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wagyu on the grill
wagyu on the grill

How to GRILL Wagyu and Kobe Beef

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July 17, 2019

Grilling Wagyu or Kobe beef is generally not recommended. On a traditional grill surface beef with such a high fat content would become engulfed in flames. With GrillGrates you CAN make it happen with steakhouse quality results.  GrillGrate has teamed up CrowdCow, an online marketplace for direct-to-your-doorstep craft meats as our resource for Wagyu and Kobe beef. Crowd Cow prides themselves on being at the forefront of the food transparency movement, allowing you the consumer to know exactly where and how your meat was raised.  They offer all the best meats including beef, chicken, lamb, pork and now even fish.

Wagyu is just a word that means "Japanese Beef". There are four breeds of Wagyu cattle that are native to Japan. Of these breeds, there is one that is truly remarkable: the Kuroge Washu. All Wagyu are going to have a higher fat content than, say Angus, but the Kuroge Washu is where true Kobe beef comes from. Live Wagyu cows are banned from exportation out of Japan but there was a period of time when some were allowed to be exported. Japanese Wagyu and Kobe meat has always been allowed to be exported. There are still some full blooded Wagyu being bred in the states but most have been interbred with other species.

  • Yields: Perfectly cooked Wagyu or Kobe

Ingredients

Wagyu or Kobe Beef- whatever cut and however much your wallet can afford.

Sea Salt/Kosher Salt

Fresh Cracked Black Pepper

Directions

1With Wagyu and Kobe there is no need to allow the meat to sit at room temp. You want to grill it from a cold state unless its a big old 2+ inch ribeye. In which case the reverse sear technique should be used. Both Wagyu and Kobe can be grilled on GrillGrate's raised rails OR on the flat back side.

2Preheat your GrillGrates to medium high or about 650°F.

3Remove the meat from the packaging and season.

4Place meat on raised rails or flat back side of the hot GrillGrates. The thinner the cut of beef the quicker it will cook. When dealing with A4 or A5 graded beef you are basically warming the interior of the meat. If you heat it too much all of the delicious fat you just paid top dollar for will render out. With thicker, lower graded cuts it is OK to go to medium rare but much past that you are kind of defeating the purpose of purchasing meat with such a high fat content.

5The grilling of Wagyu and Kobe isn't much different than traditional beef but extra care needs to be exercised when it comes to grill temps and internal meat temps.

6Once the meat is cooked you can slice it into bite size pieces and sprinkle a little sea salt over it to finish.

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