Cooking Tips

Tip #1:
If frozen, defrost in the fridge overnight. Remove meat from refrigerator about 20-30 minutes before cooking. This process helps to temper the meat so it cooks more evenly to preserve the marbling and juiciness. Lightly salt the meat with Kosher or Sea salt after cooking. This will create the burst of flavor expected. 

Tip #2: 
Waygu beef can be seared on a very hot grill to seal in the juices. However, this technique must be closely monitored so overcooking does not occur. The meat is very delicate and the marbling can melt very quickly.

Tip #3: 
To cook in a pan, heat pan to moderate, but not hot, temperature. Rub the meat lightly with olive oil. Cook the meat approximately 5 minutes on each side. Remove from direct heat. Total cooking time should be 8-10 minutes.

Tip #4: 
Steaks should be cooked rare to medium rare in order to experience the full effect of the delicious flavor. Overcooking will cause the meat to become tough, dry and chewy.

Tip #5: 
It is very important to allow the meat to rest for 5-10 minutes before carving to experience the tantalizing flavor and juiciness.

Tip #6: 
Waygu Beef marbling has a delicate and buttery smooth texture. To preserve this mellow, velvety mouth feel, top chefs warn against over cooking. We highly recommend preparing the meat to a Rare or Medium Rare of doneness, to best enjoy the tantalizing and savory flavor of the beef.


1 1/4 inches 

1 3/4 inches 

Internal Temperature 


7 minutes

10 minutes

130° F

Medium Rare

10 minutes

12 minutes

135° F


12 minutes

15 minutes

140° F

Medium Well

17 minutes

20 minutes

150° F