Wagyu is a very exclusive and tasteful beef and is a scarce and precious ingredient for the sophisticated kitchen. As it naturally has so much flavor, the meat does not additional preparation or flavoring, but it does deserve to be prepared with care and commitment.
The products you purchase from our Wagyu range are frozen. To thaw the meat we recommend taking it out of your freezer and placing it in your fridge to allow the meat to slowly thaw over a period of 48 hours. This does not apply carpaccio, which can be taken out of the freezer the day of serving. Take the carpaccio out of the fridge at least two hours before preparation to let it come to room temperature, at which the meat is best tasted.
This page provides you with the general recommendations for the preparation of your Wagyu meat.
Our burgers are made of pure Wagyu beef; no herbs, salt or pepper is added.
Bring burgers to desired taste per your preference, for example with freshly ground pepper and salt. If you fry the burger in a pan, let the pan get hot and fry the burgers on both sides for about 3 to 4 minutes. The meat contains enough natural fats, so there is no need to use butter or oil. Do not press the burgers too much, in order to preserve the juices. Put the burgers in aluminum foil for a few moments and poor the fat from the pan over the burgers before serving.
Wagyu Steak Tartare:
Ensure that the steak tartare is at room temperature, per your preference ad freshly ground pepper and salt on both sides. Melt a little butter or oil in the pan, not too much, just to create a non-stick layer. Assure the oil or butter is hot and then fry the steak tartare on both sides for 1.5 to 2 minutes.
Wagyu steak * and Wagyu tenderloin *:
If you prefer, ad freshly ground pepper and salt. Melt the butter or Wagyu fat in a preheated pan and fry the steak brown. Fry the steak 1.5 minutes per side for red, 2-3 minutes per side for rosé or 4 minutes per side for well done. Wrap it in aluminum foil and let it rest a quarter in a preheated oven at 60 ° C.
Wagyu entrecôte * and Wagyu ribeye *:
If you prefer, ad freshly ground pepper and salt. Heat the pan and melt a small piece of fat from the Wagyu beef in the pan. Fry the entrecôte / ribeye brown. Fry the 1.5 minutes per side for red, 2-3 minutes per side for rosé or 4 minutes per side for well done. Wrap it in aluminum foil and let it rest a quarter in a preheated oven at 60 ° C.
Wagyu Meat for Stew
Sprinkle the meat with freshly ground pepper and salt. Fry wagyu beef stew in a large pan (with lid) until browned and add water. Reduce heat, cover the pan and leave on low heat for 2 hours. Stir occasionally and basting with the liquid. After 1.5 hours taste a small piece of the pot roast to see if it is tender enough.
Wagyu Rolled Roast *
Preheat the oven to 90 ° C. Coat the meat with freshly ground salt and pepper. Wrap the roast in aluminum foil and place in a baking dish. Place the dish in the middle of the oven. The use of a meat thermo-meter is highly recommended! This allows you to see whether the core of the meat has reached the temperature of 60 ° C, which may take one hour or longer. When the core temperature has reached 60 ° C, leave the meat in the oven at 60 ° C for another 1.5 hours, then remove the roast from the foil and fry (in butter) around on all sides. After, put the meat back in aluminum foil and leave it there for 5-10 minutes.
Wagyu Roast Beef *
Rub the beef with salt and pepper and fry it generously in butter until brown on all sides, avoid the butter getting too hot. Put the meat with the juices in a roasting tray and slide it in the oven (200°C). Use a meat thermo-meter. Switch the oven to 160°C after 5 minutes. Have the juices run over the meat by using a spoon and remove it from the oven when the internal temperature is 45 degrees. Leave the meat in aluminum foil for another fifteen minutes and cut into thin slices before serving.
Wagyu Oxtail Sausage and Wagyu carpaccio
The taste of raw meat is best at room temperature. This also goes for our Wagyu Oxtail Sausage and Wagyu carpaccio. Remove it from the fridge for a few hours prior to serving for the optimal flavor. The Carpaccio can possibly be sprinkled with freshly ground salt and pepper, depending on preference.
* Place the plates in the oven for a little while to assure plates are hot when served which helps keep the meat remain on temperature after serving.