Wagyu, like foie gras and white truffles, is a luxurious ingredient, with a tenderness of texture and purity of taste that is far superior to dry-aged steak. Wagyu demands competence. Competence in cooking a kind of meat that was clearly very different than the average steak. Delicate, buttery, sweet and smooth all describe our Wagyu Ribeye steak. The Ribeye has historically been a popular cut in the US, but it is gaining international notoriety for its generous marbling and fuller flavour. This Wagyu Ribeye will make an extraordinary, mouth-watering experience for everyone at the table.
Although Wagyu seems like a quintessential restaurant food, cooking it at home is the best way to enjoy it. Most restaurants are charging you by the grams and once those grams add up, you will easily pay double or triple what you'd pay at the butcher.
The cooking process for Wagyu is embarrassingly easy. Basically sear, season, and serve.
One good bite of Wagyu, and all you do is start strategizing about when you'll order it next. But scarcity isn't a failing of this beef—it's an essential virtue. Wagyu is not an everyday thing. It’s a special occasion food. It should be celebrated for what it is.