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Cooking instructions

Cooking recommendations

Wagyu beef is not difficult to prepare, but it is necessary to carefully monitor the process to ensure the result is perfect. Here are some useful tips:

  • Before cooking, take the meat out of the refrigerator and let it reach room temperature - this will ensure even cooking.
  • Lightly salt it – the salt helps draw out some of the moisture and creates a perfect, golden surface.
  • Preheat the pan fully before adding the meat - this will ensure even roasting.
  • Remove the roast 3-5°C before the desired temperature - it will rise a little more while it rests.

Beef cooking degrees

  • Rare (very green) – 52 °C
  • Medium Rare – 57 °C
  • Medium – 60 °C
  • Medium Well (almost well done) – 66 °C
  • Well Done (fully cooked) – 71 °C

A5 Japanese Wagyu

  • Heat the pan to medium-high heat.
  • A traditional ~350g steak is cooked for approximately 45 seconds on each side (rare).
  • Larger pieces, about ~450 g (16 oz.), are cooked for 60–90 seconds on each side .
  • It is recommended to turn the meat only once .
  • It is necessary to rest for at least 5 minutes before serving.

⚠️ Due to its extremely rich marbling, A5 Wagyu is not recommended for grilling over an open fire .

American, Australian, Scottish Wagyu and Angus

  • American and Australian Wagyu are mostly F1 crosses, so both are suitable for a variety of cooking techniques.
  • Use the internal temperatures listed above according to the desired degree of doneness.

Preparation of New Zealand "MAIMOA" young lamb

  • The cooking method also depends on the type of cut: French-Rack or sirloin is usually baked in the oven, while ham steaks are pan-fried or grilled.

Lamb cooking stages:

  • Rare (very green)  – 49 °C
  • Medium Rare – 52 °C
  • Medium  – 57 °C
  • Medium Well (almost well done) – 63 °C
  • Well Done (fully cooked) – 66 °C

The Spanish legend "IBERICO" pork

How to cook Ibérico pork

Ibérico pork is a completely different experience than regular pork. This breed is raised and cut differently than in the US or elsewhere, so the cuts offered are often completely unusual.
Whether you're an experienced chef or just starting out, this guide will show you how to properly prepare each piece of Ibérico - according to temperature, cooking method and time.

Suitable temperature

The main rule: “Think PINK” .

Until 2006, it was recommended to cook pork to 74 °C (165 °F). However, new research has shown that, exclusively for Iberico, an internal temperature of 63 °C and a further 3 minutes of rest is sufficient.
The result is that Iberico pork remains juicy, with a soft pink inside, which is the real secret of Ibérico.

As with the highest quality beef, overcooked pork loses its flavor . Even “medium well” is too much.

Basic cooking methods

1. Frying in a pan

  • Use a cast iron or quality stainless steel pan.
  • Preheat the oven to 175-200°C.
  • Rule: for every 1 cm of thickness – 2 minutes on each side .
  • Thinner cuts with marbling are perfect:
    • Secret
    • Fan
    • Plume
    • Press
    • Pork belly steaks
    • Sirloin (especially cut into medallions)

2. Quick grilling

  • It's very similar to a frying pan, only the heat is even more intense.
  • Desired temperature – 200 °C and above
  • Cooking rule: 1 cm thick – 1.5 minutes on each side .
  • The same pieces are suitable as for frying in a pan.

3. Baking and stewing

  • Set the oven to 175 °C.
  • Calculation: 30 minutes for each 0.5 kg of meat .
  • Best pieces:
    • Ribs
    • Press
    • Sirloin steak

4. Slow cooking BBQ style

  • Medium-low temperature used 120-150 °C
  • Cooking time: 3–4 hours .
  • Internal temperature: 63–93 °C
  • Best pieces:
    • St. Louis ribs
    • Thick bacon

5. Ultra-slow BBQ and smoking

  • Temperature even lower: 95–120 °C
  • Cooking time: 4–8 hours .
  • Internal temperature can reach up to 93 °C
  • Suitable for:
    • St. Louis ribs
    • Thick bacon