With a few small steps you can also prepare your Miyazaki-gyu deliciously.
Fillet: The tenderloin is also the tenderest and noblest part of meat in the original Japanese Wagyu. The steak knife is actually only stocked out of habit. Perfect for a wide variety of grills (charcoal, gas), plancha, pan and top heat beefer, but also as carpaccio or nigiri.
Ribeye: The Ribeye is also the one with the highest fat content in the original Japanese Wagyu. A ware umami bomb and perfect as steak from the grill/ teppaniyaki plate. Perfect for a wide variety of grills (charcoal, gas), plancha, pan and top heat beefer.
Striploin: The Striploin/ Roastbeef is the classic and very versatile. Perfect for a wide variety of grills (charcoal, gas), plancha, pan and top heat beefer. However, Nigiri or other classic dishes such as Shabu Shabu or Sukiyaki can also be prepared wonderfully.
Ribfingers: The ribfingers are a very popular part of meat in Japan. It is the flesh between the individual rib arches of the Wagyu. It is perfect for stews and skewers as well as for grilling and braising. Lovers appreciate above all the strong meat taste which will never be as tender as the precious parts.
Sphere: Thin steaks can be cut from the ball/knuckle, but classic Japanese dishes such as sukiyaki, yakiniku, shabu shabu or tempura and teppanyaki can also be created. The marbling is less pronounced than with the noble parts, which reward Umami taste
yet any meat lover.
General tips for preparation
Enjoy Wagyu as fresh as possible!
One: Thaw properly: Just as important as the extremely fast shock freezing is the gentle thawing process. Umai Wagyu recommends thawing the wagyu meat very slowly overnight in a vacuum bag in the refrigerator. For pieces over 1 kilogram also up to 48 hours.
2nd Refrigerator: Take your meat out of the fridge 20-30 minutes before preparation to bring it slowly out of room temperature.
3. dry off any meat juice with a kitchen towel.
4. season the meat just before cooking. (Unless the recipe requires a longer marinade)
Preheat the cooking medium sufficiently to achieve a relatively short but strong tanning process with a golden crust formation. You will experience the very own scent of Wagyus already during frying. In general, no extra oil or fat is needed in the pan or on the grill plate.
6th cooking time: Miyazaki Wagyu contains much more unsaturated fatty acids and less water than conventional beef. Since water conducts heat better than fat, the Wagyu takes longer to reach the perfect core temperature. That’s why we recommend 1 cm thick steaks that are sauteed from both sides for 60-90 seconds. We recommend the Medium to Medium-rare cooking stage (52-56°C core temperature).
7. we generally recommend to have served all desired side dishes ready to cut the wagyu immediately after cooking, hot in thin slices and to enjoy immediately.
8) In addition to the classic Asian recipes, Wagyu can be prepared in many different ways and techniques. Very similar to most delicatessen, however, it does not require opulent side dishes. Spices that guarantee a good balance underline Wagyu’s own taste, e.g. yuzu, sansho mountain pepper, wasabi, sea salt or soy sauce. Add green vegetables such as spring onions and mangetout, but also mushrooms and seafood such as sea urchins or scallops. You see, there are no limits to your imagination.