Home Food & Beverage WAGYU COOKING TIPS


Cooking full-blood Wagyu is something you want to keep simple.  Let the meat shine, not accompanying sauces or marinades. While beef taste preferences are as wide as the Foothills too many people want to cover up, or smother Wagyu with gravy and sauces.  While this is fine for other cuts of beef, the secret to cooking full-blood Wagyu is in the meat itself.  

Wagyu is known for its “good” fat and marbleized texture.  This is the heart of full-blood Wagyu’s distinct taste. Too many people miss the flavor of Wagyu because instead of letting the savory meat flavor tell the story they attempt to aid, or cover the meat with a saute’, sauce, or gravy.  

(image: lonemountainwagyu.com)

It’s very important that you do your research before purchasing a particular cut of full-blood Wagyu, or creating recipes without any Wagyu cooking experience.  Do your homework and the best way is to consult with your full-blood Wagyu breeder and supplier. They will have cooking tips and recipes geared specifically to preparing full-blood Wagyu.  

The best Wagyu recipes involve simple ingredients such as Kosher, Celtic, or Himalayan salt, freshly ground black pepper and a mild oil.  

Pan-searing is one of the best ways to cook Wagyu burgers and steaks because grill heat can be unpredictable and inconsistent.  

The last thing you want to do is burn full-blood Wagyu so invest in a high quality meat thermometer, like a Thermapen, or something similar.   You need an accurate temperature reading when cooking Wagyu. It’s important to use tried and true recipes for searing, baking, grilling, or slow-cooking full-blood Wagyu.  Unlike other beef, the fat content, heat and cooking method is critical to the finishing taste. Where you might be able to go longer on another type of beef in a certain recipe, it may not be applicable to full-blood Wagyu.  

Thanks to South Carolina’s, Caroland Farms, Wagyu beef has found its way to the Upstate of South Carolina and Western North Carolina.  There are a lot of farms in the U.S. producing crossbred beef and calling it Wagyu, but only Caroland Farms offers the largest selection and highest quality of full-blood Wagyu beef in the Carolina’s. Caroland Farms is committed to raising high quality, pasture-raised, full blood Wagyu beef for the local restaurant market and consumer.    

Matt Rainey

Caroland Farms Manager



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