What is Wagyu Beef?
Wagyu simply means Japanese (“wa”) Cow (“gyu”) and wagyu generally refers to the beef that comes from that breed. It’s so prized because its really, really tender, flavorful and juicy. There is way more fat marbling throughout the meat than you’ll see in other beef.
Even better, that fat is 50% higher in monounsaturates and contains three times more omega-3 polyunsaturates than regular beef! Because the fat is where the flavor of beef comes from, wagyu’s taste and texture is far superior.
Wagyu cows are raised for around three years rather than the usual fifteen months. Some farmers even massage their cows and feed them beer to encourage the very best meat develops. That’s why those that know are willing to pay such a high price to enjoy it.
“The flavour is a mouth-filling savouriness combined with a palate-coating richness; the texture as tender as lightly cooked fish.”
Xanthe Clay in What’s all the fuss about Wagyu beef?
For a long time, it was only possible to find wagyu beef in its native Japan. But, starting in the 1970s and ending in 1997, wagyu cows were imported into the USA. There are now around 5,000 full-blooded wagyu cows in herds across the nation, with another 25,000 having some wagyu DNA.
That isn’t a lot of cows, which is mainly why 100% full blood wagyu remains so expensive. But for those special occasions (or that special person), it’s well worth it.
And now it’s possible to buy 100% authentic Japanese, American and Australian wagyu here in the United States. The supplier we’re impressed by is Holy Grail Steaks
(affiliate link disclosure – we may be compensated if you buy products from Holy Grail Steaks or Vital Choice Seafood & Organics via the links on this page.)
What is Kobe Beef?
There’s some confusion over the terms wagyu and Kobe. All Kobe beef is wagyu, but not all waygu is Kobe beef. It’s the name given only to the best cattle of the Hyogo Prefecture and limited to top A4 and A5-grade only – literally the cream of the crop.
Holy Grail Steaks is the ONLY online retailer for Kobe Beef that delivers in the US.
Another supplier we’ve recently found is Vital Choice Wild Seafood & Organics. They offer a very wide range of American wagyu as well as excellent fresh and canned seafood like Wild Alaskan Salmon and Lobster. They also specialize in subscription boxes shipped directly to your home.
Home Delivery of Wagyu Beef
Holy Grail blast-freeze their steaks to -30F which completely protects and preserves all the goodness and flavor. Your order is then shipped packed in dry ice inside a recylable container. The best way to thaw your steaks out is in a refrigerator for 24-48 hours, though it is possible to thaw in cold water bath.
Orders are shipped overnight to the lower 48 States and Saturday delivery is an option. For more information on how to order and to see all the wonderful wagyu and kobe steaks on offer, visit Holy Grail Steaksnow.
The 20 recipes below show what a versatile cut it is, either eaten on its own or as part of a luxurious meal.
1. How to Cook Wagyu Beef
Great article with advice from an expert on Japanese premium beef who encourages you to jump right in and cook wagyu at home as it’s actually the best way to enjoy it.
Article at: Epicurious
2. How to make America’s most expensive sandwich
There’s some dispute over the most expensive sandwich crown, but Don Waygu’s in New York City is surely a contender at $180. Their Wagyu katsu sando puts two slices of bread around a panko-fried slice of beef.
Recipe from: Chowhound
[elementor-template id=”6082″]
3. Wagyu Beef Ribeye with Truffle Butter
Wagyu and truffles is really taking it to the luxury level. You need a hot skillet and a steady hand because dropping this on the kitchen floor would be an expensive mistake.
Recipe from: Ciao Chow Bambina
Wagyu Beef Ribeye with Truffle Butter and Wagyu Beef Tequila Tacos
4. Wagyu Beef Tequila Tacos
This recipe is a taste explosion. So juicy, fairly spicy but also with the freshness of home-made salsa.
Recipe from: Double 8 Cattle Blog
5. Wagyu Beefburger with Red Wine Caramelized Onions & Roasted Garlic Aioli
Yes, people do chop up wagyu and use it to make beefburgers. Exceedingly tasty, juicy and delicious beefburgers. My local supermarket recently began offering chill wagyu burgers and they are some of the best I’ve had.
I cook them up in my air fryer and have them pretty much on their own, with a little salt. This recipe is more ambitious and has all the makings of the Best Beefburger EVER.
Recipe from: Fox Valley Foodie
Wagyu Beefburger with Red Wine Caramelized Onions & Roasted Garlic Aioli and Wagyu Beef Gyoza Dumplings
6. Wagyu Beef Dumplings
Wagyu gyoza! Thinly-sliced beef with a little black pepper inside crispy dumpling dough. Works for me. Another portion please!
