Favorite way to cook/eat wagyu?

[Scott_Watkins]

So far I’ve done all my wagyu on skillet all the way… for a bigger piece I’m thinking sous vide. Have you tried this way and does it release too much fat?

Absolutely not sous code for wagyu, will ruin the texture.

100% - do not sous vide good wagyu.

Here are some pictures from a dinner we did recently with some incredible Kagoshima A5 wagyu. Also some beautiful uni and hamachi:

Sarah Kirschbaum on Instagram: "We acquired a beautiful piece of Kagoshima A5 wagyu and a small side of hamachi, so we invited some friends to share in the bounty. Course I cluded raw wagyu strip brushed with homemade ponzu, then torched briefly before being wrapped around fresh shiso & sudachi salt, topped with uni and torched a final time. Amazing. Wagyu katsu with simple cabbage salad and miso sauce with kimchi flakes. Raw and tataki hamachi and Santa Barbarauni. Simple seared bias-sliced wagyu with homemade ponzu for dipping. Wok tossed bok choy and Nigata rice not pictured. Oh - and a few great bottles, including Kikuhime Yamahai Gingo Genshu both as nama and 16 year old library release."

Wagyu and uni Jesus Sarah that’s a dish from heaven!

[Andrew_Kotowski]

Struggling with this one myself, as I’ve got a couple of 20 oz A5 BMS 11 steaks coming this week. I love to grill everything, but I’m thinking these things will turn into fireballs on the kamado.

I could sear on a skillet, but kinda feels like I have to grill… at least it’s not sous vide?

[Sarah_Kirschbaum]

Wagyu and uni Jesus Sarah that’s a dish from heaven!

Thanks, Scott! Shiso wrapped inside gave it the necessary list, and a little yuzu salt, IIRC. Usually I prefer wagyu with the fat fully activated, so around medium rare, like in my picture with the ponzu sauce, so I was skeptical about this prep with only a bit of torching on the outside. I should never have doubted Chef Jonathan.

[J_a_y_H_a_c_k]

I had a pound of Waygu ground beef that I got from Morgan Ranch on Berserkerday and part of an assortment. I always thought it was silly because once you grind it, what difference does marbling make. However, I must admit that the flavor of the exterior char (using a Weber gas grill) was about the best I have ever had.

[LMD_Ermitano]

I’ve had a steady supply of Miyazaki A5 for the past few years plus (any cut I want as the importer/distributor is a friend/client who brings in whole carcasses monthly); so I may have a very different point of view. That said, my current favourite use of Miyazaki A5 sirloin is in sukiyaki - cooked in the broth just so it’s no longer red, absolutely wonderful.

[B_Davies]

I have an A5 Wagyu New York Strip Roast for Christmas planned… have no idea if I just want to treat it as a whole roast or not.

[B_Davies]

Wagyu and uni Jesus Sarah that’s a dish from heaven!

Thanks, Scott! Shiso wrapped inside gave it the necessary list, and a little yuzu salt, IIRC. Usually I prefer wagyu with the fat fully activated, so around medium rare, like in my picture with the ponzu sauce, so I was skeptical about this prep with only a bit of torching on the outside. I should never have doubted Chef Jonathan.

Agree that at least full warmed through makes the eating experience a bit nicer and medium rare is great. I’m wondering if shaving truffle on the warm beef would also be a good way to aromatize the truffle.

[B_Davies]

I had a pound of Waygu ground beef that I got from Morgan Ranch on Berserkerday and part of an assortment. I always thought it was silly because once you grind it, what difference does marbling make. However, I must admit that the flavor of the exterior char (using a Weber gas grill) was about the best I have ever had.

Yeah the fat texture is on a different level. Even ground up it’s juicy AF.

[B_Davies]

I bought one of these Amazon.com
and had family over with some Ozaki Brand A5 Wagyu from Japan, sliced thin it barely needs 30secs a side, sprinkle of Maldon salt once cooked and dipped in some Ebara Yakiniku Sauce (Miso Soy sauce flavor). Was good to be able to sit around the table and cook it and chat, bit of rice on the side and some endames. There was a bit of smoke still, so had to disable smoke alarm for the duration but wasn’t too bad.

IMG_3152.jpeg

beautiful!

[B_Davies]

I’m thinking about smoking the ny wagyu roast… thoughts?

[Yao_C]

I’m thinking about smoking the ny wagyu roast… thoughts?

Honestly doesn’t seem to play to wagyu’s strengths. There isn’t a bunch of connective tissue to break down, and the taste of the meat is pretty delicate. I personally like it sukiyaki style as well, or as thin-ish steaks with a bit of a sear on the outside and almost medium on the inside. The latter with yuzu kosho or maybe even fresh wasabi

[MChang]

I have an A5 Wagyu New York Strip Roast for Christmas planned… have no idea if I just want to treat it as a whole roast or not.

Depending how big that is, you’re going to have a ton of leftovers. Hard for people to eat too much A5.

[B_Davies]

I have an A5 Wagyu New York Strip Roast for Christmas planned… have no idea if I just want to treat it as a whole roast or not.

Depending how big that is, you’re going to have a ton of leftovers. Hard for people to eat too much A5.

Around 4 pounds for 5 people… we can do it.

[A_d_a_m_Mintz]

Have some First Light Waygu Rib Eyes (https://www.firstlight.farm/) that I’m going to make tonight. Which wine pairings have you found successful with Waygu?

I was reading some articles online that the wine should have more earthiness and acidity so it allows the meat to shine. Perhaps a Syrah (Hermitage)?

[Dale_Bowers]

One of my favorite ways is to slice into thin, single bite pieces and cook on a large smooth river rock (about softball sized) that I heat up on the Big Green Egg to about 700+ degrees. Makes a fun appetizer. I usually dip in a very good, aged soy with a few finely chopped scallions. We generally use chop sticks.

Edited to add: use “cook” for leads than 10 seconds per side. Maybe less.

[Robert_M_yers]

Any thoughts on the best way to approach this ribeye that’s thawing? Other cuts I’ve sliced thin and just seared on cast iron. With the fat pockets and cap I’m wondering if there might be a better approach since every slice would be quite a bit different from the last. That’s easier to do on striploin ect.

Maybe separate the cap from the eye and use the fat for vegetables and potatoes (even if for Sunday morning brunch)

[Mikko_Tuomi]

How thick is that steak?

[Robert_M_yers]

3/4 inch. It’s from Holy grail …Kagoshima

I bought a sampler pack and this is the last one. Mostly because I’m not sure how to approach it with two people. It’s doubtful we would eat it all in one sitting, but there’s always breakfast.

[Mikko_Tuomi]

That’s a lot for 2. That would easily feed 3 or 4.

If you sear it whole, remember that it will curl up because the fat and muscle will contract at different ratios and its a bit of a pain to get a consistent sear on it.
On A5 like that, the exact temperature doesn’t matter much, as a matter of fact, overcooked is better than undercooked. You want all that fat to render.

I would probably slice that into 3 or 4 servings of muscle and use the fat elsewhere, then sear the pieces, serve with something acidic, you need something to contrast the richness.
That eye could be 2 servings, and the cap another 2.
I like mine with just a basic mixed green salad with a very potent citrus/olive oil dressing.

[Robert_M_yers]

@Mikko_Tuomi

overcooked is better than undercooked. You want all that fat to render.

Yep Ive found this too, even on everyday rib caps you need that fat to render. Appreciate your thoughts and I think deconstruction is probably the way to go.

You’re right it’s too much for one sitting of two. It’s that old 1..2..3 donut thing.

Acid from a salad sounds good to contrast. Maybe German potato salad…?