The Wagyu Guide
What is Wagyu?
Wagyu - a Japanese beef cattle breed – derived from native Asian cattle. 'Wagyu' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S. (wagyu.org)
WHY IS WAGYU BEEF SO POPULAR?
Flavour! Wagyu beef boasts intense marbling – thin streaks of fat dispersed evenly throughout the meat. This translates to a more tender, flavourful cut of meat that can actually be cooked longer without getting too tough or dried out. Additionally, the fat found in Wagyu beef is healthier and of higher quality than other cuts of meat. It melts at a lower temperature, meaning that when you eat this type of beef, you’ll taste the fat much sooner.
WHAT DOES WAGYU BEEF TASTE LIKE?
You’ll find that it has a buttery, yet firm texture and lustrous, red colour It’s a very juicy style of beef with some serious umami flavour. Although it has a strong beefy taste, it’s more “sweet” than “greasy.”
HOW TO COOK WAGYU
Wagyu is one of the most prized (and pricey!) styles of beef out there, so it’s important that you cook it properly! Below are a few tips:
1. Let it come to room temperature before cooking. Take the meat out of the fridge about 30 minutes before cooking.
2. Season simply. To really taste the flavours of the meat, we suggest sticking with salt and pepper to start.
3. Fire up your grill (or skillet)! If using a skillet, turn on high heat.
4. Sear each side for three to four minutes, depending on how well you like them done. For a rarer cook, sear for about 3 minutes. For medium doneness, cook for about for four minutes per side.
5. Let ’em rest. Remove the pan and set aside to rest for 5 to 10 minutes before serving. This will allow the juices to flow back through the meat.
