Cooking Wagyu

JAC Wagyu beef has a fantastic taste and wagyu is considered the world’s most tender beef.

To make the most out of your JAC Wagyu pack, use your round steaks for kebabs or stir fry. For kebabs we recommend slicing into cubes, marinating over night in the fridge and cooking on the barbeque for lunch the next day. Also try slicing the steak finely (as fine as 2 mm if possible - no more than 5mm) add salt to a non stick wok or pan, cook until juices appear (only takes seconds) and add to your plate for a warm beef salad or whatever side dish you choose. Have your side dish or salad prepared before you cook the stir fry and try not to add any sauce to the meat - just season with salt and a touch of pepper while cooking.

Wagyu beef should be defrosted in the fridge and brought to room temperate before cooking. Remove your JAC Wagyu from the fridge approximately 15-20 minutes before you want to cook. Oil the steak and set aside. Pre-heat a griddle pan or grill until it is sizzling.  Add a generous pinch of sea salt to the pan/grill then add the steak. Quickly seal the steak, then cook for approximately 2 minutes on each side. We recommend using a spatula,  not tongs when turning the steak as they are very tender and may fall apart. Once cooked, leave the steaks to rest for 1 minute. Serve on warm plates and enjoy with a simple, in season salad or vegetables.

The small amount of unsaturated fat that is released from the wagyu mince in the cooking process is easily drained into a small container after the browning stage. 

Wagyu sausages have a unique flavour. Prick the sausages once they are cooked and place on paper towel prior serving.

We hope you enjoy your Jac Wagyu.

Any questions just send us an email.