Bubba's Bar 'n' Grill

I've come to recently discover the most savoury beef known to mankind -my opinion anyways- called Waygu.

Whenever its offered at restaurants I order it. I purchased a 10 oz steak at a gourmet meat shop and decided to try to barbie it. Leaving it as I would a normal beef loin to chicago...I return back to see my barrow BBQ in flames. (I guess waygu to be almost 50-60% fat content, so its almost like nitroglycerin lol)

Anyways, that was a super expensive cut gone to waste...anyone else barbie Waygu? I'm going to try again, but just thought I'd throw it out there for anyone else who may have waygu cooking tips.

Maybe pan fried is the way to go...?

Cheers and good health

I haven't had the pleasure of Waygu beef, eating, cooking or otherwise. But I did have some time to do some reasearch, and here's what I found-

• Higher marble scores of wagyu are best sliced thinner so that the heat penetrates the beef during cooking and brings the fat to a good eating temperature
• With thicker cuts of wagyu steak aim for about medium (if you go further than this you the meat will become dry)
• For thinner cuts of wagyu steak try for rare to medium rare
• Basically you are aiming for a balance – cooking the intramuscular monounsaturated fat to a point that the meat is not chewy but also not too hot so that all the fat runs out of the steak
• Don’t forget to rest the meat after cooking.

The article I lifted it from is here-
http://www.chefsarmoury.com/how-to-cook-...fo_53.html

I also found another article that might be helpful-
http://www.imperialwagyubeef.com/index.p...&Itemid=56

Good luck next time!

Thank-you. HardwareGrl.

Waygu often times has a marble score of 10 or higher I've even seen 12. Those sites are excellent. The former being very informative.

Perhaps try a heavy blackening seasoning as well? That will slow down the outer searing at any rate, and you can always scrape a portion of the blackening off after you're happy with the interior temp.

That's an interesting suggestion. I'm mindful of not over seasoning waygu. For this kind of meat, its best to try to have its flavor unadulterated. But it sure is better than the alternative of it shriveling up into a lump of coal.