Traditional Japanese Grill Method For Cooking Wagyu Steak:
Okay, were generalizing a bit because there are many, many traditional Japanese ways of preparing Wagyu. They range from eating thin strips raw by themselves, or in dishes like the slow-cooked one-pot meal sukiyaki or broth dishes like shabu-shabu. However, one of the most popular ways is on a communal flat grill or an iron pan heated over charcoal. The cooking method for both of these is very similar, and its what well go over below.
First things first – when we say grill, we mean more like a griddle. Not the thing you have hanging out on your porch. A traditional grill is NOT something we recommend using for cooking Wagyu, unless youre using it for indirect heat. This is because the fat content of Wagyu is much higher, and that means there is more grease lost when cooked over open flame. This is both much more likely to start a fire, and simply a waste of fantastic quality fat that should stay in your steak.
A great way to cook Wagyu using the Japanese method at home is to use a cast iron on the stovetop or over the grill, the flat grill plate on your grill if you have one, or if none of those options are available, a skillet that can reach high temps.
Blue Label Marble Score 4
Riddled with a good amount of creamy white fat marbling, MS 4 and MS 5 Wagyu beef delivers mouthwatering flavor, and a softer texture than youll ever experience from supermarket steaks, all thanks to the privileged flavor profile of Wagyu cattle genetics. At a reasonable price, this is the perfect starter Wagyuor for those who like to indulge often!
What Are The Different Grades Of Wagyu Beef
Different countries have different systems for grading beef, but most purveyors will use the Japanese grading system, which is based on yield and grade. Yield refers to the amount of meat between the sixth and seventh rib, relative to the weight of the carcass. The grade refers to the texture and firmness, marbling, and color of the fat and meat. The yield score ranges from A to C, with A being the highest, and the grade score ranges from one to five, with five as the highest. Most Wagyu steaks in the US are A4 or A5. This information should be very easy to find on the purveyors website.
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Black Label Marble Score 8
With Wagyu Marbling Scores of 8 and 9 youre entering rarefied realm of the billionaires of beef. Theres a whole new level of richness to these steaks, with softness approaching stick-of-butter levels. Succulent and juicy, that gorgeous web of creamy intramuscular fat the marbling which characterizes wagyu beef spreads more and more throughout the meat, giving it melt-in-your-mouth texture that youll never forget.
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What People Are Saying
CHRISTI FROM MICHIGAN:
It was important for me to feel connected with the farmer that raised the meat. The website and printed materials in the box feel personal and made me feel like he raised it just for me.
TIM FROM NORTH CAROLINA:
I was expecting a small package. Blown away with the cool packaging and amount of beef. Cant wait to get grilling Wagyu burgers this weekend.
I love the handy inventory list that was in the box. I hung it on my freezer to keep track of what cuts Ive cooked so far.
Delmonico *OR* New York Strip
Sirloin *OR* Sizzler
Chuck Roast 2-3 LB AVG
Stew Meat LB
Ground Beef 1 LB PKGS
Wagyu Beef Patties
Experience Japanese & Australian A5 Wagyu
There are four categories for determining Wagyu beef quality: marbling, brightness of the beef, firmness and texture, and fat quality. Wagyu is assigned a rating of 1-5 in each category.
- 5: Excellent
- 2: Below average
- 1: Poor
Discover why Grand Western Steak gets the top grade of A5 for our Wagyu steak. Less than one percent of Wagyu production can achieve this grade of impeccable marbling, color, firmness, tenderness and fat quality.
At Grand Western Steaks, we pride ourselves on bringing premium quality and cuts to your table. Our butchers are experts in determining the kind of beef, its origins and how it was raised to deliver the food/culinary experiences you deserve. We study these standards of excellence so we can exceed your expectations.
We give you a multitude of premium selections for all your envy-inducing Wagyu experiences. Explore burgers, ground beef, tomahawks, even filets to make your next BBQ the new standard in flavor and tenderness with our exclusive Wagyu beef selections.
Make the holidays or any occasion even better with A5 Australian Wagyu Beef and Asian Wagyu beef as the star ingredient. Our exclusive cuts have certificates of authenticity paired with our stellar customer service and fast shipping. Place your order today!
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Animal And Shipping Information:
Shipping
Our products are shipped from Denton, Texas. Order online and have local, small farm beef delivered to your door. We will ship on Mon/Tue/Wed only so that the product doesnt risk sitting in a terminal over the weekend. Product is shipped frozen and will arrive cold and thawed or partially thawed. If you have special requirements, please send us a message, most likely we can accommodate you.
