[Preparation] Cut the meat less than 0.8 inch thick. This is the easiest and simplest way to start! After defrosting (see Defrosting Method), bring the refrigerated cut out to room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning. [Let’s start cooking] Step1. Coat the meat in flour → Egg wash → Breadcrumbs Step2. Put oil up to the level to cover the meat in skillet Step3. This is the most important tip to fry meat. The oil temperature is 356-392℉ (180-200℃). Fry 50-60 seconds for both sides. If fry longer, you will lose medium rare...

“The cheaper, the bigger portion!!” Simply this is because there is no processing (butchering) cost involved. Also, the more trimmed, the more weight reduced, meaning the price per lb goes higher (but, Japanese Wagyu’s trimmings and fat can be greatly used for various dishes). Thus, if you have basic knowledge how to cut and cook, you should think to select whole cut rather than butchered/sliced meats. Tip for quality check: No liquid (red color) This liquid is not blood, but is Umami of the meat Whitish or Salmon Pink color and No dry Young cattle’s meats are more mild reddish color, while old cattle’s meats are blood red color. Also, in oxidizing, meat color becomes brownish. Whitish Fat Wagyu’s Umami is more in fat. Good fat is whitish or milky white color, while bad fat is more yellowish color. Marbling with thin layer Good quality meat has very thin marbling layers. Also, fresh meat has color of borders between fat and lean meats clearer.

Introducing typical cuttings. Depending upon the cuts and dishes, different cutting methods are used. Steak Cutting: Cut crosswise into strips (at right angle). This cutting helps to maintain tenderness of meats and heat goes faster into center of meats. Typically used for marbling meats like ribeye and striploins. Katsu Cutting: Cut along stripes in parallel. With this cutting, heat goes more slowly into center of meats. Thus, this is good for any dishes using oils. Typically used for lean meats like rounds. Saute Cutting: Cut on an angle against strips. This cutting is middle of steak cutting and katsu cutting. With this cutting, you can get wider surface cross-section, so it is typically used for tender cuts for BBQ (Japanese or Korean style). Dice Cutting: Important point of this cutting is to keep all in the same size. This cutting is typically used for simmered dishes like stew, curry etc. or even great for one bite steaks.

[Preparation] Cut the meat less than 0.8 inch thick. This is the easiest and simplest way to start! If you prefer thicker steak, see Cooking Tips (How to cook Steaks 2). After defrosting (see Defrosting Method), bring the refrigerated cut out to room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled or overlook whole meat. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning. Keep pan heated before you put the meat on. If you can hear sizzle when you put the meat, it is good! [Let’s start cooking] Step1. Put oil into heated pan. Wagyu fat is good enough, but since Wagyu itself has fat, olive oil is better to use in this case. Put fresh sliced garlic and sear until the garlic becomes light brown color. Put the sliced garlic out of the pan (this is added to the steak). (Picture: Pan with garlic) Step2. Place the meat into the pan to season the meat with oil (garlic flavored). To make the steak crisp outside and juicy in the middle, don’t lift the meat from the pan! If it is grilled on high heat, it burns quickly, so keep the heat like oil splutters. (Picture: Pan with meat) Step3. Check the color of the side grilled and once it becomes good brown, flip the meat and start grilling the other side of meat. At this point, the other side of meat is already heated during Step2, you don’t need long time to grill this side. (Picture: Pan with meat (flipping)) Step4. Once the meat is grilled enough, place the meat out of the pan and season salt lightly and keep it for some time. With this technique, Umami flavor goes evenly in the meat and temperature of the center of meat goes up. The ideal temperature of the center of meat is 58°C (136°F). (Picture: Grilled Steak)

[Preparation] Cut the meat more than 0.8 inch thick. If you prefer thinner steak, see Cooking Tips (How to cook Steaks 1). After defrosting (see Defrosting Method), keep it under room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled or overlook whole meat. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning. Keep pan heated before you put the meat on. If you can hear sizzle when you put the meat, it is good! [Rare] Center temperature (45°C (113°F) Step1: 30 second with High Heat Step2: 1 minute with Low Heat Step3: Flip meat (only once) Step4: 30 second with High Heat Step5: 1 minute with Low Heat [Medium Rare] Center temperature (50°C (122°F) Step1: 1 minute with High Heat Step2: 1 minute with Low Heat Step3: Flip meat (only once) Step4: 30 second with High Heat Step5: 1.5-2 minute with Low Heat [Medium] Center temperature (55°C (131°F) Step1: 1 minute with High Heat Step2: 2 minute with Low Heat Step3: Flip meat (only once) Step4: 30 second with High Heat Step5: 2-3 minute with Low Heat [Well Done] Center temperature (75°C (167°F) Step1: Until you see meat juice Step2: Flip meat (only once) Step3: Until you see meat juice Step4: Until meat becomes tough