Authentic Wagyu is only produced in Japan, though other countries have begun to mimic the Japanese farming and butchering techniques to achieve the buttery flavor and marbling required to deliver the Wagyu experience.
Though Australian and American Wagyu exist, these forms are produced from crossbreed cows and do not match the level of marbling found in Japanese A5. Japanese A5 marbling provides a luxurious, buttery tenderness that creates a hearty, umami flavor unlike any other steak you can find. Authentic Wagyu is a pink color due to marbling and is produced in Japan and refers to the four main breeds of Japanese cattle, the main one being Japanese Black Cattle.
TEXTURE AND TENDERNESS
A5 Japanese Wagyu has copious marbling that is rare and intense, making it highly coveted. Since the fat is evenly distributed throughout the beef and melts at a low temperature, A5 Japanese Wagyu literally melts in your mouth.
We recommend preparing your Wagyu in a heavy bottomed sauté pan or cast iron skillet on the stovetop. Due to the high fat content, please do not grill or cook Wagyu over an open fire, like a propane or charcoal grill.
First, take defrosted Wagyu out of refrigerator 15 minutes prior to cooking. Season with salt & cracked black pepper. Heat pan over medium high heat. No need to add any fat or oil. Sear for 1 to 2 minutes on all sides. Remove Wagyu from the pan. Allow it to rest for 5 minutes before slicing and enjoying.