Cattle
All animals sold on this site have been raised on our personal farm, or have been raised by other ranchers around us who share the same feelings on animal welfare, feeding, and health. No animals sold will have been given hormone or implants as is common in the industry. We use antibiotics only when absolutely necessary, which is not often as we have a robust vaccination program, but animals do get hurt or catch pneumonia from time to time. We care for these animals like our own children, except on that last day.
Variation
As cattle are natural creatures and not stamped out of a production line, there will be variations in the meat. Sizes are not uniform theyll be of different shapes and potentially different thicknesses. They may be different colors. Marbling will vary per animal and per cut.
Types of Beef
Our selection is constantly changing, but here are some common types of product we sell.
FB Wagyu Fullblood Wagyu. Usually black but we may have some red wagyu as well. These are 100% Wagyu.
How To Serve Wagyu Steak
Very simply. Season the steaks with salt, maybe finish them with a little more salt afterwards let the meat speak for itself.
For the Japanese A5 wagyu, plan to serve about one to two ounces of meat per person. That means a 13-ounce steak can feed anywhere from six to 12 people! If you’re interested in setting up a flight to compare the steaks, you’ll want more tasters present. As we found, it became increasingly difficult to appreciate the subtleties between the Kobe and Hokkaido Snow Beef because we were drowning in too much cow. If you don’t keep portions limited, you’ll find it similarly difficult to appreciate your investment.
If you don’t have that many tasters available, and if you can’t get smaller portions of A5 Japanese wagyu from your vendor, you’ll want to divide up your steaks into smaller pieces, only cooking a little at a time and keeping the rest frozen. Even if your wagyu arrives frozen, the good news is that its high fat content makes it easy to divide while still frozen, just like fatty pork. You may need to let it soften just a bit, but there’s no need to defrost it fully before cutting it into smaller pieces. Then tightly wrap or vacuum seal the pieces you won’t be cooking right away in individual portions, and save them for later.
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What To Look For In Kobe And Wagyu Beef
Transparency
Kobe and Wagyu beef represent true luxury, and theres a lot of tradition around these products. There also can be a lot of confusion on the consumer level about what constitutes Wagyu, Kobe, American Kobe, and so on. The website should make it easy for you to understand what youre buying and why its worth the money. Ideally, it will include information on grading and offer information on how to cook your meat. Many options from Japan will feature a certificate of authenticity, and true Kobe has a unique 10-digit number.
Shipping
Its not that shipping needs to be expensive, but there should be lots of information on how theyre shipping your meat, including the method and how theyre ensuring that your meat will be protected along the way. If youre spending the money on Wagyu or Kobe, you want it to arrive in prime condition.
Selection
Within the world of Wagyu, there are many options. Our favorite purveyors have a range of items with plenty of information on what makes each special.
Price
You shouldnt have to empty your bank account to buy Wagyu, but it will likely be expensive. Not only does it take more work to raise, but its often shipped from Japan. Wagyu and Kobe are not areas to bargain hunt, though you can save on shipping, depending on where youre buying from.
Best Experience: Wagyu Shop
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Information on cuts, sourcing, and recipes
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Free shipping deals
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Selection may feel overwhelming
The Wagyu Shop offers a wide range of cuts of both Japanese and American Wagyu, plus helpful details on every single thing you might need to know. The page for each option includes breed information , texture and flavor notes, whether it comes frozen or simply chilled, the size of the cut, best methods for cooking, when it will be dispatched and delivered, and approximately how many people it will serve. Each order of Japanese Wagyu comes with a certificate of authenticity, and theres plenty of information online on how the cows were raised, what makes Wagyu special, and the difference between the respective types. For the detail-oriented shopper, The Wagyu Shop has you covered.
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Best For Bulk Orders: Costco
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Shipping is often included in the price
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Not as much information on each offering
We all know and love Costcotheres nowhere better to stock up on the essentials, from deodorant to snack mix to t-shirts. If Wagyu beef is essential for you, Costco sells it in bulk, including a 41-pound sampler of steaks, ground beef, and beyond for $1,999.99.
This locker pack features full-blood Wagyu beef raised in Washington and comes with eight rib-eyes, eight New York strips, two filet mignons, and more. If youre not on the market for 41 pounds of top-grade beef, there are plenty of other top-grade Wagyu options in bulk. Perfect for your next cookout or for stocking your extra freezer with the good stuff.
