Wagyu Japanese Beef Cubes “Atsugiri” | ±100g x2

Cooking Temperature Target:
• Rare: 45-50°C
• Medium-Rare: 52-54°C
• Medium: 57-60°C

Preparation (Before Cooking)
1. Defrost Properly: Ensure the Wagyu cubes are fully defrosted in the fridge overnight or in a cold water bath.
2. Pat Dry: Use paper towels to remove excess moisture for better caramelisation.
3. Season Lightly: Since Wagyu is highly marbled, just a pinch of sea salt is enough. Avoid too much seasoning, as it may overpower the beef’s natural flavour.
4. Rest at Room Temperature: Let the beef cubes sit for 20-30 minutes before cooking to ensure even heat distribution.

Cooking Methods

1. Pan-Seared (Recommended) – Medium-High Heat (180-200°C)

🔹 Total Time: 5-7 minutes
🔹 Best For: A crispy crust with a tender, juicy center
1. Preheat the Pan: Heat a thick-bottomed pan (cast iron preferred) over medium-high heat (180-200°C). Add a thin layer of neutral oil (like avocado or canola oil).
2. Sear the First Side: Place the Wagyu cubes in the pan and let them sear for 60-90 seconds without touching them.
3. Rotate and Sear All Sides: Flip the cubes and sear each of the six sides for 60 seconds each to create an even crust.
4. Lower the Heat & Baste (Optional): Reduce heat to medium (160-170°C). Add 1 tbsp butter, garlic, and thyme, then baste the cubes with the melted butter for another 30-60 seconds.
5. Check Internal Temperature: Use a meat thermometer to check doneness:
• Rare: ~45-50°C
• Medium-Rare: ~52-54°C
6. Rest & Serve: Remove from heat and let rest for 5 minutes before serving.

2. Air Fryer – 200°C

🔹 Total Time: 8-10 minutes
🔹 Best For: A hands-off approach with a crispy outer layer
1. Preheat Air Fryer: Set it to 200°C.
2. Cook the Wagyu: Place the cubes in the air fryer basket, ensuring they don’t touch each other.
3. Flip Halfway: Cook for 4-5 minutes, then flip and cook for another 3-5 minutes, depending on doneness preference.
4. Check Internal Temperature:
• Medium-Rare: 52-54°C
• Medium: 57-60°C
5. Rest & Serve: Let rest for 5 minutes before eating.

3. Charcoal or Gas Grill – 200-220°C

🔹 Total Time: 5-7 minutes
🔹 Best For: A smoky flavour with direct heat
1. Preheat the Grill: Set to 200-220°C. Oil the grates lightly.
2. Sear Each Side: Place Wagyu cubes directly over the heat and sear each side for 45-60 seconds.
3. Move to Indirect Heat (Optional): If the outer crust forms too quickly, move to a cooler part of the grill and cook until desired doneness.
4. Check Internal Temperature: Ensure the steak reaches 52-54°C for medium-rare.
5. Rest & Serve: Let the cubes rest for 5 minutes before slicing or eating whole.

Final Tips

✅ Use a Meat Thermometer for precise doneness.
✅ Do NOT overcook Wagyu: It’s best enjoyed rare to medium-rare to preserve the buttery texture.
✅ Avoid Pressing the Meat: Let the natural juices stay inside for ultimate tenderness.
✅ Pair with Simple Sides: A pinch of flaky salt and a touch of wasabi or yuzu kosho enhance the flavour without overpowering it.

SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.