Cooking Tips


Before cooking: Allow your beef to thaw in the refrigerator, remove approximately 30 minutes before cooking. Items are good in the freezer for up to one year, or refrigerated for 3-5 days. If your product has been thawed for less than a day it may safely be refrozen.

 

On the grill: The intramuscular marbling begins to melt quickly. Watch carefully as it is cooking because it will cook fast. 

In the pan/oven: Make sure your pan or skillet is preheated to avoid melting the fat too early in the cooking process. There's no need to add extra oils or fats, like olive oil or butter. Wagyu beef is plenty moist, and you don't want to overpower it's unique flavor.

In general: Because of the Artisan nature of our beef, the same cut can vary in thickness. We always recommend using a meat thermometer rather than relying on conventional cooking times. We usually pull our beef a few degrees below the traditional charts since beef continues to cook 15 minutes after removing from heat. During this time the meat will soak up all the extra juices. Wagyu beef typically cooks faster than other types of beef. The USDA guidelines for food safety state that steaks and roasts should be cooked to medium (145F) and ground products to well done (160F).