Name: Japanese Fullblood Wagyu Ribeye
Prep time: 5 min
Cook time: 3 min
Ingredients: 400 gram Rib Eye (Wagyu); Flake Salt

High-quality Wagyu is some of the finest and best meat in the world. Besides a gentle and quick searing, I have chosen to serve it with South American chimichurri. Its acidity and strength perfectly complement the fatty, tender, and juicy piece of meat.

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Recipe for japanese fullblood wagyu ribeye

When you hold a piece of Wagyu A4 MBS9 beef in your hand, you know it needs to be treated with respect. High-quality Wagyu is some of the finest and best meat in the world.

Besides a gentle and quick searing, I decided to serve it with the South American “pesto” chimichurri. Its acidity and strength perfectly complement the fatty, tender, and juicy piece of meat.

The meat has fantastic fat marbling, so there are things to be aware of:

First and foremost, it should not be seared at too high a temperature, as the fat will char and give a bitter taste. Furthermore, the fat melts quickly at room temperature, so the meat should be taken directly from the refrigerator to the pan. With regular beef, you typically take it out of the fridge 30 minutes before, so it doesn’t “boil” on the stove.

Due to the meat’s fantastic fat marbling, it cannot tolerate being seared or grilled at too high temperatures, as the fat will burn and create a bitter taste.

So I will allow myself to explain a bit about Wagyu and answer questions, so you know what you’re dealing with:

What is Wagyu and What Does It Mean?

It’s quite simple: The name “Wagyu” means “Japanese beef.” “Wa” means Japanese and “gyu” means beef. So all beef from Japan is Wagyu.

What Does Kobe Mean?

Kobe is the name of the largest city in the area where the Japanese black cattle breed is found. Thus, Kobe beef comes from that area, and anything outside of it cannot be called that. It’s a bit like Champagne; there are many other sparkling wines, but only those from the Champagne district can be called Champagne.

How Many Grams of Wagyu Per Person?

It obviously depends on the quality of your meat, but generally, from 100-200 grams per person. For example, steakhouse chain Mash sells 100 grams per person.

What Can You Eat with Wagyu?

The meat cannot be used for a classic steak bearnaise. It can be eaten in the following ways:
– Sukiyaki: The meat is sliced thinly and quickly dipped in a pot of boiling water and vegetables. Then it’s dipped in raw egg yolk and eaten.
– Shabu-shabu: Almost the same as above. The meat is quickly swirled in boiling water with vegetables. The meat is sliced thinly and then dipped in a flavorful sauce.
– Nigiri sushi: Sushi rice topped with a thin slice of raw Wagyu beef, like you know from nigiri with fish.
– Teppanyaki: The meat is grilled on a flat grill plate like a Plancha and is constantly cut into smaller pieces, creating a lot of seared crust.

Wagyu Scale

Many associate Wagyu with luxury, but Wagyu beef is now produced all over the world, so the quality often varies. Therefore, it’s a good idea to follow their grading scale:

Beef Marbling Standard, known as BMS. It is assessed based on the amount of fat/marbling and how it is distributed in the meat. The lower on the scale, the more the fat clusters together. The top of the scale has the intramuscular fat that one desires. The scale ranges from 1-12, with 12 being the best.
Meat Quality Grade. This is assessed based on factors such as fat, meat color, marbling, and meat texture. This scale ranges from 1-5, with 5 being the best.
Yield Grade: This basically refers to how much meat can be harvested from an animal. It is typically used to calculate the price of the meat. The scale ranges from A-C, with A being the best.

So the best meat you can buy is A5 MBS 12. Generally, it is difficult to get meat rated between 10-12, as it is typically only consumed at the best restaurants in Japan.