Recipe from: Tara’s Multicultural Table
7. Wagyu Sukiyaki
This is a beef hotpot with mushrooms, vegetables and tofu along with miso and mirin. Cooking wagyu in a broth like this will give you the creamiest possible beef. This is a great one to share if you scale up the recipe.
Recipe from: Great British Chefs
Wagyu Sukiyaki and Wagyu Grilled Beef Ribs
8. Wagyu Grilled Beef Ribs
For this recipe, you’ll need to resist eating your wagyu while it marinates for a couple of hours. But your patience will be amply rewarded.
Recipe from: I Love Grilling Meat
9. Grilled Wagyu Ribeye with Roasted Fig Miso
A tiny but perfectly-formed umami explosion here given a sweet undertone with the use of roasted fig.
Recipe from: Food & Wine
Grilled Wagyu Ribeye with Roasted Fig Miso and Smoked Wagyu Brisket
10. Smoked Wagyu Brisket
Cooking time: 15.5 hours! Great advice on how to smoke wagyu from a true expert. All the detail you need and plenty of useful advice to make sure it comes out right.
Recipe from: Smoked Meat Sunday
11. Wagyu Brisket with Tomato, Bacon & Balsamic Relish
Brisket is a slightly less expensive option when it comes to wagyu. This bacon-based relish gives an incredible hit of savory and sharp flavors that work wonderfully with wagyu’s creamy beefiness.
Recipe from: Beyond the Bayou
Wagyu Brisket with Tomato, Bacon & Balsamic Relish and Wagyu Filet Mignon with Mushroom Red Wine Sauce
12. Wagyu Filet Mignon with Mushroom Red Wine Sauce
A nice quick and easy one here, perfect for an extra-special dinner that will hit the spot as Fall turns to Winter.
Recipe from: D’Artagnan
13. Vietnamese Bo Kho Braised Wagyu Brisket Recipe
So we’ve had Japanese, French and Mexican recipes, why not a beef stew from Vietnam? It uses wagyu brisket and the full constellation of herbs and spices so characteristic of Vietnamese cuisine, widely regarded as one of the finest in the World.
Recipe from: I Am a Food Blog
Vietnamese Bo Kho Braised Wagyu Brisket Recipe and Daube with Wagyu Beef
14. Daube with Wagyu Beef
This classic French stew is benefits from the extra unguence off good wagyu. Another filling meal to see you through Fall in some style.
Recipe from: Delicious Magazine (in the Netherlands – turn your translation!)
15. Wagyu Beef Bacon
I knew this exist but could not find a recipe written down. Next best thing, a Youtube video. Five days curing in the fridge before smoking makes this very special. Great, step-by-step video with well over 200,000 views so far!
Recipe from: Pitmaster X via Youtube
16. Wagyu Meat Pie
I have to confess, using wagyu in a meat pie is not something that has ever crossed my mind. But now I think about it… could work.
The gravy in this pie contains spices like cinnamon, all spice and thyme which will be taken up by the fat, becoming even more intensely flavored. OK, I’m convinced, bring me the pastry, let’s do this.
Recipe from: Double 8 Cattle Blog
17. Sous Vide Wagyu Beef Flank Steak
Cooking sous vide has become more popular in recent years. You could say it’s “trending” as it becomes easier to use the method at home. It is actually a great way to maximize the flavour of any piece of meat, even more so with wagyu, of course.
Recipe from: D’Artagnan
Sous Vide Wagyu Beef Flank Steak and Wagyu Tacos Recipe
18. Wagyu Tacos Recipe
This recipe could not be simpler but these are some classy tacos.
Recipe from: Arteflame
19. Orange, Ginger & Miso Marinated Wagyu Rib Lifter Salad
No, this isn’t a salad created specifically for people who even lift (bro). It’s the rib lifter cut we’re dealing with here. It’s the thin wedge muscle that surrounds the rib section.
Fire up the barbecue and prepare the salad tosser, there’s some wagyu magic about to happen! There are a couple of ground wagyu recipes further down the page linked to here, check them out.
Recipe from: Double 8 Cattle Blog
Wagyu Rib Lifter Salad and Braised Wagyu Oxtail
20. Braised Wagyu Oxtail
We published a whole post on nutritious oxtail recipes last Winter, but this wagyu based one was not available then. It’s an exquisite recipe too. Very often, oxtail recipes are heavy and hearty – this one is delicately balanced and literally floral with the use of nasturtiums as an ingredient.
Recipe from: Chef’s Pencil
Can’t stretch to wagyu every time? Understandable.
But there is a way to make even cheaper cuts of steak into mouthwatering morsels without losing ANY flavor. Check out our Sous Vide Steak Recipes post to learn how.
