Oostema Wagyu Beef Storage, Cooking, and Grilling Guidelines

Storage:

• Store Wagyu beef in the refrigerator if consuming within the next 48 hours.

• Thaw in its original packaging to preserve quality; thawing period should be 12-24 hours depending on the cut size.

• Avoid using hot water or a microwave to thaw.

• If your package includes multiple steaks, you may refreeze unthawed portions in a freezer-safe Ziploc bag.

• Recommended portions of Wagyu are smaller due to its rich marbling and intense flavor.

• Consume within a year for peak freshness.

Cooking:

• Cook Wagyu beef to medium rare for the best experience, although personal preferences may vary.

• Allow steak to reach room temperature about 30 minutes before cooking.

• Lightly coat your pan with butter or Wagyu Tallow; using fat trimmed from the steak itself can enhance the flavor.

• Minimal seasoning with salt and pepper is recommended to highlight Wagyu’s natural taste.

• Avoid heavy sauces or marinades.

• For cooking times, sear rare steaks for three minutes per side and medium-rare for four minutes per side.

• Use a spatula to flip steaks to retain moisture.

• Whether pan-frying in a cast iron skillet or grilling, avoid overcooking.

• Explore online recipes specifically designed for Wagyu beef.

Grilling:

• When grilling, cook the meat over indirect heat to prevent flare-ups from the high fat content.

• Use the reverse sear method: start with indirect heat then finish with a direct sear for perfect crispness.

• After cooking, allow your steak to rest for a few minutes before slicing to reabsorb and retain its juices.

Spices: Wagyu beef has a rich flavor on its own, so you don’t need to use many spices. A simple sprinkle of salt and freshly cracked black pepper is all that’s needed. If you prefer, you can also add garlic, rosemary, thyme, or other herbs for added flavor.

Temperature:

• Rare: 130°F to 135°F (54°C to 57°C)
• Medium-rare: 135°F to 140°F (57°C to 60°C)
• Medium: 140°F to 145°F (60°C to 63°C)

Cutting and serving wagyu steaks:

1. Cutting: To preserve the juicy flavor and tender texture, use a sharp knife to cut the steak against the grain. This means cutting perpendicular to the lines of muscle fibers, rather than with them.

2. Serving: Serve the steaks on a preheated plate and garnish with a little fresh herbs or a sprinkle of flaky sea salt, if desired. You can also serve the steaks with a sauce, such as béarnaise, chimichurri, or red wine sauce, if you prefer.

3. Pairing: Wagyu beef is rich and flavorful, so it pairs well with simple side dishes that complement its taste. Consider serving it with roasted or mashed potatoes, steamed or grilled vegetables, or a simple salad. A glass of red wine, such as Cabernet Sauvignon or Pinot Noir, would also make a great pairing.

Remember to let your guests know that wagyu beef is a luxurious and indulgent treat, to be savored and enjoyed slowly. 

THANK YOU for choosing Oostema Wagyu. We take pride in our commitment to quality and our heritage as a trusted provider of Wagyu beef.

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa