Page 2 - Together

Wagyu vs. Beef

What’s the beef?

If you eat beef, chances are that you have had a bad steak. Sometimes,
it's the cook on the steak that's responsible for the bad, like leaving it on

the grill too long. Others, however, it's the cut and type of beef.

Get the wrong one and you could find yourself reaching for steak sauce

to mask the flavor.

That is where Wagyu beef sets itself apart from the average beef. Not

only is it always a great cut, but a forgiving one as well.

If f you’ve ever manned a grill or commanded the kitchen stovetop, you
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likely already have a good grasp on steak. Wagyu steaks are really no

different, although you will need a two-step process.

With some cuts of beeith some cuts of beef, even those from Wagyu, you will likely want to
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create a marinade. Some cuts, like skirt steak, flank steak, and top round
steak, actually benefit from marinating for a few hours even up to a day

because it helps to break up the fibers in the meat and make the cuts

more tender. However, for other cuts, like the Delmonico, you don't want
to marinate it at all. In fact, you don’t even want to overly season it.

The most imporhe most important thing to keep in mind when grilling steaks is to
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avoid overcooking them. In Wagyu’s case, you should try to undercook

the meat. You can always toss it back on the grill later if you decide you

want it a little less rare.