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The A5 rating means this particular cut of wagyu meets and scores highest in the following criteria:
When it comes to eating wagyu, one should always remember that the cheese (or in this case the steak) stands alone. While it is possible to pair it with different sides, like a creamy mash or grilled vegetables, it is always better to experience the steak by itself.
A good way of preparing this steak is to season the steak and let it rest for 1-3 hours. Afterwich, heat up your grill (preferably a Japanese charcoal grill but a cast iron skillet will also work well) until it is quite hot and sear each side of the steak for about 1 minute each side, depending on the thickness of your cut. If thinner, sear for less time. After pulling it off the heat, allow the steak to rest for at least 5 minutes.
Cut into cubes and enjoy by itself. Consider rice alongside the steak as the flavor of the rice will surely not diminish your flavor experience in any way.
Wagyu is rather famous around the world and is known for the succulent and tender meat provided by these cows. But there is a whole story behind the raising of these cows.
For starters, wagyu cows are all given names instead of numbers unlike different cattle and bovine in many other countries. Their diet usually consists of straw and hay.
They are completely free range; farmers take special care to ensure the cows have a stress-free life. This is the key component in why the cow’s meat is so delicious - there is not a hint of stress in the meat.
Your cut comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.