As a best way to practice Japanese Wagyu Ribeye steak or roast it has to bee cooked medium rare to rare. In order to get the outstanding taste and tender, buttery, and juicy steaks with its aroma, the key is to do not cook longer hours on too hot temperature. When you are cooking Tajima Kobe Beef steaks, make it sure that you do not flip the steaks with a fork. Because using fork can poke a hole on the steaks that will eliminate the juice of the steaks. Some cooks prefer to cover the outside of the steaks with salt, or rubs 100% to seal it from loosing its juice during cooking period.
The steaks needs to be cooked either medium rare, rare, or ensure that the juices of the steak will not be eliminated and flush out their juicy aroma while you are cooking the Japanese Wagyu beef. Our Wagyu Meat is already very tender. The most important key is to ensure that the steaks are sealed with flames and rubs. Protecting steaks by sealing it with the flames, rubs or salt to prevent lose juicy aroma and tender texture is very important to have the most delicious steaks in your dish.
Cooking Japanese Kobe Beef too long, over cooking or too long on too high temperatures will evaporate Kobe Beef Wagyu steaks juicy, buttery tender goodness. As a result, you will have chewy and tough steaks instead of juicy buttery Japanese Kobe Beef steaks.
Japanese Kobe Beef steaks cooking tips that we talked above is also true for other Wagyu meat cuts such as Ribeye steaks, strip steaks, ribs, ground beef and roasts. Because of the results of very rich marbling, Japanese Kobe Beef steaks cook faster than standard steaks that you can purchase from your local meat stores. Cooking for a shorter period of time would work out for all Wagyu Steaks, and go nicely with typical dishes.
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Also, we offer special wholesale price for Japanese Tajima Kobe Beef steaks which you need to communicate with us. Our phone number is 1-212-380-1273. Please call us at anytime between 9am to 7pm (EST). We assure the quality for all of our Tajima Kobe Beef products.