Meet The Steaks In Our Tasting
Five of the six steaks in our tasting were sent to us by Holy Grail Steak Company, an online purveyor of some of the best wagyu in the world. I added the sixth steak, an American dry-aged boneless ribeye, just as an additional point of comparison. Here’s the list:
While steaks can be cut to any number of thicknesses, the first thing we noticed with our samples, aside from very obvious differences of marbling between the Japanese and American examples, was the differing thickness of the steaks depending on their origin. The Japanese wagyu was cut much thinner, at about half an inch thick, while the American beef was cut into steaks that were between one and one-and-a-half inches thick.
This difference in thickness signals right away that the Japanese and American steaks are to be handled and eaten differently. With its abundant fat content, the Japanese wagyu overwhelms in larger portions , so the thinner steak makes it easier to portion into small bites, and to cook to a high doneness level.
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Japanese Wagyu Kobe Beef Style
DeBragga is honored to be one of the few licensed distributors in the world of Japans finest WAGYU KOBE BEEF style Beef, the MIYAZAKI-GYU from the Southern island of KYUSHU. Winner of the last two culinary Olympics, beating Wagyu from all over Japan – even from KOBE – Miyazaki Wagyu KOBE BEEF Style Beef is by far the finest in the world. Never ever given antibiotics or added growth hormones, the cattle are fed for over 500 days on a barley-based diet. We offer you only the finest grade, the coveted A-5, which is awarded to carcasses displaying, among other criteria, the highest marbling and the finest color of muscle and fat.
Note: Due to increased American demand for Japanese Wagyu, a scheduled tariff has now been imposed that has increased the cost of the product to you. We have done our best to keep the final cost of Japanese Wagyu as low as possible so that you may continue to enjoy this fine beef.
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Which Steak Should You Buy
Despite struggling through our overambitious tasting, one thing was clear: You wont go wrong with any of these steaks. That said, we did have some preferences. First, wed steer you away from the strip steaks. Its not that theyre bad, but they just dont compare to the ribeyes, and if youre going to go to the trouble of seeking out this premium beef experience, you might as well go all the way.
Choosing between Japanese A5 and American wagyu is more difficult question to answer. Theyre completely different beasts. By far the most unique experience is the Japanese wagyu its unlike any beef weve ever eaten before. That experience comes at a costthese steaks are a serious investment.
The American wagyu steaks, on the other hand, are more familiar. Theyre not nearly as fatty as the Japanese ones instead, they eat much more like standard steaks, albeit very high-quality ones. And while theyre absolutely excellent, we were just as happy cutting into the aged prime ribeye I added to the tasting .
If you wanted to really splurge and set up a tasting, Id maybe get one or both of the A5 Japanese options , one American wagyu to see what the breed is like outside of Japan, and then one aged prime American steak to compare that to. But if youre going to do that, bring a lot of friends.
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What Is Wagyu Beef
Wagyu Beef is one of the top-notch beeves produced in the world. It originated in Japan, and is now becoming more common in UK, Australia, and the USA. It is internationally coveted and acclaimed for its rich and buttery taste. As a consequence, the cows from which Wagyu beef is made are sold for over 30000 dollars.
This very expensive beef features intense marbling, intricate taste, and richer flavors than any other beef available on market, thats what explains its high associated cost.
Believe it or not, a slab of Wagyu beef can get really, really, expensive, a cost related to the rarity of the beef and the know-how required to proficiently raise this breed.
Its all about the taste you might say, well, Yes! Obviously, though, its a bit more complicated than that.
How Is Wagyu Beef Raised
The process of raising Wagyu or Kobe beef is almost the exact opposite of the way cows are raised in the industrial food system. Theyre given names and have just a few other cows in their paddock with them. If cows clash with each other, theyre moved to a different paddock.
There are myths out there that classical music is played to them and that theyre treated to regular massages, but farmers do go out of their way to minimize the stress of the cows. Noise levels are controlled, and farmers constantly check in on their animals. While theyre not massaged, they do occasionally get a good brushing to relax them and increase their circulation.
Its important to note here that Wagyu beef must be from the four recognized breeds: Kuroge , Aakage , Nihon Tankaku and Mukaku . Even if a cow is raised in the Wagyu manner, but not from these breeds or specifically called out as a cross-breed, like American Wagyu, it doesnt qualify as Wagyu.
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What Makes Wagyu Beef Special
The cows were originally prized for their physical endurance. They are fed a specialized diet for 600 days that include fresh grass, alfalfa and rice straw. Each Black, Brown, Shorthorn, and Mukaku Wagyu cow can cost up to $30,000 in comparison to a regular beef cow that comes in at only $2,500. This is to ensure consistency and flavor. Although lauded for its prized fat, decadent Wagyu beef has a lower cholesterol count than chicken or turkey.
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