How is Wagyu beef graded?

Grading for Wagyu involves yield grades (A to C) and meat quality grades (1 to 5). A5 represents the pinnacle of quality.

Why does Wagyu beef come at a premium?

The breed's distinct genetics, their meticulous care, and specialized feeding lead to the unparalleled quality and taste of Wagyu, accounting for its premium price.

How should I store my Wagyu beef upon arrival?

Each Wagyu cut is vacuum-sealed for maximum freshness. Refrigerate for near-term consumption or freeze for prolonged storage.

Any tips for cooking Wagyu beef?

Given its rich marbling, Wagyu requires less cooking time. A high-heat, short-duration sear or reverse searing is ideal to truly relish its flavors.

Can I refreeze Wagyu beef after thawing?

To maintain the optimum taste and texture of Wagyu, avoid refreezing once it's been thawed.

How will my Wagyu beef be shipped?

We ensure that our Wagyu beef reaches you in prime condition by shipping it frozen in environmentally-friendly, insulated packaging.

I have concerns about my order. What should I do?

Our commitment is towards quality. If you find any issues, reach out to our customer service, and we'll address your concerns.

How to Cook Wagyu Beef Like a Pro

Cooking Wagyu beef requires a delicate approach to preserve its rich marbling and luxurious flavor. Here are the top tips and techniques to ensure you're getting the most out of this premium beef:

1. Preparation

Bring to room temperature: Remove your Wagyu beef from the fridge 30 minutes before cooking to ensure even cooking.
Minimal seasoning: Wagyu's natural flavor is the star. A pinch of salt and pepper is often enough.

2. Grilling

Use medium heat: Wagyu’s high-fat content melts at lower temperatures, so keep the grill at medium heat to prevent flare-ups.
Cook slowly: Sear each side for 1-2 minutes, then move the steak to a cooler part of the grill to finish cooking.

3. Searing

Choose the right pan: A cast iron skillet retains heat well, making it perfect for a crisp, even sear.
Low and slow: Sear over medium heat for a few minutes per side. You don’t need to rush—Wagyu’s fat will caramelize beautifully with time.

4. Serving

Rest before slicing: Let your Wagyu rest for about 5 minutes to allow the juices to redistribute.
Thin slices, small portions: Wagyu is rich, so smaller, thinner cuts will let the flavor shine without overwhelming the palate.

With these expert techniques, you’ll be cooking Wagyu beef like a pro, showcasing its incredible texture and flavor.

Try out your skills today with one of our amazing steaks!