From the Head Butcher’s Counter
“Maybe sexy is too strong a word. But there is something very sensual about a piece of wagyu, from its beautiful appearance and aesthetic to the incredible flavor you know is just waiting to be unlocked. This steak has mystique.”
How Our Butchers Prepare Wagyu
You don’t need as much heat when preparing wagyu beef, so keep that in mind. Our team prefers to pan fry wagyu with just a little bit of seasoning (and no oil), then slice thinly so the richness and flavor can be passed around and shared.
Look, we stand by all the steaks we bring through our butcher shop. But there’s no denying that wagyu beef is special. As such, we do believe that wagyu should be treated for the top-notch cut of meat that it is.
We prefer to keep it simple and pan fry wagyu beef with just a little bit of seasoning for that perfect sear.
Wouldn’t that be nice! Now, we’re hardly fact checkers, but from what we know having worked in butchery for this long, the “massaging” part of wagyu is a bit of an exaggeration. Why? Simply because we don’t know a single cattle farmer with enough spare time to go around massaging cattle. However, the care and attention these cattle receive is next level.