Nowadays, Wagyu is synonymous with the best, most expensive, and most exclusive beef you can find. All the Michelin-starred restaurants serve it, all the food critics swear by it, and everybody seems to be going head-over-heels for Wagyu.
What is Wagyu Beef, Anyway?
You’ve probably heard of Kobe beef. As it turns out, Kobe is just a type of Wagyu beef, coming specifically from the Tajima strain of Japanese cattle. Additionally, there are various other types of Wagyu bred all over Japan, and most of them are quite similar.
Wagyu beef comes from a specific breed of Japanese cows, with extremely high concentration of intramuscular fat. The fat, commonly known as marbling, contributes highly to the meat’s tenderness and rich flavor. Additionally, the fat itself is not nearly as harmful as, say, bacon fat is. The intramuscular fat in Wagyu beef is full of omega-3 fatty acids, as well as a multitude of other beneficial components.
How to Prepare Wagyu Beef
Honestly, the way you should prepare Wagyu beef mostly depends on the kind of cut you have. If you’re grilling a steak, make sure to go as rare as possible, in order to preserve the tenderness of the meat. We suggest you grill it on high heat for a short time.
On the other hand, if you’re preparing something bigger, such as a picanha or a roast, you have to go low and slow. Marinate the roast overnight, and then put it in the oven until it reaches about 110–120°F internal temperature. Alternatively, you can smoke the roast until it reaches the same temperature.
But if you want something truly special, cook Wagyu beef sous-vide to about 100°F. Afterwards, sear the outside on high heat as quickly as possible.