— PREP —

Place the cuts you're planning to serve in your fridge for up to 48 hours to allow them to fully defrost. Do not defrost at room temperature. The fat in wagyu has a lower melting point than other beef, so keep it chilled until you’re ready to cook it.

Use bite-size portions. Slice into small strips (approximately 1-inch by 4-inches) and cook one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.

Pro-tip: 30 minutes prior to cooking, unwrap the Wagyu and keep in the fridge. The circulating, chilled air helps dry the meat slightly to enhance the sear.

— COOK —

Season. Sprinkle with sea salt to taste. That’s all you need.

Cook on stainless steel. Sear the meat directly on the hot surface of the pan, just 45 seconds per side. There is no need to add oil whatsoever. The fat will melt out and provide more than enough for cooking.

Pro-tip: After cooking, finish with another dash of sea salt to bring out the umami richness and enhance the flavor. Wagyu beef naturally needs more salt because of its high fat content. 

— PAIR —

Light, crisp, chilled salad greens go really well with Japanese A5 Wagyu. Sauteed root vegetables make a good pairing, too.

For beverages, match it with something you love — there are no strict rules. Whatever will make your experience that much more enjoyable.

Pro-tip: Save any fat you trim from your steaks and use it to saute veggies.