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The Art of Cooking Wagyu: Tips and Tricks for Perfect Results

Writer's picture: Jessica FrenetteJessica Frenette

Wagyu beef is known for its exceptional marbling, tenderness, and rich flavor. Cooking this premium beef requires a slightly different approach compared to other types of meat. To help you achieve perfect results every time, Bird's Hill Wagyu is here to share our tips and tricks for cooking Wagyu beef. 1. Start with Quality Meat: The key to a delicious Wagyu dish is starting with high-quality beef. At Bird's Hill Wagyu, we take pride in raising full-blood Wagyu cattle with the utmost care and attention. Our cattle are DNA verified to 100% Japanese ancestral lineages, ensuring the finest quality meat. When purchasing Wagyu beef, look for well-marbled cuts with a rich, pink color. 2. Bring the Meat to Room Temperature: Before cooking Wagyu beef, it's important to let it come to room temperature. This allows for more even cooking and helps to retain the meat's natural juices. Take the beef out of the refrigerator and let it sit for about 30 minutes before cooking. 3. Season Simply: Wagyu beef is incredibly flavorful on its own, so it's best to keep the seasoning simple. A sprinkle of sea salt and freshly ground black pepper is all you need to enhance the natural flavors of the meat. Avoid using strong marinades or heavy spices that can overpower the delicate taste of Wagyu. 4. Preheat Your Cooking Surface: Whether you're grilling, pan-searing, or broiling Wagyu beef, it's crucial to preheat your cooking surface. This ensures that the meat cooks evenly and develops a beautiful crust. For grilling, preheat the grill to high heat. For pan-searing, preheat the skillet over medium-high heat. And for broiling, preheat the oven to the highest setting. 5. Cook with Care: Wagyu beef is best cooked to medium-rare or medium to fully appreciate its tenderness and flavor. Overcooking can result in a loss of the meat's natural juiciness. Use a meat thermometer to monitor the internal temperature and remove the beef from the heat when it reaches 130°F to 135°F (54°C to 57°C) for medium-rare or 140°F to 145°F (60°C to 63°C) for medium. 6. Rest and Slice: After cooking, allow the Wagyu beef to rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Slice the beef against the grain to ensure maximum tenderness. 7. Enjoy the Experience: Cooking and savoring Wagyu beef is an experience in itself. Take the time to appreciate the marbling, tenderness, and rich flavor that this premium beef offers. Whether you're enjoying a Wagyu steak, burger, or roast, each bite should be savored and enjoyed. At Bird's Hill Wagyu, we are dedicated to providing top-quality Wagyu beef for a premium dining experience. Our farm in Wilmot, New Brunswick, Canada, is the only commercial full-blood Wagyu producer in Atlantic Canada, bringing the highest quality beef to the area. Visit our website to explore our product offerings, place orders, and stay updated on our blog, events, and online merchandise sales. Happy cooking!

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