How to Cook Wagyu Angus Cross Beef to Perfection

A simple, step-by-step guide for steaks, roasts, and ground beef

Wagyu Angus cross beef is prized for its flavour, tenderness, and rich marbling—but to make the most of it, you’ll want to adjust how you cook it compared to regular store-bought beef. Here’s a simple guide to help you get the most out of every cut.

Cooking Steaks (Ribeye, Striploin, Tenderloin, Sirloin)

Step 1: Let it come to room temperature.

Remove the steak from the fridge 30–45 minutes before cooking.

Step 2: Season simply.

Use sea salt and fresh ground pepper. Let the beef’s flavour shine—no need for complex rubs.

Step 3: Preheat your pan or grill. Use a cast iron skillet or a hot BBQ grill. Make sure it’s searing hot.

Step 4: Sear and finish.

• For a 1" thick steak, sear for 2–3 minutes per side.

• Use a meat thermometer: aim for 125–130°F for rare, 130–135°F for medium-rare.

Step 5: Rest before slicing.

Let the steak rest 5–10 minutes to lock in juices.

Cooking Roasts (Chuck, Rump, Sirloin Tip, Brisket)

Low and slow is key.

Wagyu Angus roasts are rich and well-marbled, perfect for slow roasting or braising.

Oven Method:

• Preheat oven to 275°F.

• Season and sear the roast in a Dutch oven.

• Add broth, onions, and herbs. Cover and roast for 3–4 hours, until fork tender.

Slow Cooker Method:

• Brown roast in a pan.

• Place in slow cooker with veggies and 1 cup broth.

• Cook on low for 8–10 hours.

Cooking Ground Beef

Step 1: Start with a cold pan (no oil needed—Wagyu fat does the work).

Step 2: Break up with a wooden spoon as it cooks.

Step 3: Drain excess fat if needed (but don’t toss it all—it’s flavourful!).Perfect for tacos, burgers, meatballs, or shepherd’s pie.