Raise the Steaks – Now Introducing Wagyu Beef

Wagyu Beef – Taste the Difference

This week, we’re excited to start offering Wagyu Beef sourced from Snake River Farms. If you’ve never heard of Wagyu before, it can be tricky to understand exactly what it is. Here we’ll demystify Wagyu and explain exactly why you need to give this incredible type of beef a try.

What is Wagyu Beef?

Wagyu loosely translates to “Japanese Cow,” where “wa” means Japanese and “gyu” means Cow. This type of beef is highly marbled, leading to an unrivaled taste and tenderness. However, there is a difference between Japanese and American Wagyu, which we’ll explain here.

Japanese Wagyu

In Japan, Wagyu refers to any of four specific Japanese cattle breeds: Japanese Black, Japanese Shorthorn, Japanese Polled and Japanese Brown. Almost 90% of Wagyu is Japanese Black, so when someone says “Wagyu,” they are usually referring to Japanese Black Cattle. Any other Japanese cattle breeds other than these four should not be called Wagyu. The production of Wagyu in Japan is highly regulated and progeny testing is mandatory. Only the best-proven genetics are kept for breeding.

American Wagyu

In the United States, most Wagyu is half-blood. The United States Department of Agriculture (USDA) defines Wagyu as being at least 46.875% pure Japanese blood. The Wagyu is so intensely marbled that it’s literally off the charts on the USDA marbling rating system.

 

 

How to Cook Wagyu Beef

About an hour before cooking, remove your Wagyu from the refrigerator and bring to room temperature.

Trim some of the fat off the edge and save.

Once at room temperature, season both sides of your Wagyu steak with salt and pepper.

Preheat your pan on high. Use the trimmed fat to grease the skillet. Sear your Wagyu for 1-2 minutes on each side, then reduce heat to medium and finish cooking, using a meat thermometer to determine temperature.

Remove your Wagyu before it is fully cooked, about 5 degrees F shy of the desired temperature, loosely wrap in foil and let rest in a warm place for 5 minutes.

Cooking Temperatures: 125-130 F for rare, 130-140 F for medium-rare, and 140-150 F for medium.

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