You may have heard of dry-aged beef if you’re a meat lover. But have you tried dry-aged Wagyu? This luxurious beef, known for its exceptional marbling and buttery texture, can take dry-aging to the next level. This blog post will explore why dry-aging Wagyu is good and how to properly dry age it.

Why Dry-Aging Wagyu is Good

Wagyu beef comes from a specific breed of cattle, originally from Japan. It is known for its high-fat content, which results in a rich, buttery flavor and melt-in-your-mouth texture. Dry-aging this beef can intensify its flavor and texture even further.

Dry-aging is a process that involves storing beef in a temperature and humidity-controlled environment for several weeks. During this time, the moisture in the meat evaporates, intensifying the flavor and tenderizing the meat. The process also allows natural enzymes to break down the muscle fibers, resulting in a more tender texture.

Dry-aging Wagyu beef can bring out its unique flavor profile and enhance its buttery texture. The process also allows the fat to break down and render, resulting in a more intense flavor.

How to Properly Dry Age Wagyu

Dry-aging is a delicate process that requires precision and attention to detail. Here are the steps to properly dry age Wagyu:

1. Purchase quality Wagyu beef: Look for high-quality Wagyu beef with a lot of marbling. The beef should also be fresh and not previously frozen.
2. Set up a dry-aging chamber: You’ll need a temperature and humidity-controlled environment to dry age the beef. The ideal temperature is between 34 and 38 degrees Fahrenheit, with a humidity level of around 85%.
3. Prepare the beef: Remove any excess fat or silver skin from
4.  the beef before dry-aging. Leave the beef in the original vacuum-sealed packaging to prevent bacteria from entering the meat.
5. Age the beef: Place the beef in the dry-aging chamber and monitor the temperature and humidity levels. The beef should be aged for at least 21 days but can be aged up to 60 days for a more intense flavor.
6. Trim and portion the beef: Once the beef is aged, remove the outer layer and any excess fat. Cut the beef into portions and cook as desired.

Dry-aged wagyu can take your meat-eating experience to the next level. With its exceptional flavor and texture, dry aging can intensify its qualities and make it even more delicious. Just be sure to follow the proper steps to ensure a safe and successful dry-aging process.

Cooking a rack of lamb can seem intimidating, but it doesn’t have to be. With a few simple tips and tricks, you can achieve the perfect rack of lamb every time. In this article, we’ll walk you through the steps to cook a juicy, flavorful, and tender rack of lamb.

Step 1: Choose the Right Lamb

The first step in cooking the perfect rack of lamb is selecting the right cut of meat. Look for a rack with evenly sized chops and a nice layer of fat on top. Our New Zealand Frenched Lamb Rack is the perfect choice. The fat will render during cooking, keeping the meat moist and adding flavor.

Step 2: Seasoning the Lamb

Once you’ve selected your lamb, it’s time to season it. A simple seasoning of salt, pepper, and garlic works well, but you can also add herbs like rosemary or thyme for additional flavor. Rub the seasoning all over the lamb, making sure to get it into all the crevices.

Step 3: Preheat the Oven

Preheat your oven to 400°F. While the oven is preheating, let the lamb come to room temperature. This will help it cook more evenly.

Step 4: Sear the Lamb

To get a nice crust on the lamb, sear it in a hot skillet for about 2-3 minutes on each side. This will help lock in the flavor and juices. Use tongs to hold the lamb upright and sear the edges as well.

Step 5: Roast the Lamb

After searing the lamb, transfer it to a baking dish or oven-safe skillet. Place the lamb in the preheated oven and roast it for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F. Use a meat thermometer to check the temperature.

Step 6: Rest the Lamb

Once the lamb has reached the desired temperature, remove it from the oven and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute, resulting in a more flavorful and tender lamb.

Step 7: Serve and Enjoy

Now that your lamb has rested, it’s time to slice and serve. Cut the lamb between the bones into individual chops and arrange them on a platter. Garnish with fresh herbs and serve with your favorite sides.

Cooking the perfect rack of lamb is all about selecting the right cut of meat, seasoning it well, and cooking it to the desired temperature. With these simple steps, you can impress your guests with a juicy and flavorful rack of lamb.

When it comes to pairing wine with Wagyu beef and seafood, there are many different options to choose from. Here are some of the best wine pairings to enhance the flavors of your meal:

1. Cabernet Sauvignon: This full-bodied red wine pairs well with the rich, buttery flavor of Wagyu beef. The tannins in the wine help to cut through the fat in the beef and balance out the flavors.
2. Pinot Noir: This lighter-bodied red wine is a great option for pairing with seafood, as it won’t overpower the delicate flavors of the fish. It also works well with the earthy flavor of Wagyu beef.
3. Chardonnay: This full-bodied white wine pairs well with seafood dishes that have a buttery or creamy sauce. It can also complement the rich flavor of Wagyu beef.
4. Sauvignon Blanc: This light-bodied white wine pairs well with seafood dishes that have a citrusy or herbaceous flavor. It can also balance out the richness of Wagyu beef.
5. Rosé: This light-bodied wine is a great option for pairing with seafood dishes that have a spicy or savory flavor. It can also complement the umami flavor of Wagyu beef.
6. Syrah/Shiraz: This full-bodied red wine pairs well with spicy seafood dishes, as it can hold up to the heat. It can also complement the bold flavor of Wagyu beef.
7. Riesling: This light-bodied white wine pairs well with seafood dishes that have a sweet or sour flavor. It can also balance out the richness of Wagyu beef.
8. Malbec: This full-bodied red wine pairs well with seafood dishes that have a smoky or grilled flavor. It can also complement the intense flavor of Wagyu beef.
9. Champagne/Sparkling Wine: This light-bodied wine is a great option for pairing with raw seafood dishes, such as oysters. It can also complement the delicate flavor of Wagyu beef.
10. Viognier: This full-bodied white wine pairs well with seafood dishes that have a floral or aromatic flavor. It can also balance out the richness of Wagyu beef.

When it comes to pairing wine with Wagyu beef and seafood, it’s important to consider the flavors of the dish and choose a wine that will complement those flavors. Whether you prefer a full-bodied red wine or a light-bodied white wine, there are many different options to choose from that can enhance the flavors of your meal and create a truly memorable dining experience.

Grilling is one of the most popular ways to cook Wagyu beef and seafood. However, achieving the perfect grill can be challenging. With the right techniques and tools, you can achieve a mouthwatering, succulent meal that will impress your guests. In this post, we’ll provide you with some tips on how to grill the perfect Wagyu and seafood meal.

1. Choose the Right Cuts

Choosing the right cuts of Wagyu beef and seafood is crucial for a successful grill. For Wagyu beef, we recommend choosing ribeye or striploin steaks, which are known for their marbling and flavor. For seafood, we recommend using firm fish such as salmon, tuna, or swordfish, which hold up well on the grill.

2. Prep Your Grill

Before you start grilling, make sure your grill is clean and properly heated. Use a wire brush to clean the grates and preheat your grill to high heat for at least 10-15 minutes. This will ensure that your food cooks evenly and doesn’t stick to the grates.

3. Season Your Meat and Seafood

To bring out the natural flavors of your Wagyu beef and seafood, it’s important to season them properly. For beef, we recommend using a simple rub of salt, pepper, and garlic powder. For seafood, we recommend a mixture of olive oil, lemon juice, and herbs such as thyme or rosemary.

4. Grill Your Meat and Seafood

When grilling Wagyu beef, it’s important to cook it slowly over low heat to avoid burning and to allow the fat to render. Start by searing the steaks for 1-2 minutes on each side over high heat, then move them to a cooler part of the grill to finish cooking. For seafood, we recommend grilling for 2-3 minutes on each side over high heat, or until the fish flakes easily with a fork.

5. Rest Your Meat and Seafood

After grilling, it’s important to let your Wagyu beef and seafood rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful meal.

6. Serve and Enjoy

Finally, serve your perfectly grilled Wagyu beef and seafood with your favorite sides and enjoy! Don’t forget to pair your meal with a delicious wine or cocktail to complement the flavors.

In conclusion, grilling the perfect Wagyu beef and seafood meal requires attention to detail and proper technique. By choosing the right cuts, prepping your grill, seasoning your meat and seafood, grilling them properly, and letting them rest, you can achieve a delicious and impressive meal that will leave your guests wanting more.

Wagyu beef and seafood are two of the most sought-after culinary delicacies in the world. They are known for their exceptional quality, taste, and texture, and have gained a reputation as the ultimate luxury foods. However, with their growing popularity comes an increasing number of myths and misconceptions. In this blog post, we will debunk the top 5 myths about Wagyu beef and seafood.

Myth #1: All Wagyu Beef is Japanese

One of the most common misconceptions about Wagyu beef is that it is always Japanese. While it is true that the term “Wagyu” refers to any of four Japanese breeds of beef cattle, it is not exclusive to Japan. There are many other countries that raise Wagyu cattle, including the United States, Australia, and Canada.

Myth #2: All Wagyu Beef is Kobe Beef

Kobe beef is one of the most expensive and sought-after types of Wagyu beef, but not all Wagyu beef is Kobe beef. Kobe beef comes from a specific region in Japan and is subject to strict regulations regarding its breeding, feeding, and processing. While it is certainly a luxurious and delicious option, there are many other types of Wagyu beef that are just as delicious and much more accessible.

Myth #3: All Seafood is the Same

Many people believe that all seafood is the same, but this couldn’t be further from the truth. Seafood encompasses a wide range of different types of fish, shellfish, and other sea creatures, each with their own unique flavor, texture, and nutritional profile. From delicate white fish like cod and haddock to rich, oily fish like salmon and mackerel, there is a world of difference between the various types of seafood available.

Myth #4: Seafood is Not Healthy

Another common myth about seafood is that it is not healthy. While it is true that some types of seafood can be high in cholesterol and mercury, many others are incredibly healthy and nutritious. Fish like salmon and tuna are rich in omega-3 fatty acids, which are essential for brain and heart health, while shellfish like oysters and mussels are high in minerals like zinc and iron.

