Wagyu Empanadas
Buttery, umami-rich ground Wagyu empanadas fried to crispy, golden perfection.
American and Australian Wagyu are Japanese bloodlines crossed with Angus — deeply marbled, but built to eat like a steak. Cook it like the best ribeye you've ever made, with a little extra respect for the fat.
Recipes
American & Australian Wagyu recipes
Pan-Seared American Wagyu with Red Fresno Sriracha
Pan-seared American Wagyu with a homemade red Fresno sriracha — heat and acidity balance the rich, buttery crust.
New York Strip Steak with Pan-Fried Garlic Asparagus
A perfectly cooked, juicy New York strip paired with crispy pan-fried garlic asparagus — a classic steak night dinner.
Classic Surf & Turf with Sautéed Spinach
The classic combo of tender filet and rich, buttery lobster, served with garlicky sautéed spinach — luxury at home.
Beer Braised Brisket
Hosting this weekend? This beer-braised brisket will have people singing your praises for years to come.
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Premium American & Australian Wagyu, shipped frozen
From trusted farms — sourced direct, hand-cut, and shipped overnight.
Shop Wagyu →Fundamentals
If you remember nothing else
American & Australian Wagyu behaves like a richer, more forgiving steak than Japanese A5. Cook it the way you would the best ribeye you have ever bought — and let the marbling do the rest. Two rules matter most: don't cook it like A5 (it is a full steak, not a few bites), and don't cook it like lean beef (that fat needs gentler, lower heat).
- Salt ahead, start dry. Pat the steak dry and salt it 40 minutes before — or right before — cooking. Thaw in the fridge, never on the counter.
- Reverse-sear the thick cuts. Low oven or indirect heat to about 115°F internal, then a hard sear in a screaming-hot cast-iron pan to build the crust. Thinner steaks are fine with a straight sear.
- Pull at medium-rare, ~130°F. The marbling reads best on the rare side of medium; push past it and the fat renders out.
- Mind the flare-ups. All that rendering fat loves an open flame — sear in cast iron, or bank your coals to one side. Don't cook it straight over a roaring grill.
- Rest 5–10 minutes, then slice against the grain. Residual heat keeps cooking as it rests, so pull it a touch early.
Richer than prime — serve a little less. A Wagyu ribeye satisfies at a smaller portion than you would expect.
Cooking the real thing from Japan instead? See Japanese A5. Not sure which you have? Start at Wagyu.
