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    Cooking & Handling Tips

    Product ID cookingtips
    Size 0
    Price $ 0.00
    Approx. cost per unit $ 0.00
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    Cooking Tips & Handling Instructions

    Wagyu Steaks

    1. Defrost the steak(s) in the refrigerator.
    2. Remove from cryovac bag.
    3. Allow steak(s) to reach room temperature before cooking (approximately 45 minutes).
    4. DO NOT take steak(s) directly from the refrigerator and begin cooking.
    5. Season with sea salt and fresh ground pepper. Add a touch of sugar to the Sirloin cuts.
    6. Place on hot grill and make grill "marks."
    7. After grilling marks appear, place steak(s) on upper rack and turn 3 to 4 times during the gilling process (about 5 mins for each side).
    8. With a meat thermometer take the internal temperature of the steak(s) to 120 degrees or medium rare.
    9. Remove the steak(s) from the grill and allow them to rest 5 to 7 minutes.
    10. Slice, serve, and enjoy.

    Ground Beef

    1. Defront the ground beef in the refrigerator.
    2. Remove from cryovac bag.
    3. Allow meat to reach room temperature before cooking (approximately 45 minutes).
    4. DO NOT take meat directly from the refrigerator and begin cooking.
    5. Form patties (if you are making burgers), season to taste.
    6. Place on hot grill and make grill marks.
    7. After grilling marks appear, place burgers on upper rack and turn 3 to 4 times during the gilling process (about 5 mins for each side).
    8. With a meat thermometer take the internal temperature of the gourmet patties to 120-130 degrees; 140 for medium.
    9. Remove the burgers from the grill and allow them to rest 5 to 7 minutes.
    10. Place patty on bun, serve, eat and enjoy.

    Wagyu Short Ribs

    1. Defront the short ribs in the refrigerator or on the counter top.
    2. Remove from cryovac bag and allow meat to reach room temperature.
    3. DO NOT take meat directly from the refrigerator and begin cooking.
    4. Season with olive oil, salt and pepper. Sear the ribs on all sides.
    5. Remove ribs and saute' chopped celery, onion and carrots for 4 minutes. Add a dry red wine to the mixture. Bring to a boil and allow to reduce by half.
    6. Combine ribs and vegetables and place in a pre-heated, 275 degree oven for 30 minutes.
    7. Remove from oven and allow to rest for 10 minutues.
    8. Serve, eat and enjoy. There will be no leftovers.

    Wagyu Coulette

    1. Defront the coulette(s) in the refrigerator.
    2. Remove from cryovac bag.
    3. Grill whole with fat cover BUT be very careful because the fat will cause the meat to flame. OR, remove fat cover before cooking / grilling and any amount of silver skin on each side of the coulette.
    4. Allow coulette(s) to reach room temperature before cooking (approximately 45 mintues).
    5. DO NOT take coulette(s) directly from the refrigerator and begin cooking.
    6. With high heat make grill "marks" on each
    7. Turn heat down to medium and place meat on the higher rack in the grill.
    8. Turn Coulette(s) 3 to 4 times. Approximate cooking time = 10 mins.
    9. Check meat temperature with a meat thermometer. The coulette's internal temperature should be 120 degrees. Remove from the grill and allow to rest for 5 to 10 minutes.
    10. Cut against the grain into 3/8 inch slices and serve - there will be no leftovers.

    Wagyu Roast

    1. Defront the roast in the refrigerator (about 2 hours).
    2. Remove from cryovac bag.
    3. Place roast in cooking pan and allow meat to get to room temperature before cooking (approximately 70 degrees or until meat is very soft - about 8 hours out of the refrigerator.
    4. DO NOT take coulette(s) directly from the refrigerator and begin cooking.
    5. Lightly rub roast with virgin olive oil, sea salt and fresh ground pepper. You may also like to cut a garlic clove into small pieces and insert the pieces within the meat.
    6. Set oven temperature at 500 degrees, and place uncovered roast in oven for 20 minutes.
    7. Set oven temperature at 275 degrees, cover roast with foil or lid.
    8. Check meat temperature with a meat thermometer. The roast's internal temperature should be 120 degrees. Approxiamte cooking time 2 hours.
    9. For that rich, smokey flavor, take these same basic suggestions but place the roast in a smoker with mesquite wood chips.
    10. Slice, serve, eat and enjoy.


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