How To Cook Wagyu & Kobe Beef Steaks

WAGYU BEEF TRACEABILITY

Wagyu are Individually  Registered to Guarantee Genuine Wagyu Status

Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock - a heritage is created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, include parents, grandparents and great grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century!

Individual Cattle Identification

Individual Identification numbers trace Wagyu castles place and date of birth, sex breed, maternal parents history, transfer information and locations, fattening period and processing information.

Japan is the only country in the world that tracks Wagyu down to every individual head of cattle. This information is available to anyone who purchases Wagyu or Kobe beef and wants to know the history of the animal they have invested in.

On each cut of steak that we sell there is the fully traceable ID number on the front of the pack. This system also prevents imitation wagyu from entering the global market.

For Japanese Wagyu click HERE  and scroll to the bottom of the page then click 'agree' then enter your ID number located on the front of the pack.

For Kobe Beef click HERE  then enter your ID number located on the front of the pack.

HOW TO COOK YOUR WAGYU STEAK

Preparation: All of our Wagyu and Kobe steaks have been cut from fresh in the UK with excess fat removed, then ultra-quick frozen to offer the ultimate in freshness and quality. The ultra-rapid freezing process prevents large ice crystals forming that can damage cells and tissue fibres. Upon defrosting IQF Kobe or Wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.  

Wagyu steaks when cut discolours extremely quickly and the rapid freezing process helps prevent this.  Upon defrosting they can lose their bright colour but this is no way affects their fabulous eating quality and is purely cosmetic.

Storage: When ordering Wagyu from us, your beef should arrive completely or at least partially frozen inside vacuum-sealed packaging. You can place them in the freezer if you are not going to eat them straight away.

Thawing: To correctly thaw your steak it is important to remove the outer vacuum pouch packaging as this will prevent the steak from oxidising as it defrosts. Although oxidization in this instant is totally harmless we would prefer you to work with 'the perfect product'. For best results place the streak on a plate in the fridge to thaw, lightly covered in cling film and place it on a plate on the bottom shelf of the fridge overnight. 

Because of the large intramuscular fat content Wagyu steaks defrost quite pretty quickly, so if you are in a hurry our most popular sirloin steak which is 350g and approximately 2cm thick, should defrost on a countertop in around an hour.

When your steaks are thawed and you are ready to cook, remove them from the fridge about 30 minutes beforehand so they can reach room temperature. Having your Wagyu steak at room temperature lets it cook evenly from the centre to the edge.

Cooking: The highest-quality Wagyu beef is best when seasoned with just a little bit of salt and the best cuisson to enjoy the luxurious texture and sweet, buttery flavour of Wagyu steak is medium-rare to medium. 

Preheat your cast-iron skillet or non-stick pan over high heat.

It is not essential to grease the pan unless you are cooking a fillet steak because as soon as the wagyu hits the hot pan it will begin to caramelise while it renders out the delicious wagyu fat. Fillet steak, on the other hand, can be slightly dryer and singe on the edges so it is best to use a small amount of sunflower oil to help it on its way.

Turn your Wagyu steak often and spoon over any of the hot fat that renders out to aid the caramelisation process. Larger steaks of the 600g+ size can then be moved to the oven to finish cooking but smaller, thinner ones can be cooked all the way in a pan.

As a guide a 300g medium-rare sirloin steak, placed in a very hot pan after being removed from the fridge for 30 minutes should take approx 3/4 minutes in total, turning and basting frequently.

If you are relying on a meat thermometer for your core temperature then aim for no less than 50°c  Rare wagyu is not favoured as it does not give enough chance for the fat inside the steak to melt into the meat offering far less enjoyment. with the exception of fillet steak it is very difficult to overcook wagyu and even at medium-well it will still be melt in the mouth delicious. 

Resting: Always the hardest thing to do but you must let your steak rest for 5 minutes. A good chefs tip is to cook the steak to slightly under your desired preference by one minute. Allow the steak to rest for at least 10 minutes (it can go cold)  then return to a clean hot pan right before serving to heat it through and finish cooking completely then send it to the table sizzling!