At Windsor Quality Meats, we take great pride in sourcing the highest quality Wagyu beef for our customers in Vancouver. Our preferred choice is to import our award-winning Wagyu from small prefectures in Japan, where the cattle are raised with exceptional care and attention to detail. We believe that the unique climate, feed, and breeding practices in Japan produce Wagyu beef with unparalleled flavour and texture.
However, we understand that supply from Japan can be limited, and we are committed to providing our customers with the best possible Wagyu experience. In cases where Japanese Wagyu is not available, we diligently search for prime Wagyu beef from other reputable sources, such as Australia or the USA. We carefully evaluate each potential supplier to ensure that their farming practices meet our strict standards for quality, animal welfare, and sustainability.
If you’re lucky enough to get your hands on some Wagyu or just want to treat yourself on a special occasion, you’ll want to make sure you cook it to perfection. Here are five popular methods for cooking Wagyu beef:
Grilling: In Japan, a popular way to enjoy grilled Wagyu is in the form of yakiniku, which involves grilling bite-sized pieces of meat at the table. A typical yakiniku marinade might include soy sauce, sake, mirin, sugar, garlic, and ginger. In the United States, a classic condiment for a grilled Wagyu steak is chimichurri, an Argentinian sauce made from parsley, garlic, vinegar, and olive oil.
Pan-Searing: For something a bit French influenced try a pan-seared Wagyu steak might be served with a classic Bordelaise sauce, made from red wine, bone marrow, and butter. In Korea, a popular condiment for seared beef is ssamjang, a thick and spicy paste made from gochujang (red chili pepper paste) and doenjang (soybean paste).
Sous Vide: Sous vide Wagyu might be served with a Romesco sauce, a nutty and slightly spicy sauce made from roasted red peppers, almonds, and hazelnuts. In Thailand, a popular condiment for beef is nam jim jaew, a spicy and tangy dipping sauce made from fish sauce, lime juice, and dried chili peppers.Try that with sous vide or seared wagyu.
Braising: Want to really elevate your tacos? Try slow braised Wagyu used as a filling for tacos, served with a spicy salsa made from roasted tomatillos and jalapeños. In Italy, a classic condiment for braised meats is mostarda, a sweet and spicy fruit preserve made from candied fruit and mustard seeds.
Ground Wagyu:Ground Wagyu might be used to make a gourmet burger, topped with a sweet and tangy barbecue sauce made from local ingredients like BC honey and summer berries. For flavours from India, ground Wagyu might be used to make keema, a spicy and flavourful dish made with minced meat, spices, and vegetables, often served with flatbread like naan or roti.
Wagyu beef is becoming increasingly popular, with many restaurants and home cooks experimenting with different ways to cook and serve this delicious meat. Whether you’re grilling, pan-searing, cooking sous vide, braising, or using ground Wagyu, there are countless ways to enjoy this luxurious ingredient, each reflecting the unique flavours and culinary traditions of different countries and cultures.
