Wagyu Beef Cooking Suggestions

Ribeye Steak

Sear in a well salted cast iron skillet, using Kosher salt or Pink Himalayan salt is best.

NY Strip Steak​

Sear in a well salted cast iron skillet, using Kosher salt or Pink Himalayan salt is best.

Chuck Eye Delmonico Steak

Sear in a well salted cast iron skillet, using Kosher salt or Pink Himalayan salt is best.

Chuck Roast

Chuck Roast is best prepared by being cooked low and slow in the oven. Season liberally with salt and pepper and in a roasting pan filled half way with beef stock add, garlic, carrots, and onion (and some red wine to the mix if you’re feeling adventurous). Set oven to 275-300 and cook for 2-3 hours until meat is fork tender.

Flat Iron Steak

Similar to Flank Steak, Flat Iron Steak tends to dry out and get tough the longer it cooks. Try seasoning with cumin, chili powder, coriander, salt, and pepper. Grill on medium high heat until the internal temp is 125(rare) to 135(medium rare). Then throw it on a tortilla with sautéed peppers and onions for a killer fajita.

Flank Steak

Flank Steal is a leaner cut of meat that gets tougher the longer it cooks. It is best to pan sear or grill at a higher temperature until meat reaches between 125 (rare) and 135 (medium rare).

Ground Beef

Works great for burgers, meatloaf, and especially meatballs. Use in a favorite casserole or simply enjoy in tacos for example.

Brisket

The Brisket requires a longer cooking process in order to be fork tender. Throw a dry rub on it and marinate over night. Roast or braise slowly for 6-8 hours. Cooking times may vary depending on the size of the brisket.

Round Steak

Round Steak tends to be a tougher cut of meat if it is not prepared correctly. Season liberally with salt and pepper, and cook it in a cast iron pan on medium heat with a butter and oil mixture. Sear the steak on both sides to form a nice crust and finish in a 350 degree oven until medium rare or preferred doneness. Once it is done, place the steak on a cutting board to rest for five minutes and slice nice and thin across the grain.

Short Rib

The Short Rib needs to be cooked low and slow to achieve the right tenderness. You can braise them in the oven at 275-300 for 5 hours, or place them in a crock pot set on low with soy sauce, sesame oil, rice wine vinegar, honey, garlic, and ginger for teriyaki short ribs. This will take about 5 hours as well.

Sirloin Steak

Sirloin Steak is best prepared by grilling or pan searing to medium rare. Season with salt and pepper and sear in a medium-hot pan with a mixture of butter and oil for 90 seconds per side. Then finish in a 350-degree oven for 5 minutes or until preferred doneness

Sirloin Tip

The Sirloin Tip is best prepared by grilling or pan searing to medium rare. This cut works great for marinating kabobs and throwing them right on the grill with fresh veggies.

Skirt Steak

The Skirt Steak goes great in stir fries. Slice the raw steak as thin as possible, and cook on high heat with carrots, onion, broccoli, and mushrooms with your favorite Asian style sauce.

Whole Tenderloin

The Tenderloin is one of the most prized cuts. This works great on the grill or in a cast iron pan. Pictured is a whole tenderloin, which normally gets cut cross section, into 8 oz. medallions.

Tri Tip

Tri Tip is one of the more versatile cuts of meat. It goes well on the grill with a citrusy marinade, pan seared with a spicy dry rub, or braised in the oven with beef stock, and plenty of aromatics.
Skip to content