Wagyu guide
How do you cook Wagyu?
It cooks differently from any other meat — much faster, with far less room for error. Here's what you need to know before you turn on the heat.
View the collectionIt cooks much faster — even when cold
Wagyu fat has a very low melting point, almost the same as body temperature: as soon as it touches the pan, it starts to melt. That's why you don't need to bring it to room temperature — cooking it straight from the refrigerator gives you more control, browning the outside without losing juiciness inside.
Tip: use a very hot pan or griddle, without oil (Wagyu's own fat is enough), and cook it straight from the refrigerator.
Cooking times by thickness
As a guideline per side, over high heat, without moving the cut:
The thickness of the cut is not the same for every cut
Ribeye and Striploin are naturally thinner cuts: under 260 g, ideal for the short cooking times above. Picanha and Tenderloin are naturally thicker cuts and can handle a little more heat.
And remember: with Wagyu, it is not about eating a large amount, but about small, measured bites.
Best enjoyed with just salt
Wagyu already has all the flavor it needs. A pinch of flaky salt before or just after the pan is almost always all it takes — any heavy sauce tends to mask that buttery flavor rather than enhance it.
How to serve it
Three roles, nothing more:
Want to try several cuts at once? The Tasting Box brings together four varieties in a single order.
Try A5 Wagyu at home
Individual cuts or the Essential Box, designed to discover A5 without the hassle.