Whether you are a meat connoisseur or just love a good steak-Most of you will have heard of Wagyu!And what makes it so special? Well. Wagyu is originally a Japanese breed of cow pronounced ‘wag-you’.. This literally means Japanese cow!

These unique cattle have a higher intra-muscular fat content creating that beautiful marble effect-As well as a lower melting point (even lower than the human body temperature) this makes it literally melt in your mouth!

Some of you will have eaten this popular beef out in a restaurant but what is the trick to cooking great Wagyu at home??

1. Start with a great cut of meat (We currently have Rib Fillet and Rump in-store in a 6-7+ marble score) and season it moderately (Sea Salt is best on both sides)

2. Heat a non-stick griddle pan-We prefer this pan, but any non-stick pan can be used.

3. Sear the wagyu on high for 2 minutes each side. This will create a beautiful brown outer and seal in all the buttery flavour.

4. Depending how you like your steak we recommend cooking on Medium-Low for a further 3-5 minutes-ensuring the heat has penetrated through all of the meats fat marble.

5. LET IT REST! You can wrap it in foil or rest in the open-This allows the meat to absorb all those delicious juices

ENJOY!

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-The Team @ Amin’s Butcher and Grill.