COOKING INSTRUCTIONS FROM A MICHELIN STAR JAPANESE WAGYU MASTER:
Always make sure the wagyu is brought to room temperature before cooking. Always sprinkle salt and pepper on the Wagyu 10 seconds prior to cooking. Marinating with salt and pepper will help to develop the characteristic umami flavour so enjoyed by wagyu connoisseurs. Heat the pan to a medium heat, 20% less hot than when cooking ordinary steak. Test this with butter by adding to the pan which should be just hot enough to make the butter slowly sizzle if the butter sizzles use this butter to coat the pan and then place the Wagyu in the pan for 90 seconds on each side for medium rare and 60 seconds on each side for rare. Medium rare is most recommended for Japanese Wagyu, even for those that enjoy rare steaks normally. For Japanese Wagyu, medium rare is best.
After the Wagyu is cooked, please onto a plate and wrap the steak in cooking foil or cover with another plate and allow to rest for four minutes.
Once rested, enjoy Japanese Wagyu from The Land of The Samurai in small mouthfuls and allow each Wagyu piece to slowly rest on your tongue and then chew very slowly for the best experience.
COUNTRY OF ORIGIN:
Country of origin: Born and raised in Japan.
STORAGE:
Keep refrigerated below 5°c
REMEMBER TO:
We go to great efforts to ensure that the information on this page is accurate at the time that the page was last edited. As we are constantly reviewing and developing our products to meet our consumer needs, consumers, particularly those that suffer from allergies and intolerances, should always check product labelling, warnings, and directions provided with the product that is delivered, prior to use or consumption.
