Pre-Preparation

Remove the meat from the refrigerator about 15–30 minutes before cooking to bring it to room temperature. This helps the internal temperature to stabilize, ensuring even cooking.

Pat the surface dry before cooking to achieve a more flavorful sear.

If the meat was stored in the freezer, please thaw it slowly in the refrigerator. We recommend transferring it to the refrigerator the day before you plan to eat it.

*For items such as steaks, they are shipped vacuum-packed to maintain freshness. The beef may turn black inside the pack due to lack of oxygen, but it will return to a bright red color about 15 minutes after removing it from the pack and exposing it to air.

Cooking Tips

The high-quality fat in Wagyu melts even at body temperature. If you cook it at high heat for too long, the fat will drain out. We recommend serving it rare to medium rare.

Since well-marbled Wagyu naturally releases fat, we suggest using only a small amount of oil in the pan, just enough to lightly coat it.