which spices to use
Salt! But when to use it and which one to use? Of course, this is another one of those super personal questions, but here’s a tip! Use fine salt before cooking, depending on the method of preparation, this can contribute to the process of searing the meat even bringing some “crispiness” to the cut.
The other spices may be welcome, but when it comes to such a noble meat, less can be more!
How to cook Waygu beef: preparation steps
Once again it is necessary to take into account, what level of marbling the meat to be cooked has. Higher marbling may not be indicated for preparation in conventional barbecues, in the cuts and recipes section we will leave some suggestions!
Avoid slow cooking methods such as sous-vide or oven roasting, these methods can cause overcooking.
Give preference to preparation in cast iron pans, they retain heat well, ensuring even cooking (stainless steel or carbon steel are also an option). Cut your steak thin (maximum 2.5cm), and bring the iron pan, previously heated over high heat.
Not oil! The fat content of Wagyu provides natural flavor and is capable of greasing the pan.
Focus on the searing process, start on direct heat, turning the steaks frequently until we have the steak completely seared. Tip for those who don’t want to overcook, turn the meat every 20 seconds or so, this allows, if necessary, to adjust the intensity of the fire. When both sides are browned, remove from heat to prevent overcooking. Avoid slow cooking methods such as sous-vide or oven roasting, these methods can cause overcooking
How to cook Waygu beef: the ‘cooked’ point
Knowing that marbling fat has a lower cooking point than other fats, i.e., it melts at lower temperatures, the consumer can enjoy Wagyu sooner than any other meat. That’s why it’s necessary to pay attention to the cooking point of the meat!
The meat can become juicier and more tender when the marbling melts, so it is recommended that it be served medium or rare, in this way you have the melting of the marbling without losing the juiciness and moisture characteristic of Wagyu meats. For those who prefer more cooked meats you don’t have to worry about texture, when you have marbling it will remain tender even after more done, but the flavor and moisture characteristic of Wagyu can be affected.
How to cook Waygu beef: rest the meat
Let it rest, give the meat some relaxation time after cooking, up to 5 minutes, this allows the juices to redistribute evenly, ensuring an even more tender and juicy experience. And then, it’s finally ready to serve.
Photo by Airam Dato-on
