A Practical Guide to Wagyu Beef: What It Is and How to Cook It

There are few who’d refuse a succulent and tender steak for dinner paired with a glass of top-notch red wine, and if someone is truly a meat lover, then they’ve probably heard of Wagyu beef. Nowadays, it is one of the most popular meats out there, and many restaurants are serving it, but if you aren’t too sure about what is so unique about it, then you’ve come to the right place.

This guide will give you an idea of what it is, where it is from, and how to cook it to perfection.

What is Wagyu beef?

The word Wagyu literally translates to Japanese cow, as “wa” means Japanese and “gyu” means cow. Wagyu are a special breed of cow that has an extraordinary level of marbling in their meat. These cows are bred in a highly regulated environment and fed a high-fiber diet of barley, rice straw, and maize. When combining their genetically unique meat with high-quality treatment, farmers can offer meat that has a delicate texture, is tender, and is flavorful.

How is Wagyu beef different from regular beef?

The reason why Wagyu beef is different from regular beef is because of its marbling content. Marbling is the distinctive layers of intramuscular fat present in the meat. As Wagyu cows have rare genes, their meat has a higher content of fatty acids than other kinds of beef, which results in a higher marbling score. Hence the meat’s melting point is low, which gives it its smooth buttery texture. This is why more people opt for it instead of regular beef because of its delicious taste and texture.

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Types of Wagyu beef

Wagyu encompasses an extensive range of meat, each with its own qualities and flavor. The following are the various types of Wagyu beef:

Matsusaka

Matsusaka Wagyu originates from the surrounding parts of the city of Matsusaka in Japan’s Mie prefecture, along the Kansai region of Japan’s central island Honshu. It is one of the most popular types of Wagyu beef, and people love its visually appealing marbled look, soft texture, and unique flavor, making it a fan favorite. However, It is also one of the more expensive.

Miyazaki

Miyazaki Wagyu comes from Kuroge Washu cows which are from japan’s Miyazaki prefecture. These cows are the largest of the four breeds of Wagyu and are 100% purebred cattle. Moreover, some believe it is the best kind of Wagyu beef to consume. The meat has an evenly marbled appearance, a beautiful cherry red color, and a decadent taste.

Kobe

Kobe Wagyu beef comes from the Tajima cattle, a type of Japanese black cow. The cows originate from Hyogo prefecture. Kobe Wagyu beef has a lustrous red color, and its buttery texture is highly succulent and has a distinctive umami flavor that is hard to find in any other kind of beef. It has a flavorful umami taste, yet it is sweeter than it is greasy.

American Wagyu

American Wagyu beef comes from crossbreeding Wagyu cattle with other breeds, such as the Angus. However, the USDA only allows beef to be labeled Wagyu if it has 50% of Wagyu genes. Just like Kobe beef, it also has a strong beefy flavor and is as smooth as butter. In addition, it is so tender that, at times, it does not require chewing.

Tips for cooking Wagyu beef to perfection

As Wagyu beef is a unique kind of meat, it requires different cooking techniques and methods to make the most out of it so you can enjoy a hearty meal.

Quality over quantity

Wagyu beef is relatively expensive because it offers a dense flavor and is high in fat content. Hence when buying Wagyu beef, don’t worry about the quantity; instead, invest in quality because you will feel full after eating a bit of it. That is why Wagyu beef servings come in smaller portions, generally one or two ounces per person, that too in thin slices, so you can enjoy it fully.

Avoid cooking cold Wagyu

Before cooking your Wagyu, make sure to take it out of the refrigerator an hour before and let it come to room temperature. The reason behind that is cooking it cold can lead to an improper cook. For example, when cooking it cold, the side in contact with the pan will overcook while the other side will be undercooked. Hence, cooking it at room temperature will aid you in preparing it faster and give you an even cook.

Season it well

Some people question whether to apply salt to Wagyu beef. However, once Wagyu beef comes to room temperature, season it with salt and pepper. In addition, if having a steak, season it on both sides.

Use cast iron

Cast iron skillets and pans help you cook Wagyu beef to perfection. They retain heat well, making sure the meat cooks properly and evenly. In addition, when cooking with a cast iron, you won’t require a thermometer to check the inner temperature because when one side is cooked, flip and cook the other.

Finally, when both sides are brown and crispy, immediately remove it from the pan, as Wagyu beef can easily overcook.

Cook it to medium doneness

Due to the high muscular fat in Wagyu beef, the meat stays tender even when you cook it medium done. Furthermore, the thin slices of Wagyu will achieve medium doneness even if they are lightly seared. Moreover, if you like steak medium rare, you will find that medium-done Wagyu beef is for you. Lastly, when it comes to Wagyu beef, well done is not advised, as it takes away all of its incredible flavor.

Conclusion

There is no meat like Wagyu beef. Having Wagyu beef with a delicious wine is an experience on its own that no other meat can offer. The beef has unique savory and umami flavor, with a texture that simply melts in your mouth. Besides the delicious taste, the meat is also visually appetizing and has a fascinating marbled appearance. Even though Wagyu beef is quite costly, a person should try it at least once or occasionally, as the flavor-packed experience is worth every penny.