Alberta Raised, Grain Fed and Hormone Free. Superior Artisan Beef
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Cooking Tips & Guides

Wagyu fat equals crispy and delicious! Tips and cooking guides to help you on your way.

The marbling

Wagyu beef has high marbling traits. It is at its juiciest and most tender when the fat is melted throughout the meat, so we recommend cooking it to medium rare at the most. Here are a few simple tips to help you on your way.

Don’t cook from cold

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.

Don’t be afraid of salt

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

Salt, heat and wagyu fat equals crispy and delicious

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.

Invest in a thermometer

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!

Rest it

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.

Wagyu Steak Times

Wagyu Roasting times

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Contact

BLW
Brant Lake Wagyu
Box 127 Brant, Alberta, Canada
T0L 0L0

PHONE: 403-652-1014

Cell: 403-371-6364

FAX: 403-652-1015
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Authentic Wagyu

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