When it comes to cooking Sher Wagyu beef it is best to keep it simple and let the beef “speak for itself”. The natural flavour and tenderness of Sher Wagyu beef can be experienced by a variety of cooking styles and is best served medium rare. Remove the beef from the fridge about half an hour before cooking to bring it to room temperature. Generally, the higher the marbling the thinner the serving size.
BBQ - Preheat the BBQ and when hot turn down the flame before cooking to avoid flare up. Add a little freshly ground salt to the raw meat and cook quickly, turning over only once when juice starts to appear on the top side of the meat.
Pan Frying – A non stick griddle pan is best. If you do not use a non stick pan only use a thin coating of cooking oil as too much oil will interfere with the natural Wagyu flavour. Season the beef with freshly ground salt and cook quickly.
Roasting – Create a magnificent meal with larger pieces and use minimal cooking oil. The higher the marbling the longer it will take to cook.
Japanese styles such as Shabu Shabu, Sukiyaki, Tataki or Tepanyaki are also wonderful ways to experience Sher Wagyu beef.