Interestingly, Wagyu Beef Fat is unlike other beef fats in that it is low in mono-unsaturates, which means that cooking your roasties around the joint can almost be guilt free ! There are a couple of basic rules to bear in mind with Wagyu – it does definitely benefit from being brought to room temperature before you cook it, and also from resting afterwards. We recommend at least 20 minutes resting time, 30 for a large joint – it might seem excessive but it really is worth it. The meat relaxes when it is away from the heat and the juiciness and tenderness is enhanced.
We also like to bring a heavy based pan to a decent temperature, say about 20 minutes at 210 degrees C to sear the meat on all sides before turning it down and cooking at about 180 degrees C for 15 minutes / lb (or 30 minutes / kg) for a rare result, increasing that time for medium or well done results. There is no need to use foil for the roast – but you might like to season it with a little salt and pepper before you begin the cooking process. Enjoy every mouth watering bite …. !
