When cooking Wagyu as a steak, it’s important to know that the fat that is marbled through the beef has a lower melting point that normal beef fat. It tastes best if you cook it on a really high heat, just not for too long. This allows the tasty marbling to melt through the meat and gives it a unique flavour and texture.
Preheat your pan to high. Cook for 2 minutes each side on a high heat. Turn the pan down to medium and cook for a further 1 – 2 minutes on each side or until an internal temperature of 75°C is reached for 30 seconds (as per Food Standards Agency guidance, however we find the burgers are at their optimum cooked to 68°C). Best served slightly pink in the middle.
- For best results prior to cooking bring the meat to room temperature.
- Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6/400°F.
- Remove all packaging and place the joint onto a baking tray and place the baking tray onto the middle shelf
- For rare beef, cook for 20 minutes per 500g plus 20 minutes. Core thermometer reading should be 52 – 54.5°C/125 – 130°F at the end of the cooking time.
- For medium beef, cook for 22 minutes per 500g plus 22 minutes. Core thermometer reading should be 60 – 65.5°C/140 – 150°F at the end of the cooking time.
- For well-done beef (in our experience, Wagyu eats best when cooked rare or medium rare), cook for 30 minutes per 500g plus 30 minutes. Core thermometer reading should be 71- – 74°C/160 – 165°F at the end of the cooking time.
- Check product is piping hot before serving. Do not re-heat. For tenderness and succulence, allow the joint to rest in a warm place for 20 minutes. This will let the meat relax and juices settle to enhance the eating quality.
- Carve thin slices of meat across the grain.
For a selection of delicious Yorkshire Wagyu recipes visit the recipe section of the website.
These instructions are a guide only as appliances will vary.