Don't cook from cold

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An hour before cooking, remove your Wagyu from the refrigerator and bring it to room temperature. This allows the meat to cook more evenly and faster.

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Don’t be afraid of salt

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Once at room temperature, season your Wagyu with salt and pepper. If you’re having steak,

season both sides.

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Salt, heat and wagyu fat equals crispy and delicious

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Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch in thick) will help them to retain moisture during cooking and results in a nice browned colour. Sear your Wagyu in a

pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. If you’re cooking steak, this means turning down the heat. If you’re roasting, this means put the Wagyu in the oven.

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Invest in a thermometer

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When roasting, a temperature of 120°C/250°F will cook the Wagyu evenly without drying. Always use a meat thermometer to test for doneness. Relying on cooking times will lead to varying results!

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Rest it

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Remove your Wagyu just before it is fully cooked (ie when it is within 2°C/5°F of its desired cooked temperature, and wrap it in foil. Let it rest in a warm place for 5 minutes (for steaks) or 15-20 minutes (for roasts). During this time, the temperature rises by several degrees, thus finishing off the cooking process. Resting the meat also allows the juices to redistribute evenly, ensuring a tender, juicy eating experience.

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Grass-fed Wagyu's best

friends are…

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Fresh like salsa verde. Earthy like miso and mushrooms.

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Make your stew the day before

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You know how that casserole always tastes better the following day? It’s a fact so use it

to your advantage.