WAGYU DONENESS

  • RARE

    120–125°F

    Cool red center, very tender and juicy. Ideal for those who love ultra-soft texture.

  • MEDIUM RARE

    130–135°F

    Warm red center with a pink outer edge — the sweet spot for Wagyu’s rich marbling.

  • MEDIUM

    140–145°F

    Warm pink center, slightly firmer texture while still juicy.

  • MEDIUM WELL

    150–155°F

    Lightly pink center, less moisture — not ideal for premium Wagyu cuts.

  • WELL DONE

    160°F+

    Fully cooked with little to no pink; marbling and tenderness are lost.

PREPARATION

Bring to room temperature: Remove Wagyu from the fridge at least 30–45 minutes before cooking. This helps it cook evenly.


Season simply: A light sprinkle of sea salt and freshly cracked pepper is all you need to enhance the natural flavor. Avoid heavy marinades or sauces that mask its taste.


Use minimal oil: The natural marbling will render as it cooks, so only a small amount of oil or butter is needed.

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SERVING TIPS

Slice against the grain for maximum tenderness.


Pair with simple sides that let the beef shine — roasted vegetables, mashed potatoes, or a crisp salad.


A sprinkle of finishing salt or a drizzle of melted butter enhances the richness beautifully.

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STORAGE & REHEATING

Storage: Keep Wagyu in the fridge for up to 3–5 days or freeze for longer storage.


Reheating: Warm gently in a low oven or skillet to avoid drying out — never microwave.

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