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

Cooking Wagyu, especially the thick-cut “Atsugiri” cubes, is all about letting the incredible marbling shine. Follow these steps to prepare perfectly seared Wagyu cubes:

1. Let the Wagyu Reach Room Temperature

• Take the Wagyu out of the fridge 30–45 minutes before cooking. This ensures even cooking.

2. Prepare the Cooking Surface

• Use a cast iron pan, griddle, or a heavy skillet for best results. Preheat it over medium-high heat until it’s smoking hot. Wagyu needs a quick, intense sear.

3. Season Lightly

• Wagyu is naturally rich in flavour. A pinch of salt is all you need; season just before cooking. No need for oil, as the fat from the beef will render as it cooks.

4. Sear the Wagyu

• Place the cubes in the hot pan. Sear each side for 30–45 seconds, until you achieve a golden-brown crust. With 5 cm cubes, this usually means searing 6 sides.
• You don’t need to cook Wagyu all the way through. The inside should stay rare or medium-rare to enjoy the buttery texture.

5. Rest the Meat

• Once all sides are seared, remove the Wagyu cubes from the pan and let them rest for 2–3 minutes on a plate. This allows the juices to redistribute.

6. Finish and Serve

• Slice if you prefer thinner bites or serve as cubes. Wagyu shines on its own, but you can serve it with a light soy dipping sauce or grated wasabi for added complexity.

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.