Don’t Chance Your A5 Wagyu to Traditional Methods

If you are a sous vide enthusiast or someone who digs steak, the term “wagyu,” probably has your mouth watering as it’s celebrated for its melt-in-your-mouth texture and heavy marbling. However, it is also the most expensive beef in the world. Do you really know why you are dropping all those dollars for a steak, and what is the best way to cook it?

Wagyu means “Japanese cow” and it refers to four native breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Japanese A5 Wagyu is the highest grade that Wagyu beef can achieve and is typically reserved for cattle who are fed the best foods, and have had exceptional care during their raising. A5 refers to the yield, grading and marbling of the beef, and A5 is the top of the charts. Less than a tenth of a percent of beef produced in the world is A5 Wagyu!

I have been lucky enough to find a great source for A5 Wagyu. I didn’t think there was such a thing as too much A5, but when I look in my freezer and realize I still have more, I’m starting to believe there could be such a thing as too much, but I know the perfect way to cook it, and I’m gonna tell you! But first, a little exploration into my discovery of my favorite food.


How to Combine Sous Vide and Smoke for the Best BBQ Ever

BBQ is all about low and slow, with sous vide being even lower and slower. I feel I’ve been able to combine the best of both worlds to get the most convenient and consistent results by using my Anova Precision Cooker in conjunction with my pellet grill. I started out with a stick burner and managed overnight brisket cooks before and while it was spectacular, it was a lot of work. So I switched to a pellet grill, which was even easier, because it was temperature controlled. As some may know, smoke doesn’t penetrate all the way through things, so a majority of the smoking time is just getting the meat tender, which my Anova does better than anything.