The Meat Guy's Wagyu beef selection. We have teamed up with a farm up in Maezawa (Iwate Prefecture) - they do not use growth promoting hormones on their cattle and have a jaw-dropping state-of-the-art processing plant. The meat is ranked from A3-A5 compared to USDA standards, that is mostly prime.
The beef is extraordinarily soft to the touch and literally melts in your mouth. Medium rare is the way to eat it. The steak is large. A very unusual way to eat Japanese beef. Usually, they are cut up extremely thin and used in Shabu-Shabu dishes. I guess your friends have never seen an American style cut wagyu ribeye steak of this size.
Serve medium rare. Slice only after you have cooked the steak.We recommend grilling it as a whole and then slicing it up in front of everybody. We also recommend not to use any other spices than salt in order to enjoy the distinct taste of the wagyu as is.
Maezawa is a very common wagyu brand in Japan with its small farm up in northern Japan in Sendai. Although small in size the farm receives almost superb ratings every year. The Wagyu cattle have been bred for taste over many generations. Very strict quality controls ensure that the quality is consistent with every lot. Raising a cow takes about 2 years.
The quality of beef changes dramatically depending on the quality of feed. The cattle are fed a special formula called Eco Feed which is basically an alcoholic fermented feed formulated by the farm themselves, using the accumulated know-how. The formula includes local beer, whiskey, okara (soy) and so on. The beef is rich in flavor, low in melting point of fat, rich in umami ingredients, soft and juicy. No hormones are used on the cattle!
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