From Our Kitchen

Cooking Guides

Every wagyu cut cooks differently. These guides cover the ideal method, temperature, and timing for each of our 14 cuts — from a 40oz tomahawk reverse sear to a quick skirt steak fajita sear.

Wagyu Ribeye Steak~14-16 oz
Method
Reverse sear or cast iron
Target Temp
130°F medium-rare
Price
$42/cut
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Wagyu NY Strip~12-14 oz
Method
Cast iron sear or grill
Target Temp
130°F medium-rare
Price
$36/cut
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Wagyu Tomahawk Steak~32-40 oz
Method
Reverse sear (oven then cast iron)
Target Temp
130°F medium-rare
Price
$85/cut
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Tenderloin Steak~8-10 oz
Method
Pan sear with butter baste
Target Temp
130°F medium-rare
Price
$55/cut
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Porterhouse Steak~20-24 oz
Method
Reverse sear or grill
Target Temp
130°F medium-rare
Price
$52/cut
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Texas T-Bone Steak~16-20 oz
Method
Grill or cast iron
Target Temp
130°F medium-rare
Price
$38/cut
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Wagyu Ground Beef~1 lb
Method
Griddle, grill, or skillet
Target Temp
160°F for burgers
Price
$12/cut
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Denver Steak~10-12 oz
Method
Cast iron sear
Target Temp
130°F medium-rare
Price
$30/cut
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Chuck Eye Steak~10-12 oz
Method
Cast iron or grill
Target Temp
130°F medium-rare
Price
$24/cut
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Tri Tip Steak~2-3 lbs
Method
Grill, smoke, or reverse sear
Target Temp
135°F medium
Price
$28/cut
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Inside Skirt Steak~1-1.5 lbs
Method
High heat sear or grill (2-3 min/side)
Target Temp
130°F medium-rare
Price
$22/cut
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Bone Marrow~1 lb (split bones)
Method
Roast 15-20 min until bubbling
Target Temp
450°F oven
Price
$18/cut
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Beef Cheek Meat~1-1.5 lbs
Method
Braise 3-4 hours in liquid
Target Temp
325°F braise
Price
$20/cut
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Wagyu Beef Jerky~4 oz bag
Method
No cooking needed
Target Temp
Ready to eat
Price
$16/cut
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Want the Full Deep Dive?

Read our complete reverse sear guide with step-by-step instructions and common mistakes to avoid.

Read the Full Guide