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COOKING GUIDE

 

THICK CUT, JUICY STEAKS. THE BEST WAGYU EXPERIENCE. 

 

Please take note that the following cooking tips are only a guideline.

Cooking times may vary, due to various reasons. 

 

 

  • Wagyu Fillet & Steaks
  • Wagyu Patties & Sliders
  • Wagyu Sausage
  • Wagyu Mince
  • Wagyu Oxtail

 

Defrost completely and bring to room temperature.

Once opening the packaging, let the meat breathe for at least 5 minutes.

We recommend flame grill over open fire, for the best results.

If you are cooking in a pan; please do not use any oil.

The Wagyu fat will grease the pan within seconds at low temperature.

Spice lightly with salt and pepper.

Wagyu's decadent flavor lies in its fat marbling, too much spice will diminish it's true taste.

We recommend that Wagyu Beef is cooked between medium-rare and medium.

It is at it's best when not over cooked; full of flavor,

extremely juicy and addictive.  

 

Get your timer ready!

 

Rare

Total cooking time 3 - 4 min

Grill 1 min 30 sec on either side

 

Medium Rare

Total cooking time 4 - 5 min

Grill for 2 min on either side

 

Medium

Total cooking time 5 - 6 min

Grill for 2 min either side, then flip again

Grill for 1 min on either side

 

Well Done

Total cooking time 7 - 8 min

Grill for 3 min on either side, then flip again

Grill for 1 min on either side

 

 

 

Defrost completely and bring to room temperature.

Once opening the packaging, let the meat breathe for at least 5 minutes.

We recommend flame grill over open fire, for the best results.

If you are cooking in a pan; please do not use any oil.

The Wagyu fat will grease the pan within seconds at low temperature.

Spice lightly with salt and pepper.

Wagyu's decadent flavor lies in its fat marbling, too much spice will diminish it's true taste.

We recommend that Wagyu Beef is cooked between medium-rare and medium.

It is at it's best when not over cooked; full of flavor, extremely juicy and addictive.  

 

Get your timer ready!

 

Rare

Total cooking time 2 - 3 min

Grill 1 min on either side

 

Medium

Total cooking time 3 -4 min

Grill for 1 min 30 sec on either side

 

Well Done

Total cooking time 5 - 6 min

Grill for 2 min on either side, then flip again

Grill for 1 min on either side

 

Defrost completely and bring to room temperature.

Once opening the packaging, let the meat breathe for at least 5 minutes.

We recommend flame grill over open fire, for the best results.

If you are cooking in a pan; please do not use any oil.

The Wagyu fat will grease the pan within seconds at low temperature.

Spice lightly with salt and pepper.

Wagyu's decadent flavor lies in its fat marbling, too much spice will diminish it's true taste.

We recommend that Wagyu Beef is cooked between medium-rare and medium.

It is at it's best when not over cooked; full of flavor, extremely juicy and addictive.  

 

Get your timer ready!

 

Medium

Total cooking time 3 - 4 min

Grill for 1 min 45 sec on either side

 

Well Done

Total cooking time 5 - 6 min

Grill for 2 min on either side, then flip again

Grill for 1 min on either side

 

Sausage is to your own preference.

Please check if cooked to your liking before serving.

 

Defrost completely and bring mince to room temperature.

Once opening the packaging, let the meat breathe for at least 5 minutes.

We recommend slow cooking, in a pan or pot over medium heat.

If you are cooking in a pot or pan; please do not use any oil.

The Wagyu fat will grease the pan within seconds at low temperature.

Spice lightly with salt and pepper.

Wagyu's decadent flavor lies in its fat marbling, too much spice will diminish it's true taste.

We recommend that Wagyu Beef mince is cooked medium.

Wagyu Beef mince is at it's best when cooked slowly;

the aim is succulent, soft and juicy mince.  

 

Get your timer ready!

 

Medium

Grill for 45 min minimum on medium heat

Stir through thoroughly every 10 min

Preheat the oven 220°C.

Place 3 Tablespoons of Olive Oil in a roasting tray and heat in the oven.

Once the oil is hot, add the oxtail and toss until all the meat is coated.

Season to taste.

Return the meat to the oven and cook for a further 20 minutes,

or until it’s nicely browned and the fat is golden.

Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes.

(You many need to add a few tablespoons of water at some point.)

Remove the oxtail from the oven and set aside.

Reduce the oven’s temperature to 170°C.

Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables.

Lastly add the oxtail, all the roasting juices and bring to a boil.

Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours.

 

Ingredients 

  • 5 T olive oil

  • 2.5 kg oxtail, cut into 4 cm chunks

  • Add sea salt and freshly ground black pepper, to taste.

  • 400 g carrots, sliced julienne

  • 400 g celery, sliced julienne

  • 1 T fresh rosemary finely chopped, plus an additional sprig for remembrance

  • 1 T fresh thyme finely chopped, plus an additional sprig for courage

  • 4 dried bay leaves

  • 4 cloves

  • 2 T flour

  • 2 x 400 g whole tomatoes cans

  • 1 cup red wine

  • 1 liter beef stock

 

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