Wagyu recommendations?

Simon_C
Sun, 28 Jun 2015 00:50:16 +0000
Anova Precision® Cooker

I’ve decided to celebrate not staying dead by eating a nice piece of organic grass-fed free-range hippy AU$75/kilo Wagyu from my local(ish) gourmet butcher. Since this is my first, I want to make sure I do it right. Therefore I’m looking for recommendations from people that have done this before on the best way to treat the meat. So, I get it home from the butcher. Then what? Is it best fake-ageing in the fridge for a few days or bagging and cooking straight away? Do I season it pre- or post-cook? I would like to get as much flavour as possible from the meat itself so I’m not planning on adding any herbs, spices or marinade, unless anyone here can convince me otherwise. Added bonus - what would you serve with it? Wine pairing suggestions also welcome.

2 posts - 2 participants