Myth #5: Seafood and Beef Cannot Be Paired Together

Many people believe that seafood and beef cannot be paired together in a dish, but this is simply not true. Surf and turf, a classic dish that combines steak and seafood, is a popular choice for many special occasions. In fact, the rich, umami flavor of beef pairs perfectly with the delicate, briny flavor of seafood, creating a truly delicious and unique dining experience.

In conclusion, Wagyu beef and seafood are two of the most delicious and luxurious foods in the world, but they are not without their myths and misconceptions. By debunking these myths and understanding the true nature of these foods, we can fully appreciate their exceptional quality, taste, and texture. Try this combination out today with our Surf and Turf Bundle including 3 cuts of our premium Australian Wagyu and succulent Jumbo Atlantic Lobster tail.

A5 Japanese Wagyu Filet Mignon is one of the most prized cuts of beef in the world. It is known for its incredible marbling and tenderness, and cooking it properly can make all the difference in bringing out its full flavor potential. Here is a step-by-step guide on how to cook A5 Japanese filet mignon to perfection.

Step 1: Preparation

Before cooking A5 Japanese filet mignon, it is important to let it come to room temperature. You can use one of two thawing methods: in the refrigerator overnight or a quick thaw with cold water.

Step 2: Season

Pat the steak dry and season both sides with salt and pepper. For a more premium experience, try out our flaked black truffle salt. You can also choose to add seasonings or aromatics other than salt and pepper to your liking.

Step 3: Cook

Transfer the A5 Japanese filet mignon to a preheated oven set to 250°F. Cook for around 20 minutes for a rare to medium-rare doneness, or 25 minutes for medium to well-done.

Step 4: Preheat your grill or skillet

Whether you are grilling or pan-searing your A5 Japanese filet mignon, it is important to preheat your cooking surface to a high temperature. For grilling, preheat your grill to 450°F-500°F. For pan-searing, preheat your skillet to high heat preferably using a cast-iron pan for best results.

Step 5: Sear the meat

Place the A5 Japanese filet mignon on the hot grill or skillet and sear for 1-2 minutes on each side. This will create a beautiful brown crust and lock in the juices.

Step 6: Rest the meat

Once the A5 Japanese filet mignon is done cooking, remove it from the oven and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat and ensures that it is juicy and tender.

Step 7: Serve and enjoy

Slice the A5 Japanese filet mignon against the grain and serve with your favorite sides. Some popular options include roasted vegetables, mashed potatoes, and a red wine reduction sauce.

When cooking A5 Japanese filet mignon, it is important to keep in mind that the meat is incredibly tender and cooks quickly. It is best served rare to medium-rare to ensure that it remains juicy and flavorful. Additionally, since this is a premium cut of beef, it is important to use high-quality cooking utensils and to give it the attention and care it deserves.

In conclusion, cooking A5 Japanese filet mignon is a simple process that requires attention to detail and a focus on preserving the natural flavor and tenderness of the meat. By following these steps, you can create a delicious and memorable meal that will impress even the most discerning palates.

Wagyu beef is widely known for its incredible marbling, which gives it a distinct flavor and texture that is unmatched by any other type of beef. But what is it about Wagyu beef that produces such a high level of marbling? The answer lies in the science behind the breed, the diet, and the care that goes into raising these prized cattle.

First and foremost, Wagyu cattle are a breed that originated in Japan and have been carefully bred over centuries to produce the characteristic marbling that is so prized by meat connoisseurs. These cattle have a genetic predisposition to producing a high amount of intramuscular fat, which is what creates the marbling that gives the meat its unique flavor and texture.

However, genetics alone are not enough to produce the high level of marbling that is seen in premium Wagyu beef. The cattle must also be raised on a specialized diet that is designed to promote the growth of intramuscular fat. This diet typically includes a combination of grass, hay, and specially formulated feed that is high in energy and nutrients.

In addition to the diet, the care and handling of Wagyu cattle also play a crucial role in the development of marbling. These cattle are raised in a low-stress environment that allows them to move freely and graze at their leisure. They are also regularly groomed and receive massages to improve their muscle tone and promote the development of intramuscular fat.

All of these factors work together to produce the incredible marbling that is seen in premium Wagyu beef. But what is it about marbling that makes it so desirable? The answer lies in the flavor and texture that it produces.

Intramuscular fat is much different from the external fat that is commonly found on other types of beef. It has a lower melting point, which means that it melts at a lower temperature and produces a rich, buttery flavor that is unlike anything else. It also gives the meat a tender, melt-in-your-mouth texture that is highly prized by meat enthusiasts.

Furthermore, the marbling in Wagyu beef is not just visually appealing, but also has health benefits. The monounsaturated and polyunsaturated fats found in Wagyu beef are considered to be “healthy fats” that can help to reduce bad cholesterol and decrease the risk of heart disease.

In conclusion, the science behind the marbling in Wagyu beef is a complex and intricate process that involves genetics, diet, and care. The result is a meat that is prized for its unique flavor, texture, and health benefits. If you want to experience the ultimate in beef indulgence, be sure to try premium Wagyu beef and savor the science behind the marbling.