How To Cook American Kobe Beef

How to Prepare Wagyu Beef

Wagyu beef cooks similarly to other beef cuts and, because of its high marbling content, consistently yields juicy flavors (and is very forgiving). See our advice to fully enjoy the flavor of American Wagyu beef.

  • Select the appropriate cut of beef for your recipe or cooking technique (see this page for more details on beef cuts).
  • Season with salt and pepper
  • To preserve flavor, avoid over-seasoning
  • Sear on both sides, then transfer to the oven or reduce heat to medium.
  • For an accurate reading, use a meat thermometer and insert it all the way through.
  • Remove from heat just before Wagyu is done, then set aside to rest so the juices can spread evenly.
  • Avoid overcooking

What is American Wagyu?

The best traits of Japanese Wagyu beef, also referred to as Kobe, and American Angus are combined to create the American Wagyu breed of cattle. As a result, the beef has a taste profile that is recognizable to American consumers while still having the rich, buttery texture and complex flavors of purebred Japanese Kobe beef.

American Wagyu is much preferred by many consumers over regular American Angus beef, with two main factors being its better texture and milder flavor.

The majority of eateries, delivery services, and other businesses that advertise themselves as serving “Kobe” beef are actually selling American Wagyu. Authentic Japanese purebred Kobe is served in just nine restaurants across the United States, three of which are located in Las Vegas and the remaining four in Texas, California, and New York.

While it’s less likely to be found in supermarkets, “American Wagyu” (also known as “Wangus” in some circles) is far more easily accessible through specialty online and physical retailers.

Although you can certainly expect to pay a bit more for a top-quality American Wagyu steak than for an American Angus steak of the same weight and cut, the extra expense will be well worth the investment. It will also cost you significantly less than a purebred Japanese Wagyu steak, which can cost up to $30 an ounce.

Where To Get Wagyu Beef

You can’t just walk into your neighborhood chain grocery store and buy wagyu. Although some beef may be marketed as wagyu, most beef isn’t actually wagyu. It is crossbred beef, which is a topic for a blog post unto itself.

To put it briefly, you will have to purchase this beef online unless there is a specialized craft butcher in your area—and even then, that’s unlikely. In my capacity as a blogger and cookbook writer, I’ve had the chance to try wagyu from numerous suppliers. I have reviewed many of them here.